The IR has been specially designed for the optimal pre-treatment of cocoa beans, prior to winnowing. The infrared pre-treatment keeps your fines to a minimum, providing maximum yield of raw cocoa nibs, even for beans with a high shell content.
The application of infrared radiation allows for the fast and highly efficient pre-treatment of your cocoa beans. Flash evaporation of the cell moisture between the shells and the beans expands the shells and literally pops them off the bean surface. Once pre-treated, our downstream winnowing system can easily and efficiently separate the shells, offering you a maximum yield of cocoa nibs.
The sudden heating of the cocoa bean surface using infrared technology prevents a fat transfer from nib to shell. This short heat treatment reduces the impact on the taste of your cocoa, giving you more control over the flavor of your chocolate.
The completely closed construction enables safe and clean operation, preventing any possible contamination during processing.
Billions of people come into contact with Bühler technologies to cover their basic needs for food and mobility every day. Our motto is creating “innovations for a better world.” Find out more about our key topics.
Our services and training are designed to keep you up to date on products and technologies, giving you the confidence and experience you need.
Gupfenstrasse 5
Uzwil
9240
Switzerland
