METHOD FOR PRODUCING CACAO BUTTER Russian patent published in 1995 - IPC

FIELD: oil-and- fat industry. SUBSTANCE: method involves roasting, crushing of cacao beans, separating cacao bean husks from nibs, grinding the nibs to the stage of ground cacao followed by pressing wherein the ground cacao is delivered before pressing into a circular gap between two metal surfaces, said gap narrowing along the movement of the product from 60 to 20 microns. The circular gap is trapezoidal in cross section. One of the metal surfaces is stationary while the other one rotates at a speed of 15-20 c^-1. The time of processing is 40-80 s. EFFECT: higher efficiency.