Post by PROBAT

Exciting cocoa trials at the PROBAT Technology Center in Dresden 🍫 Together with our customers from JB Cocoa Malaysia, we explored how debacterisation in an alkalizer influences the “popping effect” of cocoa beans. We were pleased to welcome Yap Zer Hau and Ong Kim Teck from JB Cocoa. The goal was to improve shell separation and overall winnowing efficiency. Through hands-on testing, cutting analyses, and continuous monitoring of process parameters, the team gained valuable insights into how different bean origins and treatments impact processing behavior. A great example of international collaboration driving innovation in cocoa processing. Thank you to everyone involved! 👉 Curious to learn more about the possibilities at our Technology Center? Click here: https://lnkd.in/d8map2AP #CocoaProcessing #Innovation #Collaboration #PROBAT #FoodProcessing