lecture note on cocoa fruit crusher
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lecture note on cocoa fruit crusher

Pressures up to 900 bar can be generated. As a result the fat is pressed out and drains of as a golden, clear cocoa butter. According to press duration the fat content can be reduced from 52% to 10% or 22%. The “cocoa press cake” is left over in the press. fCocoa press cakes with a fat content over 30% can not be processed to cocoa powder ...

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