Australia's Arrow Scientific is working with a USA company to supply laboratory scale machines that can be used by smaller processors.

Arrow Scientific offers a depositor that produces presentation-quality product concepts such as filled chocolates, hard candies and caramels. It can also be used for new concepts such as honey-filled throat drops, yogurt-filled fruit jellies or sugar-free hard candy filled with energy gel.

The machine features two (or more) individually heated and temperature-controlled product hoppers and pump heads with independent servo operation.

In cocoa and chocolate manufacture, the dehulling of cocoa beans is without doubt one of the most important processing steps.

The most important thing is to prevent nib loss – the valuable part of the cocoa bean – in order to ensure maximum yield. An optimally functioning dehulling plant ensures clean separation of the nibs and shell.

The winnower includes a screen raking system. It processes the cracked beans and blows away the outer husks. A series of screens sorts out the cracked cocoa beans into various sizes, now called cocoa 'nibs'. Chocolate makers say it takes about 100 beans to make an 85 gram bittersweet chocolate bar.

The machine is ideal for artisan chocolate makers or for R&D. Bean Breakers can be supplied for roasted or raw beans. Optional bean loaders are also available.

The footprint of the machine is approximately 3.7m x 1.2m. Capacity is 150 kg/hour. The machine is made by Bottom Line Process Technologies, Inc and is available from Arrow Scientific.

www.arrowscientific.com.au