Cocoa nib roasting without using fossil fuels

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 UTTS 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 UTTS roasting system uses saturated steam as an energy source to heat the product indirectly, ensuring that the steam does not come into contact with the cocoa nibs. This allows gentle and uniform heat transfer, preventing local overheating and enabling stable roasting conditions, even for products with higher moisture content.

The use of saturated steam enables fossil-free operation, reduces exhaust air volumes, and supports efficient integration into modern, sustainable processing concepts.

In addition, a new door design results in reduced risk of recontamination during discharge into the cooler through a sealed door design, combined with hygienic stainless steel product-contact surfaces for clean operation. Moreover, the sealed door minimizes product loss during roasting.