The basics of cocoa processing, converting the beans into nib, liquor, butter, cake and powder, have a significant effect on the finished products. The beans initially have to be cleaned to remove all impurities in the raw cocoa beans.rnDepending on the application and preference, the roasting can be done before the shell is removed or as a nib without the shell. If roasting as a nib, Buehler Barth's infrared pre-treatment IR serves as a cocoa bean preparation system before the winnower that removes the shells from the beans. The beans are exposed to infrared radiation for a period of 120 to 180 seconds, which leads to superior removal of the shells.
展开▼
