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Uzwil, Switerland -- Cocoa is a noble raw material which does not develop its full flavor before it has undergone a long series of processing operations. The first step, fermentation, takes place on the cocoa plantations, but unfortunately without any special hygienic precautions. As a result, the cocoa beans supplied to chocolate factories may be heavily contaminated by microbes. The goal in processing is to destroy these microorganisms without affecting the organoleptic (sensory) properties of the product.
Microbial contamination is concentrated on the surface of the beans. As a logical consequence, the Buhler debacterization process focuses on treating the whole beans, exposing them briefly to very high temperatures and the action of steam. Heat and humidity destroy both bacteria and spores. The inside of the beans is not affected, which is advantageous for the success of the subsequent roasting process.
Laboratory tests convinced customer
The engineering lab of Buhler in Uzwil is equipped with all the installations needed for chocolate production, from roasting through to conching. This enabled Elah-Dufour-Novi to conduct debacterization and roasting tests with all the cocoa bean varieties they use.
The results obtained were outstanding, prompting them to choose Buhler as a partner for designing and constructing their new cocoa bean processing line. Elah-Dufour-Novi also appreciated the high degree of professionalism shown by the Buhler staff, from the initial laboratory tests and quality assurance to the work done in Novi Ligure, the place in the Italian Piedmont region which is known for its outstanding chocolate.
For more information contact:
Mr. Detlef Janssen
Buhler AG
9240 Uzwil
Switzerland
Telephone: +41 71 955 33 99
Fax: +41 71 955 38 51
Web site: http://www.buhlergroup.com/
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