Characteristic for cacao press cakes is that they are sticky and abrasive and have a high fat content. In spite of these difficult properties, the cacao needs to be ground extremely finely if it is to communicate the exquisite taste of chocolate and high-quality pralines to our taste buds.

End-product fineness values of d50 = 10 µm and d90 = 75 µm are achieved with ease for low-fat and high-fat cacao press cakes. The throughput depends on the size of the mill, and is between 250 kg and 5.5 t per hour. A cacao powder fineness on this scale is considered absolutely top class in the market.

Throughput reference values:

System concept

	1 - Air conditioning
	2 - Heat exchanger
	3 - Explosion barrier valve
	4 - Control cabinet
	5 - Feed unit
	6 - Metal separator
	7 - Mikro ACM classifier mill
	8 - Filter
	9 - Stabiliser/crystalliser
	10 - Packing unit
	11 - Rotary valve