Fully Automatic Cocoa Liquor Production Line

Contents hide

1 From Bean to Pure Cocoa Liquor: Our Automated Process

1.1 Step 1: Gentle Bean Lifting

1.2 Step 2: Perfect Roasting

1.3 Step 3: Clean Cocoa Nibs

1.4 Step 4: Two-Stage Grinding

1.5 Step 5: Holding & Tempering

2 Who Needs This 2T/H Line?

3 Product & Applications

4 Why Choose the Taizy Solution?

5 Ready to Upgrade?

Ready to scale your cocoa business? Workshop production has limits. Inconsistent flavor hurts your brand. High labor costs eat into profits.

Taizy has the solution. We offer a 2t/H fully automatic cocoa liquor production line. It’s more than machines. It’s your path to stable, high-efficiency production. This solution is built for industrial players.

From Bean to Pure Cocoa Liquor: Our Automated Process

From bean to pure cocoa liquor. Our fully automatic process gives you total control. See how the Taizy 2T/H production line works.

Step 1: Gentle Bean Lifting

We use a food-grade Z-type elevator. It lifts beans carefully. No breakage. This protects your valuable raw material. Perfect beans are ready for roasting.

Step 2: Perfect Roasting

Flavor is born here. Our continuous belt roaster is the heart of the cocoa liquor production line. It delivers consistent results. Every time.

Smart PLC Control: Set your roast profile. Save it. Repeat it perfectly. Get the same great flavor in every batch.
Fast, Efficient Heat: We use gas or electric heating. Gas is best for a 2T/H line. It saves energy and money.
Total Safety: A CO₂ fire system is standard. It protects your investment. And your people.
Your Choice of Steel: Standard is 201 stainless. Upgrade to food-grade SUS304. We build the line to your standard.
Key Parameters: Roasting at 120-150°C. Time is 20-40 minutes. Final moisture is under 2%.

Step 3: Clean Cocoa Nibs

Our machine cracks the roasted beans. Then it separates the nibs from the shell. A powerful air system ensures high purity. You get pure cocoa nibs, over 99.5% clean. Ready for grinding.

Step 4: Two-Stage Grinding

First, a colloid mill creates a coarse paste. Then, a ball mill refines it. This second stage is key. It grinds the paste to a superfine 20-25 microns. The result is perfectly smooth cocoa liquor. This is the quality your customers expect from a professional cocoa liquor production line.

Step 5: Holding & Tempering

Finished liquor goes into jacketed tanks. We keep it at a constant 45-50°C. Gentle agitation prevents separation. Your cocoa liquor is always ready for the next step.

Who Needs This 2T/H Line?

Large Chocolate Makers: Control your core ingredient. Ensure quality from the start.
Ingredient Suppliers: Produce consistent cocoa liquor for bakeries and confectioners.
Scaling Brands: Move from craft to industrial scale. Don’t compromise on quality.

Product & Applications

Raw Material: High-quality fermented cocoa beans.
Final Product: 100% pure cocoa liquor (cocoa mass).
Uses: The base for all chocolate. Press it for butter and powder. Use it in cakes, ice cream, and drinks.

Why Choose the Taizy Solution?

One Complete Line: We provide everything. From roaster to packaging. A true turnkey project.
Built For You: We customize it all. The layout. The materials. The automation level. Our cocoa liquor production line fits your factory perfectly.
Global Support: We have experience worldwide. We design, build, install, and train your team. We are your partner.

Ready to Upgrade?

Your business needs a reliable partner. Taizy is that partner. Contact us today. Get your free proposal and quote. Talk to our engineers. Let’s build your new cocoa liquor production line.