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Post by foodofthegods on Dec 18, 2006 17:14:00 GMT -5
I have decided to try and build a hand cocoa butter press like the Granada Chocolate one. I have talked to a machinist about the problems inherent. If we can get a good seal around the piston it should not be impossible.
The problem is what size screen we need ( to separate the butter from the cocao) and where to find that screen.
I e-mailed the granada chocolate guys but no reply. However the pictures on their website give a good idea.
Any one out there have any ideas on this?
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Post by Brad on Dec 18, 2006 22:39:33 GMT -5
I too have asked the guy at Granada. He was politely evasive.
That being said, I would certainly be interested in what you find out. It would be nice to make chocolate with the same cocoa butter as the beans used. RIght now I use deodorized, only because I don't want anything to influence the flavour the beans bring to the table.
Brad.
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Post by foodofthegods on Dec 21, 2006 18:12:39 GMT -5
I have been reading up on seed presses and it seems that the cake (cocoa) that forms at the screen is part of the filter. The screen size may not be that critical. The whole thing should only be a few hundred bucks ( he said , naively). I will update when fhere is progress. Early next year I hope.
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Post by trinitarioonly on Jan 12, 2007 12:38:23 GMT -5
I am in the process of building a similar press . I got detailed information including plans and directions.
Can't seem to find the adress. But will look for it and post it.
I think a number of fine holes drilled in the cannister causes the fat to flow out of the cake into an ordinary coffe filter set below.
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Post by trinitarioonly on Jan 12, 2007 12:54:19 GMT -5
Found It ! At journeytoforever.com .
Hope this helpful.
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Post by Alan on Jan 14, 2007 21:12:55 GMT -5
Could you please give the full URL? The website you noted doesn't seem to be functional.
Thanks!
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Post by trinitarioonly on Jan 15, 2007 8:03:50 GMT -5
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Post by Alan on Jan 15, 2007 18:12:17 GMT -5
Thanks for that!
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Post by foodofthegods on Jan 16, 2007 13:16:12 GMT -5
The Rodel oil press looks like a fantastic and simple design. I love those organic gardening guys.
The one I am building (having built by a local machinist) works much more like the one Granada chocolate has . It looks somewhat different as we are using less metal. Instead of a piece of steel pipe and hand made piston we are using a cast iron sleeve of the type used to rebuild large deisel engines. Also our piston is to be adapted from a deisel piston with rings for seal. This makes it much cheaper as no actual machining has to be done, except for drilling the hole in the steel plate.
So, anyone know the particle size I have to filter? I have been trying to buy stainless steel mesh, but I don't know what size. One thing I could go by at least to start testing is particle size.
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Post by Alan on Jan 16, 2007 18:47:11 GMT -5
I haven't gotten as far as you in terms of planning for a press, and have only been thinking about what types of materials to use, so these thoughts are just off the top of my head: In terms of particle sizes, it depends on your refining process. You'll have a spread either way, and some particles will be quite small, with other particles being much larger. Many fine chocolate bar companies will shoot for 15 to 30 microns (though there will still be some smaller particles and some larger, even many). On the lower side overall are companies like Domori, and on the higher, though still acceptable by far, are companies like Amedei. However, these companies are refining beyond what a Champion does, and most liquor used for cocoa butter pressing is also refined more than what the Champion does (just look at the fineness of the cocoa powder that is a result of the pressing process). I guess the question you need to answer is how much do you plan on refining your cacao before pressing it? Either way, if I were in your position, I'd get a few sizes of mesh to test out. I'd try mesh from 10 microns to 100 microns in 10 or 15 micron increments. Since I don't have any experience building such a machine, I really don't know what will work best. I can think of reasons why larger or smaller might work better, depending upon how the liqour reacts under pressure, with the particles' propensities to "clump" or not, as the case may be, but since I don't have the experience, I can't give you an accurate answer. Here is a company that sells stainless mesh that might work for you, and they go all the way down to 5 micron mesh or lower: www.twpinc.com/twp/jsp/product.jsp?type=13&page=buy&blackboardId=2&units=Metric&itemId=2I have purchased items from them before, and the transaction was smoothly, but you might be able to find a better deal elsewhere. Good luck! |
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Post by foodofthegods on Jan 19, 2007 12:51:22 GMT -5
I'd like to thank everyone who answered me, here or elsewhere. I have the initial design worked out with the machinist. Of course we are guessing about some details that may turn out to be critical. I will not be surprised if we to have to make changes.
As far as the stainless steel screen, I will have to experiment. I think I will find a fairly large hole screen and a cotton filter is going to work better than trying to screen out everything but butter. There may be an additional wicking effect from the cotton. The cocoa butter press was invented in 1838. No way did they have 10 micron stainless steel filters.
How about temperature? I know the chocolate liquor is heated before and during pressing. Any guesses on temperature?
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Post by Alan on Jan 19, 2007 13:53:09 GMT -5
I'd like to thank everyone who answered me, here or elsewhere. I have the initial design worked out with the machinist. Of course we are guessing about some details that may turn out to be critical. I will not be surprised if we to have to make changes. As far as the stainless steel screen, I will have to experiment. I think I will find a fairly large hole screen and a cotton filter is going to work better than trying to screen out everything but butter. There may be an additional wicking effect from the cotton. The cocoa butter press was invented in 1838. No way did they have 10 micron stainless steel filters. How about temperature? I know the chocolate liquor is heated before and during pressing. Any guesses on temperature? You might not need to go down to 10 microns, and perhaps not anywhere close, and surely, as you note, the original presses wouldn't have used stainless steel mesh of that small size, but that doesn't mean that a smaller mesh than what they originally used won't work better. I'm not saying it will for sure, but I wouldn't rule out trying some of the smaller mesh sizes just to see how they work. Worst case scenario is they don't work well and you are out a few bucks (well maybe $20-$25 USD per type). You might find that a whole range of mesh will work, but that some work better than others. At any rate, if you are on a budget then that might change things. As far as heating goes, I'd try to get the temp up above 150 F and all the way up to 180 F or so. These temperatures will be easy enough to reach with a burner, like what Grenada seems to use, will keep the liquor as flowing as possible, and won't be so high that the cake will be scorched. You can probably go a bit higher than that, but if you are planning on using or selling the powder from the resultant cake, then I'd be a little cautious at 200 F and above, since I gather the pressing process for one batch of liquor using a machine like Grenada's can take quite some time, and if temperatures are too high, the liquor/cake will start to roast. Those are just thoughts off the top of my head. They may be on target or not. |
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Post by foodofthegods on Mar 11, 2007 11:55:28 GMT -5
I made cocoa butter , sort of.
I got the press last month but had nowhere available to set it up. Yesterday I made a trial run. It worked. I need to make some modifications before I make more. The butter came out like superthin chocolate. There were still some solids in it. I can't say for certain but I guess it it at least 90% butter, probably more.
The cocoa cake was also very impressive. I got seemingly dry cocoa on the side with the burner. The other side it was a little mushy. The press was to have two burners but the hardware store where I got the burners only had one left. With that replaced I think I will get really nice cocoa.
I will work on the filter. First batch, I used an 18 gauge stainless steel mesh with one layer of cotton pillowcase material. I will try finer mesh and more layers of cotton also. I think I may put one layer of coffee filter in there.
The next trials will have to wait until I get some of the mods done.
Basically, the design for the press is taken from the Granada Chocolate website. Instead of a steel pipe for the chamber and a hand machined piston, I used a hydrolic chamber and piston off the shelf of the tractor supply place.
My estimate of a few hundred dollars was overly optimistic. Because I want to produce 50-100 pounds a week I made it bigger and stronger than a home unit would have to be. Perhaps a home unit could be made from this design for $400-500. Mine cost about $1000 but I live in a third world country and materials are expensive.
It is kind of messy. There is some leakage around the seals but it basically is really fun making butter and cocoa from your own beans. I will soon have organic cocoa powder for sale. The butter will go to make chocolate.
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Post by Brad on Mar 11, 2007 19:35:35 GMT -5
Pictures! More Details! Share!
PLEASE PLEASE PLEASE!!!
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Post by foodofthegods on Mar 12, 2007 16:38:22 GMT -5
I will be happy to send pictures but I don't know if there is a way with the forum. If you want to PM me with your address I will snap a few shots and send them.
The main idea is just to get the stuff hot and under pressure and give it a way out through a filter. I was just testing for leaks and made some pretty good stuff. I want to make a couple changes in the set up but should be able to make a few batches next week end. I will take some pictures then also.
I like showing it off, just tell me what details you are interested in.
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