Introduction to the Cocoa Production Process

At BaFurYa, we work meticulously to maintain the highest quality standards throughout the entire production process, from cocoa bean to final product. In this article, we will explore each stage of our cocoa production process in detail.

1. Cocoa Bean Selection

The foundation of high-quality cocoa products begins with selecting the right cocoa beans. We source beans from the world’s top cocoa-producing countries, such as Ecuador, Venezuela, and Ghana, subjecting them to rigorous quality control processes.

“High-quality cocoa products start with high-quality raw materials. That’s why we never compromise on bean selection.”

2. Cleaning and Roasting

Selected cocoa beans are first cleaned in specialized machines to remove foreign materials. Then, a controlled roasting process is performed at specific temperatures to bring out the beans’ aroma and flavor.

3. Grinding and Processing

Roasted cocoa beans are ground in specialized mills to produce cocoa mass. Temperature control is critical at this stage, as high temperatures can cause cocoa butter oxidation.

4. Pressing and Separation

Hydraulic presses are used to separate cocoa butter and cocoa powder from the cocoa mass. This process yields natural cocoa powder and cocoa butter.

5. Quality Control

Quality controls are conducted at every stage of production in our laboratory. Parameters such as pH value, moisture content, fat content, and microbial load are continuously monitored.

Sustainability

We use eco-friendly technologies in our production process, maximizing energy efficiency. Additionally, we support sustainable farming practices by working directly with local farmers.

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