The STING cocoa butter extractor sits conveniently on any countertop and is the ideal piece of bean-to-bar equipment for craft chocolate makers who wishes to maintain full control over their chocolate recipes. Using nibs from non-conforming cacao beans that otherwise would have gone to waste, artisans can produce cocoa butter from the same origin of beans and avoid using commercial cocoa butter sources.
The Sting is a unique design that generates heat provided by a band of resistances and pressure exerted on the nibs by a steel screw pump to extract 35%-45% of cocoa butter from the nibs, depending upon your beans and their origin, and can extract ~1 kg of cocoa butter per hour.
COCOA BUTTER EXTRACTOR:
- Convenient table top machine
- Uses nibs from non-conforming beans
- Eliminates the need to purchase commercial cocoa butter
- Dimensions: 580 H x 725 W x 280
The STING cocoa butter extractor is quick, and suitable for all artisan chocolate makers who wish to personalize their chocolate even more without relying on large industries. Cocoa butter is extracted through a tube and the remaining waste product can then be transformed into cocoa powder, as desired.
Contact us at TCF Sales: 512-201-4443 to learn more about the Sting cocoa press and other FBM bean to bar chocolate processing equipment for the artisan craft chocolate maker. Also, if interested, please ask us about our onsite bean to bar training school.