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Cocoa Butter Flow Chart

The document provides a flow chart for cocoa butter processing. It shows the steps from cocoa harvesting through fermentation, sorting, roasting, winnowing and grading, grinding, homogenizing, hydraulic processing, filter pressing, and refining and deodorizing to produce crude cocoa butter and cocoa powder. The key steps are sorting, roasting at 120-160 degrees Celsius, sterilizing above 121 degrees Celsius for over 10 minutes, hydraulic processing at 115 degrees Celsius, and refining and deodorizing the crude cocoa butter.

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1K views1 page

Cocoa Butter Flow Chart

The document provides a flow chart for cocoa butter processing. It shows the steps from cocoa harvesting through fermentation, sorting, roasting, winnowing and grading, grinding, homogenizing, hydraulic processing, filter pressing, and refining and deodorizing to produce crude cocoa butter and cocoa powder. The key steps are sorting, roasting at 120-160 degrees Celsius, sterilizing above 121 degrees Celsius for over 10 minutes, hydraulic processing at 115 degrees Celsius, and refining and deodorizing the crude cocoa butter.

Uploaded by

ajayi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Cocoa Butter Processing Flow Chart


Cocoa harvesting

Fermentation

Sorting for impurities

Roasting
120 - 160 C; 8 - 8.5 bar

Winnowing & grading

Sterilizing
CCP > 121 C; > 10 minutes

Grinding
80C

Homogenizing
80C; > 12 hours

Hydraulic Processing
115C

Press cake

Crude cocoa butter storing

80C

Cocoa powder

Filter pressing
80C

Refining& Deodorizing

Cold Pressing

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