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Automatic Cocoa Powder Processing Machine Cocoa Powder Grinding Production Line
Negotiable
MOQ: 1 Set (Price negotiable depending on order volume and customization)
Key Specifications
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Brand Name:
ANJIN
Place of Origin:
China
Model Number:
AJ-P1
Payment & Shipping
Payment Methods:
Port of Shipment:
Qingdao
Delivery Detail:
30 days
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Brand Name
ANJIN
Place of Origin
China
Model Number
AJ-P1
Type
Other, Cocoa powder grinding machine
After-sales Service Provided
Engineers available to service machinery overseas
Automatic Cocoa Powder Processing Machine Cocoa Powder Grinding Production Line
Cocoa Power Processing flow:
Cocoa Bean Roasting – cocoa bean skin peeling machine – Cocoa liquor grinding machine – Cocoa liquor hydraulic oil press machine – Cocoa cake crushing machine – Cocoa powder grinding– Cocoa powder packing.
FAQ of Cocoa powder processing machines :
Q1. What is the difference between natural cocoa powder and alkalized cocoa powder?
A:Natural cocoa powder is a powder obtained by degreasing and grinding without adding any additives. The PH value is 5.4-5.7, which is acidic. It is mainly used for the processing of natural chocolate and other foods. The alkalized cocoa powder is powder obtained by degreasing and grinding after acidification, which has been neutralized. by adding edible alkali during cooling and stirring, the PH value is 6.8-7.2, which is mainly used for the processing of chocolate drinks, and is not suitable for the production of chocolate.
A:Natural cocoa powder is a powder obtained by degreasing and grinding without adding any additives. The PH value is 5.4-5.7, which is acidic. It is mainly used for the processing of natural chocolate and other foods. The alkalized cocoa powder is powder obtained by degreasing and grinding after acidification, which has been neutralized. by adding edible alkali during cooling and stirring, the PH value is 6.8-7.2, which is mainly used for the processing of chocolate drinks, and is not suitable for the production of chocolate.
Q2. What is the requirement for the cocoa bean if making cocoa powder?
A: The cocoa beans have been fermented. It needs to be destone, and classified. Normally the roasting temperature is 120℃ and the water content needs to reach 5-7% after roasting.
A: The cocoa beans have been fermented. It needs to be destone, and classified. Normally the roasting temperature is 120℃ and the water content needs to reach 5-7% after roasting.
Q3: Cocoa beans can produce cocoa powder and cocoa liquor, what is the percentage of cocoa butter?
A: Cocoa liquid weight after grinding = weight of cocoa bean after roasting*98%; cocoa butter ratio 40-45%, the remainder is cocoa powder. generally, cocoa butter is pressed by a hydraulic oil pressing machine, cocoa oil after cooling, it is a white solid, which is cocoa butter.
Q4. Packaging of cocoa bean products?
A: Cocoa powder can be packaged with a large-sized powder packaging machine. Generally, cocoa powder is used as industrial raw material, mostly for large packaging. Cocoa butter and cocoa liquid blocks are solid after cooling. Generally, they can be packed with a pillow packaging machine.
A: Cocoa powder can be packaged with a large-sized powder packaging machine. Generally, cocoa powder is used as industrial raw material, mostly for large packaging. Cocoa butter and cocoa liquid blocks are solid after cooling. Generally, they can be packed with a pillow packaging machine.
Q5. what is the overall power consumption of the device?
A: The rated power of all equipment is added, that is the rated power consumption of the production line.
A: The rated power of all equipment is added, that is the rated power consumption of the production line.
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Business Type
Manufacturer
Port of Shipment
Qingdao, Shanghai, Guangzhou
Main Markets
North America, South America, Eastern Europe, Southeast Asia, Africa, Oceania, Mid East, Eastern Asia, Western Europe, Central America, Northern Europe, Southern Europe, South Asia, Domestic Market
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