Bean to bar chocolate has been gaining popularity in recent years. The process of making chocolate from scratch has been a tradition for ages. It wasn’t until the industrial revolution that chocolate production became more automated. However, with the rise of craft chocolate, many chocolate makers are going back to their roots and making chocolate using artisan machinery.
Keep on reading if you want to explore the secrets of bean to bar machinery. You will learn more about different types of machinery, their capabilities, and how they contribute to the chocolate making process.
Download our free whitepaper
"New chocolate innovations 2022 and beyond"
In a fast-paced global market, it’s difficult to keep up with today’s everchanging consumer tastes and demands and there are many local and global drivers that are influencing these changes. Brands that stay head lead by emulating credibility, being contemporary and innovative.
What does bean to bar chocolate mean?
Our latests chocolate machinery innovations
Royal Duyvis Wiener has strong roots in traditional chocolate processing with the Thouet brand. Their passion for the product combined with smart customer-driven engineering solutions made the fundament for the new 5 Roll Refiner, which will be available in January 2023. In addition to delivering on the high product standards you would expect from your
In 2022, we hosted our first Roaster showcase in the factory of Koog aan de Zaan whichallowed us to showcase the Alkalizer, Drum Roaster, and Cooler. An amazing occasion toshare our expertise and innovations with our customers. In addition, customers could learn about the specific benefits of Royal Duyvis Wiener’s Batch Nib Alkalizer, Roaster, and Cooler
Bean to bar machinery
Bean to bar machinery is designed specifically for making chocolate from scratch. There are many different types of machines used in the bean to bar chocolate making process, each with its own unique function. Let’s take a closer look at some of the most common types of machines:
- Roasting chamber: The roasting chamber is where the raw cocoa beans are roasted. This machine is designed to roast the beans evenly and consistently. The beans are placed inside the chamber and rotated while hot air circulates around them. Roasting time and temperature are critical to the flavor of the chocolate. The beans must be roasted long enough to develop the desired flavor profile but not too long, or they will become burnt and bitter.
- Bean to nib roasting: The bean to nib roasting machine is used to roast the cocoa beans and then separate the outer shell from the nibs. The roasting process releases the oils from the beans, making them easier to remove. Once the shells are removed, the nibs can be ground into a paste to make chocolate.
- Refining machines: Refining machines are used to grind the cocoa nibs into a smooth paste. This process involves crushing the nibs between two or more rollers. The rollers can be conical or cylindrical and can vary in size and configuration. The number of rollers used in the refining process can range from three to five, depending on the machine. The more rollers a machine has, the finer the chocolate particles will be.
- Ball refiner: The ball refiner is a type of refining machine that uses steel balls to crush the cocoa particles. The machine has a rotating cylinder filled with steel balls that grind the cocoa particles, creating a smoother texture. The ball refiner is often used in conjunction with a 3-roll refiner to achieve the desired particle size.
- Tempering machines: Tempering machines are used to control the temperature of the chocolate during the tempering process. The tempering process involves heating and cooling the chocolate to specific temperatures to create a stable crystal structure. This structure ensures that the chocolate has a glossy appearance, a snap when broken, and doesn’t melt at room temperature.
- Bar chocolate machines: Bar chocolate machines are used to create chocolate bars of various shapes and sizes. These machines can mold and deposit chocolate into various molds and shapes, including bars, balls, chips, and flakes. The machines can be manual or fully automated, depending on the production capacity and requirements.
- Butter presses: Butter presses are used to extract cocoa butter from cocoa liquor. The machine uses a hydraulic press to extract the cocoa butter, leaving behind cocoa powder. The cocoa butter can then be used in the chocolate making process.
- Cleaning & classification Equipment: Cleaning and classification equipment is used to clean the cocoa beans and classify them according to size. This process ensures that the beans are free of debris and are of uniform size, which is essential for roasting and grinding.
- Auxiliary equipment: In addition to the primary machinery used in the bean to bar chocolate making process, there is also auxiliary equipment that plays a vital role in the production of high-quality chocolate. Vibrating tables, cane sugar mills, and chocolate dispensers are just a few examples of auxiliary equipment used in chocolate production.
Explore our newest 5 Roll Refiner
“The smart design of this machine allows universal roll management. Do you have main brand rolls and gears in your warehouse? Not to worry, all main brand rolls and gears can be fitted into this machine with the service you’re used to from Royal Duyvis Wiener technical support engineers”
Personalized recipes: Creating unique aromatic profiles
One of the advantages of bean to bar chocolate making is the ability to create personalized recipes. By experimenting with different types of cocoa beans and roasting methods, chocolate makers can create unique flavor profiles and aromatic notes.
Some chocolate makers even prefer to use single origin cocoa beans, which are beans from a specific geographic location. Single origin chocolate has a distinct flavor and aroma that reflects the terroir of the region where the beans were grown.
While other chocolate makers prefer to blend different types of beans to create a more complex flavor profile. Blending allows chocolate makers to balance the flavors and create a unique taste that cannot be replicated with single origin beans. What type of cacao beans you should use, completely depends on your situation and special wishes.
Discover the advantages and applications of cocoa butter. This butter is a versatile and popular ingredient in both the food and beauty industries. This pale yellow vegetable fat extracted from cocoa beans is renowned for its unique aroma reminiscent of chocolate and its smooth texture. Cocoa butter is an important component in chocolate-making, and it
Learn about ball mill grinding and how it is used in the chocolate production industry. Discover the advantages and components of ball mills, and get to know more about the different types, materials, and processes involved. Ball mill grinding process Ball mill grinding is a critical process in the chocolate production industry. It involves crushing
Did you know that the quality and flavor of chocolate depend on the fermentation process of cocoa beans? The cocoa bean fermentation step is crucial in the chocolate production process, and it affects the taste, texture, and aroma of chocolate. In this article, we will explore the microbiology of cocoa fermentation, the role of acetic
Chocolate is an indulgent treat that has been enjoyed by many for centuries. Whether you are a chocolate manufacturer or a craft chocolate entrepreneur, you understand the importance of the cocoa nibs grinder in the chocolate making process. This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all