MACINTYRE

Fine Chocolate Making - the Artisan Line for manufacture of fine chocolate mass using raw cocoa beans incorporating roasting, winnowing, liquor pre-grinding, chocolate refining & conching.

The roasting of whole beans is the traditional cocoa roasting method and is preferred by numerous chocolate manufacturers due to the good aroma development.

During the roasting process, the shell separates from the cocoa nibs, so that crushing and winnowing is more efficient.

Batch roasters achieve a very good intermixture by means of rotation. The product is elevated with blades and falls through the current of hot air with simultaneous heat transfer being ensured through contact with the hot cylinder wall.

Designed for breaking and dehulling of roasted and dried cocoa beans by means of winnowing. The Winnower FBR10 is equipped with a bean breaker and 3 screen decks with different mesh sizes from coarse to fine. The shells are removed at the sieve ends by suction.

Shell particles are separated in a cyclon and collected in a collecting vessel below the cyclon.

The Refiner/Conche has a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and lining bars. This allows a reliable process control to achieve and maintain a constant quality of the product from batch to batch.