Cocoa Bean Roasting Process

Cocoa beans are the seeds of cacao fruit (cocoa pods), and cacao beans yield 20-40 beans per pod. The cocoa beans are processed, squeezed and processed and can be processed into 3 goods: cocoa mass or cocoa liquor,cocoa power and cocoa butter.

Just after selecting the beans, bean washing, baking, crushing grinding method of winnowing, pulp press, these solutions is often produced.

Essentially the most vital roasting approach is: cocoa beans are heated at 100-120 degrees higher temperature baking in a roasting machine, the entire procedure requires 30 minutes, to ensure that every cocoa beans are roasted just after the release of a thick cocoa flavor.