Evaporation in chocolate, cacao and coffee production

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Coffee industry flowsheet


  • Applications
instant coffee production


  • Example flowsheet


Evapoaration in chocolate production, figure1.jpg

Literature: Ullmann's Encyclopedia of Industrial Chemistry, Vol.A7, 1994


Typical parameters of the process


Chocolate-Cacao-Coffee products Temperature [°C] Pressure (bar) Heat ransfer medium Residence Time Details Literature
Instant coffee <60 50-60% concentration of hot extract;then it can be mixed with deluted aroma or cold extract to reach a standartized extract at ca. 40% concentration


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