The coarse cacao grinder is a specialized machine in the Bean to Bar chocolate production process, playing a key role in the raw material pre-treatment stage. As the third step in the workflow, it is designed to grind cacao nibs into a thick paste with particle sizes of approximately 200–250 microns, creating an ideal base before moving on to the fine grinding (micronization) stage.

Outstanding Raw Material Processing Performance

After shell removal, cacao nibs are fed into the hopper, where robust stainless steel grinding gears coarsely grind them into a uniform paste. This consistency ensures optimal results for the next stages of processing.

The machine not only delivers stable performance and consistent output quality but also saves time and labor compared to manual or semi-automated alternatives.

Versatile – Not Just for Cacao

While primarily designed for cacao nibs, the machine is also well-suited for grinding various oil-rich dry nuts such as almonds, cashews, and walnuts. This makes it a valuable alternative to traditional vertical cutters, especially for small to medium-scale production models.

Key Features:

• Specifically designed for coarse grinding cacao nibs to 200–250 microns

• Durable stainless steel grinding gears, food-safe and long-lasting

• User-friendly design for easy operation and quick cleaning

• Versatile application across various types of oily nuts

• Ideal for Bean to Bar workshops and artisanal nut processors

The GRINDER PLUS Coarse Cacao Grinder is the perfect choice to help you elevate the quality of your input materials, streamline your process, and aim for premium-grade artisanal chocolate production.