Cocoa ProcessingCocoa Processing

AlkalizationAlkalization Or Dutching, Able to process Red or Dark Cocoa. Normal cycle to produce 65 Kgs.Or Dutching, Able to process Red or Dark Cocoa. Normal cycle to produce 65 Kgs.Of red cocoa in our 130 Lts. Pilot reactor is 30 Minutes. Dark Cocoa takes one hour.Of red cocoa in our 130 Lts. Pilot reactor is 30 Minutes. Dark Cocoa takes one hour.

SterilizationSterilization Of Cocoa Press Cake: Product is moistened inside our DVT units and sterilized withOf Cocoa Press Cake: Product is moistened inside our DVT units and sterilized with direct steam, with final vacuum drying.direct steam, with final vacuum drying.Of Cocoa Powder: Cocoa Powder is sterilized by direct application of steam andOf Cocoa Powder: Cocoa Powder is sterilized by direct application of steam and further drying under vacuum.further drying under vacuum.

DryingDrying To dry Cocoa Powder from 20% to 5% moisture: Cycle Time in a pilot 130 Lts. VesselTo dry Cocoa Powder from 20% to 5% moisture: Cycle Time in a pilot 130 Lts. Vesselis 45 Minutes. If the drying time is carried in conjunction with the alkalinization or ste-is 45 Minutes. If the drying time is carried in conjunction with the alkalinization or ste-rilization process, cycle time is reduced significantly.rilization process, cycle time is reduced significantly.

InstantanizingInstantanizing Lecithine dispersion is accomplished in a few minutes, due to high-shear choppersLecithine dispersion is accomplished in a few minutes, due to high-shear choppersoperation and “fluidized-bed” system, which allows full lecithine coating to each dryoperation and “fluidized-bed” system, which allows full lecithine coating to each dryparticle. Lecithine utilization is minimized, keeping Req. solubility & improving tasteparticle. Lecithine utilization is minimized, keeping Req. solubility & improving taste

MixingMixing Final Mixing of all the chocolate formula are done in few minutes. Choppers operationFinal Mixing of all the chocolate formula are done in few minutes. Choppers operationdisintegrates any possible lump, guaranteeing a final dry, free flowing powder.disintegrates any possible lump, guaranteeing a final dry, free flowing powder.

A Single Vessel for:A Single Vessel for:

Cream CentersCream CentersWith the introduction of dry, freeWith the introduction of dry, freeflowing fondant, a major change inflowing fondant, a major change inproduction techniques for butterproduction techniques for buttercream centers has been developed.cream centers has been developed.The utilization of a Littleford mixerThe utilization of a Littleford mixerto compound these dry fondantsto compound these dry fondantswith other ingredients to form thewith other ingredients to form thecream center has resulted in drasticcream center has resulted in drasticreductions in process time & opera-reductions in process time & opera-ting costs, while improving the con-ting costs, while improving the con-sistency of product. A typical pro-sistency of product. A typical pro-cedure would be to first add the fon-cedure would be to first add the fon-dant, either dry or cooked, to thedant, either dry or cooked, to themixer. The fondant would then bemixer. The fondant would then becreamed by the addition of butter increamed by the addition of butter inapproximately 30 seconds by the ac-approximately 30 seconds by the ac-tion of the mixing plows. Flavoringstion of the mixing plows. Flavoringsare then addes and the mixing conti-are then addes and the mixing conti-nued for another 30 seconds. At thisnued for another 30 seconds. At thispoint, fillers such as chopped wal-point, fillers such as chopped wal-nuts are added and bleded into thenuts are added and bleded into thebase in about 15 to 25 seconds. base in about 15 to 25 seconds. Some formulations require a consis-Some formulations require a consis-tency adjustment by the addition oftency adjustment by the addition ofdry fondant prior to discharge to thedry fondant prior to discharge to theextruder. The entire mix cycle takesextruder. The entire mix cycle takesless than 5 minutes per batch, depen-less than 5 minutes per batch, depen-ding on ingredients and quantities.ding on ingredients and quantities.

Chocolate Paste MixingChocolate Paste MixingA critical operation in the manufactureA critical operation in the manufactureof chocolate is the preparation of the of chocolate is the preparation of the paste prior to refining & final conching.paste prior to refining & final conching.The efficiency of the refining operationThe efficiency of the refining operationdepends on the consistency & unifor-depends on the consistency & unifor-mity of the paste. Leading chocolatemity of the paste. Leading chocolatemanufacturers have installed our unitsmanufacturers have installed our unitsto improve this important process.to improve this important process.Cocoa butter, dry milk solids and fineCocoa butter, dry milk solids and finesugar are rapidly blended into the cho-sugar are rapidly blended into the cho-colate liquor to form a uniform pastecolate liquor to form a uniform pasteideal for refining. Increases in refiningideal for refining. Increases in refiningthroughput as high as 30% have beenthroughput as high as 30% have beenreported. High speed blending chop-reported. High speed blending chop-pers enhance this operation by reduc-pers enhance this operation by reduc-ing the mix cycles to approximatelying the mix cycles to approximatelythree minutes and completely eliminatethree minutes and completely eliminateagglomerates of dry milk solids.agglomerates of dry milk solids.Batch and continuous mixers have beenBatch and continuous mixers have beensupplied for chocolate paste mixing.supplied for chocolate paste mixing.Due to the short mix time required, the Due to the short mix time required, the unit manufacturing costs have beenunit manufacturing costs have beenreduced while attaining an improve-reduced while attaining an improve-ment in product quality.ment in product quality.

Chocolate Paste Mixing & Cream CentersChocolate Paste Mixing & Cream Centers

Tabletted CandiesTabletted CandiesAbsolute uniformity of mix is required for the successful direct compression of breathAbsolute uniformity of mix is required for the successful direct compression of breathmints & similar candies. High speed choppers uniformly disperse the flavors & colorsmints & similar candies. High speed choppers uniformly disperse the flavors & colorsthrough the sugar in minutes. Lumps that may have formed during storage of the rawthrough the sugar in minutes. Lumps that may have formed during storage of the rawmaterials & agglomerates of color are quickly broken up by the chopper action duringmaterials & agglomerates of color are quickly broken up by the chopper action duringthe mix cycles. Appearance and strength are improved.the mix cycles. Appearance and strength are improved.

Chocolate ColdChocolate Cold Milk AdditiveMilk AdditiveUniform dispersion of a viscousUniform dispersion of a viscoussoya-lecithin liquid into cocoasoya-lecithin liquid into cocoapowder has been found necessarypowder has been found necessaryto achieve the desired instant solu-to achieve the desired instant solu-bility of a powdered drink mix inbility of a powdered drink mix incold milk. This incorporation maycold milk. This incorporation maybe accomplished in a Littlefordbe accomplished in a Littlefordmixer by using a special techniquemixer by using a special techniquedeveloped by Littleford for addingdeveloped by Littleford for addingthe soya-lecithin liquid and thorou-the soya-lecithin liquid and thorou-ghly dispersing it into cocoa.ghly dispersing it into cocoa.Sugar, flavoring and other ingre-Sugar, flavoring and other ingre-dients may then be added to com-dients may then be added to com-plete the mix.plete the mix.

Chocolate Flavored Chocolate Flavored Compound CoatingsCompound CoatingsA highly successful alternative toA highly successful alternative totraditional mixer-refiner processtraditional mixer-refiner processsystem has enabled bakeries to attainsystem has enabled bakeries to attainsubstantial savings by preparing theirsubstantial savings by preparing theirown coatings. An air classifying millown coatings. An air classifying millreduces the particle size of the sugar,reduces the particle size of the sugar,cocoa & milk solids to the desired cocoa & milk solids to the desired range, and a Littleford mixer suspendsrange, and a Littleford mixer suspendsthese materials in vegetable oils.these materials in vegetable oils.In a typical installation, the vegetableIn a typical installation, the vegetableoil is added first to a jacketed Littlefordoil is added first to a jacketed Littlefordbatch mixer equipped with blendingbatch mixer equipped with blendingchoppers. The discharge from the millchoppers. The discharge from the millis then added continuously to the is then added continuously to the mixer. The action of the plows, whichmixer. The action of the plows, whichconstantly move the viscous materialconstantly move the viscous materialinto the high-speed choppers, creates into the high-speed choppers, creates a uniform suspension almost inmedia-a uniform suspension almost inmedia-tely. The compound is finished in antely. The compound is finished in anapproximately ten-minute cycle follo-approximately ten-minute cycle follo-wing the addition of dry solids.wing the addition of dry solids.The finished compound is then pum-The finished compound is then pum-ped directly to storage or high-speedped directly to storage or high-speedenrobing machines.enrobing machines.

Chocolate Cold MilkChocolate Cold MilkAdditives & Additives & FlavoredFlavoredCompound CoatingsCompound Coatings

Tabletted Tabletted CandiesCandies