Cracking & winnowing
After roasting, the cocoa beans are left to cool down, then separated from their shells through breaking and deshelling. There are two methods for this:
Our machines are unequalled in their efficiency. The adjustments are super precise so the results are amazing.
Grooved rollers crush the cocoa beans into tiny pieces; the crushed kernels which result are known as nibs. A powerful stream of air and several sieving and vibratory stages separate the lighter shells and any remaining impurities from the cocoa nibs.
A good winnower is very important for making chocolate. We have the right machines for all workshops and manufacturers. Perfectly tuned so that the loss of good cacao nibs is minimal.