loading...Cocoa Liquor (Beans)
Optimal flavor yield: cocoa bean roasting with Buhler Barth.
Buhler Barth has carefully matched all the processing stages – from cleaning and roasting to winnowing and grinding. In order to enable our international customers to generate maximum value at all times, we offer them two processing methods for cocoa bean roasting.The continuous roasting system RoaStar™ allows a very high level of individual configuration of the roasting process: Carefully matched to every cocoa variety, it enables the finest flavor nuances to be developed with top precision. The batch roasting system CBR is characterized by maximum flexibility and energy efficiency when cocoa varieties are changed frequently.
Gentle bean treatment and excellent yield values continue to be prime priorities also in the grinding process. The two-stage Buhler process produces a cocoa liquor of the desired fineness in which the full cocoa flavor of every single bean emerges again.
