Grinding cocoa beans at home method:
Cocoa beans are broken after baking is complete, and kernels are removed from the shell. The hulled kernels are then fed into the machine and passed through several sets of steel rollers to grind the solid pieces of the plant tissue into dark, thick fluid “cocoa pulp.”
This grinding step has two purposes: to break the bean cells, to release the cocoa butter inside, and to break the cells into tiny particles that are so small that the tongue can not be perceived as a grain. Since about 55% of the cocoa beans ‘shelled kernels are cocoa butter, these fats form the continuous phase, while the cells’ solid pieces (mainly protein, fiber and starch) are suspended in fat. The last grinding operation (fine grinding) can reduce the particle size to 0.020.03 mm. Swiss and German chocolates traditionally cocoa milled even less than Anglo-American products. Cocoa pulp can also be made according to the needs of manufacturers, to do all kinds of further processing. Cocoa powder and cocoa butter production process must be pressure filtration cocoa pulp, with a fine screen to stop cocoa powder particles, so that cocoa butter flow through. Cocoa butter cocoa powder removed to make dense cocoa mass.
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