200Mesh Cocoa Powder Grinding Machine

I. Ultra Fine Powder Grinder: 200 Mesh Cocoa Powder Making

In the world of cocoa processing, what happens to the hard coarse cocoa cake after oil extraction? Our SLA series 200mesh cocoa powder grinding machine can transform the hard cocoa cake into 200mesh powder. Such grinding step fully releases its potential value, turning "waste" into treasure, and transforming stone into gold.

II. Challenge and Opportunity: Powerless Common Grinders

After pressing, cocoa cake becomes exceptionally hard with a dense fibrous structure, while residual oils give it a certain toughness.

Traditional Grinding: Only produces coarse powder with a noticeable granular texture, resulting in poor taste and limited applications.

Ordinary Grinding Machines: Prone to overheating, high energy consumption, low output, and difficulty in achieving the required fineness.

Key Fine Grinding Technology: This is precisely where SLA series ultra fine grinding technology shines! Unlike common grinders, such type grinder can grind cocoa cake into 100-200mesh fine powder.

III. Working Performance of SLA Type Cocoa Cake Grinder

Our SLA series fine cocoa grinding machine combines the high-speed impact and airflow classification to one precise device. Such design brings great fine grinding performance. 

Cocoa cake crumbs are fed into the grinding chamber through the feed inlet via a screw. First, they undergo intense crushing and fine grinding due to the interaction of high-speed moving blades and a fixed toothed ring. Then, an air classifier wheel further classifies and screens the cocoa powder. Only the qualified fine powder is then conveyed out of the chamber by a blower. Finally, it is discharged at a specific speed via a cyclone separator. You can watch the cocoa cake grinding video for fine powder making.

Cocoa biscuits typically contain around 10-15% oil, which can easily overheat and stick inside the grinding chamber during the crushing process. Therefore, we usually use a cold air machine in conjunction with the grinding machine. The cold air can quickly lower the temperature of the grinding chamber, preventing sticking and preserving the flavor of the cocoa powder.

IV. Why Choose This Type Cocoa Grinder

Upgrading coarse cocoa cakes to 200-mesh ultra fine cocoa powder results in an immediate and significant leap in value. 

1)Revolutionary Improvement in Texture

Effect: The 200-mesh (approximately 75 microns) fineness delivers an incredibly smooth, gritty feel. Whether used directly in beverages or for baking, the texture rivals that of high-end cocoa powder.

2)Significantly Expanded Applications

Effect: The ultra fine powder offers superior solubility and dispersibility. It's not only a fundamental ingredient in beverages and chocolate but also seamlessly applicable to high end baking for bread, cakes and cookies. Also, the ice cream and dairy products with fine cocoa powder can achieve delicate texture.

IV. Conclusion

We offer several models of 200mesh cocoa powder grinding machine. We can also provide automatic feeding and powder collection systems. Please leave a message if you are interested.