Roasting of cocoa nibs

The roasting system must have the necessary flexibility to respond optimally to the various concerns of the different cocoa provenances. In particular, the optimal adjustment of the roasting time and the roasting temperatures play a crucial role. These requirements are only given by a roasting system in batch operation.

The roasting system CNRS enables various process steps during a roasting cycle in the roasting machine. The actual roasting process can be supplemented by further process steps such as treating the nibs by adding a solution, be it just water or glucose solution.

One of the most important process steps is certainly the sterilization of the nibs, which is carried out at a specific product temperature by injecting water or saturated steam into the nibs. This guarantees the internationally required TPC values.

The new TET heating system reduces greatly the energy consumption compared to traditional drum roasters. The CNRS roasting system is therefore pioneering in terms of reducing the energy consumption of fossil fuels.