Moisture measuring of Cocoa beans

Chocolate - of course the residual moisture is a significant criterion here as well.

At the pretty beginning of the processing chain the cocoa beans get dried and roasted. The on-line measurement right before and after dryer / roaster has been realized successfully several times with ACO sensors. With those precise measuring result it's possible to control the dryer energy-efficient and the quality of the cocoa intermediate-product can be increased.