Unique and Superior!
Cocoa powder milling and stabilizing
As an expert in the manufacture of industrial stabilizing and pulverizing systems for cocoa powder industry, Royal Duyvis Wiener provides a wealth of scientific and technological expertise. Each system meets or exceeds the global industry standard for cocoa and chocolate processing equipment.
Royal Duyvis Wiener is committed to continually improve both the form and function of the pulverizing and stabilizing system. As part of this commitment, the machinery has recently undergone numerous improvements and Royal Duyvis Wiener has been involved in advanced research that has lasted three years. This intensive research resulted in a vastly improved and extremely stable pulverizing process and vastly improved crystallization speed.
The improved low retention time ensures that agglomerates are prevented from forming in cocoa or chocolate powders, even after these products are packaged.
Our pulverizing and stabilizing equipment offers very low product retention capability which is suited to cocoa powder manufacturers, who frequently change from one powder type to another.
Understanding the Crystallization Process
One of the major problems inherent to cocoa kibble grinding is the formation of unstable crystals. The result is an inferior and less valuable product. Unstable crystals form after grinding, during subsequent cooling phases. These cooling phases allow excess heat to be released while seed crystals form. When cocoa butter solidifies too quickly, or at incorrect temperatures, unstable crystals can form. This formation of undesirable crystals often occurs in packaged cocoa, with a poor quality cocoa product as a result. Effective pulverizing and stabilizing equipment prevents the formation of these unstable crystals.
Our Improved Crystallization Process
Our new crystallization process prevents the formation of unstable crystals by using finely controlled temperatures. Crystallization now occurs at optimal temperature ranges to ensure that the correct growth time of crystals is supported and the formation of unstable crystals is prevented.
Additional Cooling Procedures
Our pulverizing and stabilizing systems include a guaranteed temperature control with the inclusion of a third cooling phase. This phase uses cold air to extract excess heat.
Controlled buffering is provided by state-of-the-art silos, which means desirable temperatures are maintained throughout the grinding procedure. The resulting product will have a deep, vivid cocoa color which is essential for cocoa powder manufacturers who wish to maintain a high quality standards.
High Fat Cocoa Cake
The enhanced cooling capability of our range allows for the pulverization and stabilization of high fat cocoa cake at temperatures which produce an excellent quality product.
- An improved crystallization process prevents the formation of undesirable (unstable) crystals once packaged
- Silos are maintained and buffered at the appropriate temperatures to preserve cocoa quality
- Two additional cooling phases help release latent heat
- Cocoa powder particle size can be adjusted to different levels of fineness
- High fat cocoa cake can be ground and stabilized
- Deep, vividly colored cocoa powder is produced
- Low retention time and volume supports easy product change over