Cocoa Bean Processing Line

The TECNO 3 cocoa bean processing line makes it possible to develop the whole production cycle, starting from the cocoa bean upto the refined mass, by means of a set of specific systems automatically connected to each other in order to grant a continuous production.

The cleaning unit effectively removes all foreign bodies from the cococa beans.

By acting with overheated steam on the whole bean, the debacterizer reduces the bacterial counts in full respect of the cocoa organoleptic properties.     

The traditional method of roasting the whole bean together with hot water recirculation contribute to the correct aromatic profile development with a considerable energy saving.

Winnowing is made by means of a machine easy to be adjusted, cleaned and inspected, that grants the proper removal and separation of peel from nibs.

Nibs turn into cocoa mass by means of a compact 3-stage refining system, with the possibility to vary both throughput and final granulometry.

The particular technology applied enables to mantain and exalt the intrinsic qualities of the various cocoa varieties, especially the aromatic ones.

The cutting-edge machine concept, that minimizes the contact of the product with the environment, combined with the continuous processing cycle, result in a low bacterial count.