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Deodorization

Overview

Plant for the deodorization of cocoa butter

Chocolate requires numerous processes to be obtained.

Starting from cocoa beans and separated the cocoa butter, one of these operations is the deodorization of cocoa butter, which reduces the content of free fatty acids (FFA), pesticides, PCA, hydrocarbons, antioxidants, caffeine, and theobromines.

We can provide complete deodorization systems customized to the customer’s needs.

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Key benefit

Benefits

Thanks to innovative technologies and high-quality materials, we offer systems that adapt to real production needs, improving yield and product quality.

01.
No need for degumming or pre-treatment of cocoa butter
This is a special feature of our technology.
02.
Lowest thermal damage of CB
Our technology consent to not have thermal damage of the butter during the deodorization.
03.
Compact layout
Less than 10 meters of height needed in a compact layout.
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The models

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  • Chemtech
    Food
    PROCESSING

    Deodorizer for Cocoa butter

    The deodorization system for cocoa butter offers a unique and efficient solution characterized by its elimination of the need for degumming or pre-treatment, minimal thermal damage during deodorization, and a compact design under 10 meters in height. Constructed entirely from stainless steel and installed to meet hygienic food-grade standards, the system is fully pre-fabricated in Italy before shipment, ensuring the lowest overall project costs while delivering the highest butter quality.
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