How to remove the skin from roasted cocoa beans? The process of removing the skin from factory-roasted cocoa beans is a crucial step in the production of high-quality chocolate. Indeed, the skin of the cocoa beans can alter the taste and texture of the final product, and can even lead to premature spoilage.
When cocoa beans are roasted in a factory, the skin can become an obstacle to the quality of the final product. Here are the steps to remove the skin from factory-roasted cocoa beans:
- Cool the roasted cocoa beans – The beans must be cooled before the skin can be removed. This will allow the skin to detach more easily.
- Remove the skin – The skin can be removed using a special machine called a huller or a cocoa bean peeler. This machine separates the skin from the cocoa bean using vibrations. Machines are available in different sizes and models depending on production volumes and the specific needs of each company.
- Cleaning the cocoa beans – Once the skin has been removed, it is important to clean the cocoa beans to remove any remaining skin. This can be done using a vacuum or a sieve. If the skin is not properly removed, it can lead to quality issues in the final product, including unwanted bitterness and altered flavor.
Here is a video of our roasted cocoa bean peeling machine factory for your reference.
How to remove the skin from roasted cocoa beans? In short, removing the skin from roasted cocoa beans in a factory is a critical step that can have a significant impact on the quality of the final product. By following the key steps mentioned above, it is possible to efficiently remove the skin from factory-roasted cocoa beans and produce premium chocolate, which will produce a superior end product and meet the expectations of the most demanding consumers.