Production Process
At BaFurYa, our production process is built on a fully integrated and traceable system, covering all stages from cocoa bean sourcing to the final product. Each step is managed according to international food safety standards and eco-friendly production principles.
Raw Material Intake and Storage
Cocoa beans are sourced from certified suppliers and stored in climate-controlled warehouses.
Cleaning and Sorting
Modern cleaning lines remove stones, dirt, and foreign materials, with optical sorting performed.
Roasting
Controlled roasting at varying temperatures is conducted based on product type to develop aroma profiles.
Breaking and Nibs Separation
Roasted beans are broken, and shells are separated to produce pure cocoa nibs.
Cocoa Mass Production (Grinding)
Nibs are ground to produce high-quality cocoa mass, with particle size control.
Pressing and Cocoa Butter/Cake Separation
Cocoa mass is processed in high-pressure presses to separate cocoa butter and cocoa cake.
Cocoa Powder Production (Starting 2026)
Cocoa cakes are ground and sieved to produce cocoa powder with varying fat content.
Quality Control and Certification
All product batches are tested and certified to international standards.
Packaging and Shipping
Products are packaged according to customer requirements and shipped securely.
Raw Material Intake and Storage
Cocoa beans are sourced from certified suppliers and stored in climate-controlled warehouses.