Debacterizing system Debac™.

Consistent reduction of germ counts to below the detection limit.

• The fully automatic batch process enables the germ count to be efficiently reduced to below the detection limit of 100 colony-forming units per gram of product.
• A state-of-the-art process control system allows complete monitoring, control, and documentation and thus reproducible results for every batch.

Debac™ process without any effect on the taste.
As a result of the barrier function of the shells against the temperature and humidity, the Debac™ process does not have any effect on the taste of the beans. Chemical analyses neither show a rise in the pyrazine content of the product treated – which would indicate undesirable roasting – nor an increase in the water content of the cocoa nibs.

High capacity thanks to flexible system configuration.
A small volume of product per batch and the relatively high pressure of the saturated steam of up to 5 bar allow highly effective debacterization within a very short time. De-pending on the specific product, the debacterizing system Debac™ SLSA thus achieves throughput capacities as high as 4 t/h.

Increased product yields thanks puffing effect.
Expansion of the shell by drying or roasting after the process easily detaches the shells from the nibs: This guarantees higher yields and a perceptible reduction of undesirable fines.

High efficiency through low energy consumption.
The Debac™ process operates with maximum energy efficiency: Because whole cocoa beans are processed, only a minimum surface area has to be treated.