Expertise in Designing and Constructing Cocoa Processing and Chocolate Production Factories

Delicious

From Cocoa Bean to a Chocolate Bar: We do engineering at every step

Chocolate production is a complex process that involves harvesting cocoa beans, fermenting and drying them, roasting and grinding the beans into a paste, and finally refining and conching the paste to create smooth and creamy chocolate. Each step requires precision and expertise to ensure the highest quality and flavor.

cacao beans

cleaning

debacterisation

Crushing and Winnowing

alkalizing

roasting

liquor grinding

pressing

powder milling, cooling, stabilisation

cocoa powder

Cocoa Processing

With cleaning we ensure purity by removing dirt and unwanted particles from cacao beans. Debacterisation: eliminate microorganisms to maintain hygiene throughout processing. Later crushing and winnowing separate outer husks from cacao nibs, refining the beans for subsequent stages.
Alkalizing: adjust pH levels to enhance flavor, color, and solubility. When roasting we control heating intensifies flavor, removes moisture, and enhances aromatic qualities. Liquor Grinding: finely grind roasted cacao nibs into cocoa liquor, unlocking the essence of the beans. Pressing: extract cocoa butter from the liquor, leaving cocoa cake for further processing. Then Powder Milling, Cooling, Stabilization: ,ill cocoa cake into a fine powder, ensuring texture and stability through cooling. The final product Cocoa Powder – pure, velvety cocoa powder ready for use in various culinary delights.

Liquid chocolate production

Crafting chocolate is an art, beginning with the perfect blend of ingredients—cocoa beans, sugar, and milk. Precision takes center stage in "Dosing," ensuring an impeccable recipe. "Mixing" follows, blending ingredients into a harmonious mixture.Next, "Refining" transforms the texture, creating a velvety delight. "Conching" is the final step, refining further and intensifying the flavor. This meticulous process culminates in the creation of "Liquid Chocolate"—a sweet symphony of artistry and passion.

Ingredients

dosing

mixing

refining

conching

liquid chocolate

tempering

moulding or depoziting

cooling

packing

chocolate bar

Solid chocolate production

The journey continues as "Liquid Chocolate" takes center stage, the result of precise steps in cocoa alchemy. "Tempering" follows, ensuring the perfect crystalline structure for a smooth and glossy finish."Moulding or Depositing" shapes the liquid into the iconic chocolate bar form, guided by careful craftsmanship. Afterward, "Cooling" solidifies the creation, locking in the delectable flavors and textures.The final touch involves "Packing," preparing these tantalizing chocolate bars for their journey to delight eager taste buds. The culmination of these steps results in the creation of the beloved "Chocolate Bar"—an indulgent treat ready to be unwrapped and savored.

Sustainable and Efficient Utilities for Cocoa Processing or Chocolate Production

In the realm of cocoa processing and chocolate production, the significance of efficient design in utilities cannot be overstated. From hot water and steam production to chilled and cold water systems, the backbone of sustainable operations lies in the meticulous planning and optimization of these crucial utilities. An intricately designed system ensures not only the seamless transformation of raw ingredients into liquid chocolate but also minimizes energy consumption, reduces environmental impact, and contributes to a more sustainable and responsible production process. Efficiency in utility design is not just a practical necessity but a commitment to crafting chocolate that is not only delicious but also respects the planet we call home.

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