A Sweet Solution to DustChocolate has become one of the most popular foods in the world. A large number of foods and beverages contain chocolate. Most desserts, including cakes, pudding, cookies, and candy are either filled with or coated with sweetened chocolate and some beverages. It can also be found in beverages like hot chocolate and chocolate milk. Cocoa powder comes from cocoa beans that grow in pods on the cacao tree. Due to their bitter taste, the seeds must first be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, roasted, and cracked. Cracking the seeds produce nibs, which are then pressed to extract about 75% of the cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.
An international factory, designed for the production of chocolate powder, needed a unit that would provide continuous operation with constant exhaust volume below 10 mg/m3. Additionally, the dust’s explosiveness needed to be taken into consideration. AAF® recommended the RotoClone® W because it is ideal for most food and beverage industry processes, including those that produce wet and sticky residue. It also serves as a fire barrier, mitigating the risk of dust explosions in the food industry.