Infrared Processing of Cocoa Beans

Higher Nib Yield & Reduced Fines

Infrared pre-treatment rapidly heats the cocoa bean, increasing internal vapour pressure and causing the shell to loosen and expand away from the cotyledon.

This allows beans to break along natural contours during winnowing, producing larger nibs and up to 40% fewer fines, with less than 0.3% nib loss in shell.

Improved Hygiene & Reduced Contamination

The IR process significantly reduces enterobacteria, moulds, spores, insects, rodent hairs, and other contaminants, improving food safety and reducing downstream cleaning requirements.

This is achieved without any loss of cocoa butter into the shell.

Superior Roasting Performance

Micronized beans reach surface temperatures of 105°C in 80 seconds, creating a uniform thermal profile that enhances roasting consistency.

Minimal moisture loss leads to better flavour development, reduced energy demand, and improved control over colour and aroma formation.

No Fat Migration & Protected Cocoa Butter Quality

Infrared heating preserves the integrity of cocoa butter by preventing fat migration into the shell.

This ensures stable fat quality, predictable melting behaviour, and consistent performance in chocolate production.

Warm Winnowing for Higher Productivity

Cooling is not required before winnowing.

Beans can be broken while still warm, improving separation efficiency and increasing throughput without compromising nib quality.

Fast, Controllable, Energy-Efficient Processing

The process is short-time, high-temperature, and fully controllable, enabling cocoa processors to optimise shell removal, roasting parameters, and hygiene while reducing energy consumption and eliminating drying stages.