Cocoa butter filtration


Cocoa powder is used for chocolate milk or as a topping on hot drinks. Cocoa powder is also the ingredient that makes the difference between brown and white chocolate!

Cocoa butter is used for the production of chocolate as well. Cocoa butter melts around 36°C (97°F) and gives chocolate the smoothness and the characteristic that it melts in your mouth.

Cocoa butter is also used in cosmetics. Especially in ointments and lip balm.

cocoa butter filtration

Cocoa butter filtration, why is it needed?

Cocoa butter still contains varying amounts of solids.

  • Crude cocoa butter typically still contains 0,2 – 0,5% cocoa powder
  • Our unique Cricketfilter® technology can take out all the powder
  • Powder (slurry) from Cricketfilter® is sent back to the presses
  • Clean butter is cooled and packed in solid blocks

The basic filtration cycles in cocoa butter filtration are:

  1. Thickening filtration of cacao butter
  2. Filling
  3. Recirculation
  4. Filtration
  5. Backwashing
  6. Sedimentation
  7. Partial emptying
  8. Slurry discharge

Cocoa butter has to be clear to meet the quality requirements.

Cocoa butter filtration was one of the first Cricketfilter® applications in 1988. The Cricketfilter® is a pressure filter with a large specific filtration area due to the shape of the filter elements. The Cricketfilter® is unique because of its patented filter elements, which allow discharge of the filter cake by back pulsing.

The Cricketfilter® for cocoa butter filtration

The Cricketfilter® is used for clarification of cacao butter, directly after the cocoa press. The Cricketfilter® is a proven filter system in this industry and successfully in use at many major cacao producers.

Clarification of cacao butter is thickening filtration. The Cricketfilter® is fed by a top feed. At the end of the filtration cycle, the filter cake is back pulsed and sediments into the filter cone. The cylindrical part of the filter is emptied via the partial drain. Thereafter the cake slurry is drained through the bottom valve. The cake slurry is sent back to the feed tank before the cacao press, avoiding any product loss.

Cricketfilter® characteristics

  • Closed pressure vessel
  • Filter elements with cloth
  • Elements shaped like a Cricket bat
  • Both direct and cake filtration possible
  • Layer of solids is pulsed of the elements by gas

Specially designed for cocoa butter filtration

  • Solids are discharged in a filled filter tank
  • Slurry is collected in the cone, by sedimentation (thickening)
  • Top part of the filter is emptied through side opening
  • Slurry is discharged separately and sent back to the presses
  • Bag filter installed for safety filtration

Challenges in cocoa butter filtration:

Challenges in cocoa butter filtration:

  • Too much solids
  • Too little solids
  • Too short filtration time
  • Uncontrolled pump speed
  • Moisture

Our Cricketfilter® is well suited for filtration of cacao butter

In existing factories the Cricketfilter® mostly has replaced filter presses because:

  • No precoat allowed and needed
  • Direct filtration over filter cloth

The advantages of the Cricketfilter® over a filter press:

  • Fully closed filtration system
  • No personnel needed for permanent monitoring and discharge
  • Fully automated discharge instead of long cleaning times
  • No filter aid needed and no product lost
  • Cricketfilter® vs. separator: Further treatment needed after separator

What do we offer?

• Cricketfilter® units specifically designed for cocoa butter filtration
• Bag filter housings (with heating jackets)
• Process Engineering Packages (PEP)
• Complete skid mounted solutions
• Commissioning
• Support for existing installations
• Dedicated aftersales, service and a steady supply of spare parts

Talk to an expert!

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