Cocoa Butter Pressing

Cocoa butter is a natural vegetable oil extracted from cocoa beans. It is an important raw material for making chocolates, candies, cakes and other pastries. The extraction process of cocoa butter is a complex process that requires multiple steps to obtain high-quality cocoa butter.

Cocoa beans need to be picked, cleaned, fermented, roasted, etc., and then broken into small particles. This process is called preprocessing. First of all, cocoa beans grow on cocoa trees in subtropical and tropical areas and are generally picked after they mature on the trees. When picking, choose ripe fruits, usually red or yellow. After picking, cocoa beans need to be processed as soon as possible to maintain their freshness.

The beans are then fermented to enhance their flavor and nutritional content. After picking, cocoa beans need to be fermented to remove the mucilage and bitterness in the beans. The cocoa beans are usually placed in large baskets or piled on the ground to ferment naturally. During the fermentation process, the temperature of the cocoa beans will rise and the surface will turn black. Fermentation time is generally 2-7 days, depending on the variety of cocoa beans and weather conditions. After fermentation, the cocoa beans are roasted to make them more fragrant.

Fermented cocoa beans need to be roasted to remove moisture and increase the aroma of the cocoa beans. The baking temperature is generally between 110-149 degrees Celsius and the baking time is about 20-30 minutes. After roasting, the color of the cocoa beans changes to dark brown and the appearance becomes crisper and harder.

Then, the roasted cocoa particles are added to the oil press and pressed to separate the cocoa butter from the cocoa particles. The cocoa beans are broken into small particles, and the cocoa butter is dissolved through mechanical force and heat. This process is called oil extraction. During the oil extraction process, cocoa butter is mixed with other impurities and needs to be filtered and decolorized. Filtration is to filter out the impurities in the cocoa butter, and decolorization is to remove the pigment in the cocoa butter to make the cocoa butter appear white or light yellow. This process can be handled using adsorbents such as activated carbon silica gel.

Cocoa butter needs to be deodorized to remove odors and off-flavors from the cocoa butter. This process can be handled using a steam deodorizer or vacuum still.

In general, the cocoa butter extraction process requires multiple steps, including grinding, oil extraction, filtration, decolorization and deodorization.

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