Once the chocolate cake was de-agglomerated or ground, the cocoa powder has to be stabilized. If the stabilization does not take place, the cocoa butter in the powder is in an unstable state. This leads to undesirable color changes of the color of cocoa powder during storage . In addition, the cocoa powder can solidify by energy released due to recristallization processes in the storage medias like bags or big bags.
The crystalline stability of the cocoa powder is achieved by the formation of ß5 or ß6 crystals. However, these stable crystal structures can be achieved only when the less stable forms were passed. At each transition from one crystalline structure into the other, energy is released. The amount of released energy differs extremely from one possible crystal structure transition to another. When these energies are released, they need to be withdrawn as efficiently as possible.
This requires a highly efficient energy transfer. The CPSS method uses fluidizing technology. By means of fluidization with conditioned air the released energy can be deprived of the product by the fastest means.
Another decisive factor for the best possible stabilization provides the necessary recristallization time. It is known from scientific studies, that in order to achieve the best possible stabilization, a minimum residence time of 8 minutes is necessary. This time period is reached in CPSS system and can even be individually optimized to the product by adjusting the fluidizing parameters.
CPSS 10: 1000 kg/h cocoa powder
CPSS 20: 2000 kg/h cocoa powder
CPSS 30: 3000 kg/h cocoa powder
CPSS 40: 4000 kg/h cocoa powder