acidity of fermented beans. Considerable experience and skill is required to obtain end-products with a constant colour and hue.
|Field of application|
|Description of techniques, methods and equipment|
|a) Liquid process|
|b) Nibs alkalising|
temperature from 45°C up to 130°C. Water vapour and undesirable volatile components are released to the atmosphere during the heating phase.
drying with the nibs roasting. A disadvantage though is the presence of the cocoa butter in the nibs, which may result in slight damage to the fat. Batch and continuous processes are available. Batch processes consist of a solubilisation tank at atmospheric pressure with a high shear impeller. Continuous processes take place in a reactor followed by a mixing tank, usually under vacuum. A typical batch alkalising process involves two steps. Firstly, the nibs are neutralised by adding the alkaline solution in a reactive vessel at atmospheric pressure. The reaction takes place within a temperature range of 80°C to 105°C. In the second step, water evaporation and nibs roasting are carried out in a fluidised bed dryer.