Cocoa powder is the main ingredient of chocolate, beverages and baked goods. It comes from cocoa beans. So how is cocoa powder made step by step? Here are the main processes in the factory to process cocoa beans into cocoa powder:
Step 1. Harvesting and initial processing of cocoa beans
Cocoa beans are mainly produced in tropical regions such as Ghana, Cote d'Ivoire, Brazil, etc. After harvesting, cocoa beans need to be processed as follows:
Fermentation: Fresh cocoa beans are piled together with the pulp for fermentation for 5-7 days to remove the bitter taste and develop the initial flavor of chocolate.
Drying: The fermented cocoa beans are dried in the sun to reduce the moisture content for easy storage and transportation.
Step 2. Cleaning and roasting
After the factory receives the cocoa beans, they will undergo the following processing:
Cleaning: Remove dirt, stones and metal impurities by means of winnowing, screening, etc.
Roasting: Cocoa beans are roasted at different temperatures (120-150°C) for 15-45 minutes to enhance the flavor and make the shell easier to fall off.
Step 3. Shelling and grinding
Shelling: The roasted cocoa beans are crushed to separate the shells from the cocoa kernels. The cocoa kernels are called "cocoa nibs".
Grinding: The cocoa nibs are further ground to release the cocoa butter, forming a thick "cocoa liquor".
Step 4. Degreasing and crushing
The cocoa liquor can be used to produce chocolate, or it can be further processed into cocoa powder:
Pressure degreasing: A hydraulic press is used to separate the cocoa butter from the cocoa liquor, leaving a solid "cocoa cake".
Crushing and grinding: The cocoa cake is finely ground to form a fine cocoa powder.
If you are interested in the detailed cocoa processing process and cocoa processing equipment, you can contact us