The roasting of cocoa beans in the ball roaster UBRS stands for optimal development of cocoa flavor.
By using a ball as the roasting area, the beans are mixed very intensively and they experience a very uniform flow of hot air. Thus, nor over-or under roasting effects will happen to the beans.
The batch operation in contrast to a continuous roasting process offers all possibilitiesto cocoa beans to undergo the thermal conditions that are necessary for the best flavor formation.
The advanced machine control realizes the roasting process on the basis of time-temperature profiles. Thus, a reproducibility of the roasting process for each batch is guaranteed.
The use of a modulating burner to create hot-air for the roasting system provides the possibility to realize individual time-temperature curves. Also holding times at constant temperature conditions can be used during the roasting process to intensify the flavor. Thus, aroma precursors are formed by the Amadori reaction. Afterwards the final roasting aromas are generated by the Maillard reaction.
The team of FOOD MASTERS FREIBERG GmbH brings the idea of roasting the cocoa beans back to life. In previous years, our team members were involved in the construction of the legendary SIROCCO ball roaster. This fact stands for a roasting technology that has been recognized as the highest quality for decades. Through the combination of advanced control and process technology, the best varieties of cocoa in the world will be roasted to the highest quality.
UBRS 250: 250 kg/batch cocoa beans
UBRS 500: 500 kg/batch cocoa beans