Cocoa beans are processed into two product groups: cocoa butter and cocoa powder. The beans are cleaned, blended, broken, alkalised, roasted, wet-ground and pressed. After pressing, the product is divided into butter and cake. The cake discs are broken, blended, micronised, cooled under controlled conditions and packed.Within the Hosokawa Group, we have technological solutions, know-how and support for all the stages of the process. Hosokawa Micron B.V. offers the technology for alkalising and mixing.

The precise conditions of these processes can have a great impact on main quality parameters like colour, taste and particle size. This is why our Research & Development Department spends so much time developing process solutions that minimise the risk of cross contamination. At Hosokawa Micron, quality and safety come first!

Our trusted Vrieco-Nauta® technology is perfect for alkalising, with all of its possibilities; like adding alkalisation liquids from the top, to have connections in the wall for controlled direct steam injection and extra cooling features.

The same Vrieco-Nauta® technology is used for mixing/homogenising: our conical mixers are well-known for their low energy consumption, complete discharge and (in most cases) with a bottom outlet.