Cocoa processing has changed dramatically over the years. For the optimal flavour profiles, cocoa manufacturers require the highest quality raw materials and production lines that offer flexibility for recipe management. The use of adaptable processing technology allows scope to create very different recipes all on one line. However, flexibility isn't the only decision maker. Strict pressure to cut costs and balance out the volatile prices for raw ingredients has led to a focus on energy saving and increase of efficiency. Automated systems are key investments for users to monitor the entire process, reduce energy and raw material wastage and ensure a higher quality product.
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