Natural un-alkalised cocoa has a bitter acidic taste. Alkalisation is a simple process also referred to as Dutched cocoa that involves adding an alkalising agent to the cocoa nibs before roasting. Alkalisation removes cocoa butter from the solids, resulting in a richer, darker cocoa with a milder taste. For the past 30 years, nib alkalization has been the most common method, providing the most flexible system regarding flavour, colour and pH influence.
Before nib roasting, the shell of the cocoa bean is removed using the Lehmann pre-dryer, which gently loosens the shell from the kernel. After cleaning and winnowing, alkalizing can take place. After drying in the alkalizing system, the moisture is evaporated and discharged. A vacuum system can be used to speed up the drying process.
The new, specialised Lehmann alkalizing system treats nibs with high moisture content. The alkalizer is capable of handling nibs with up to 35% moisture. PH values of more than 8 can be achieved and high pressure can be applied. This results in perfect color and flavour development. After alkalisation nibs are transported from the conveyer to the roaster. For a stronger alkalinisation, the nibs are pre-dried.
- Handles batches of 1.5 t, 2 t and 3 t for cocoa nibs
- Capable of handling nibs with up to 35% moisture
- PH values of more than 8 can be achieved and high pressure can be applied
- A vacuum system can be used to speed up the drying process
- Removes cocoa butter from solids
- Improving flavour and colour profiles