Drum Blenders for Cocoa Powder

For consumers, price is not necessarily the most important aspect of their chocolate purchases, but rather the quality of the chocolate. That’s why it is so important to blend cocoa powder with utmost care.

Lindor’s proprietary gentle touch mixing technology is the perfect solution for processing cocoa powder. The gentle mixing motion preserves the integrity of the powder particles, achieving the desired quality consumers expect in the final product.

Without any concessions to the quality, texture and flavor, Lindor drum blenders mix the cocoa powders. And, where required, the beans, with batches of other products as well.

Fixed vanes in a rotating drum carry the beans around, while gravity does the work of mixing the product. Apart from gravity, no other force is exerted on the product in a Lindor drum blender. This is not usually the case with other mixers. Due to the absence of (frictional) heat, the powder particles and beans remain intact, are not deformed, and oils and fats are not forced out.

This unique method also has an important advantage: very low power consumption of less than 1kW for a batch of 500kg. The design also has its advantages. Because of the shape of the vanes, the mixing time is very short, it empties quickly and completely, and is easy to clean.

Disinfecting Cocoa Particles with Steam

A dry steam injection system is often requested for Lindor drum blenders processing cocoa powders. The injection of dry steam happens during the mixing cycle. This process kills bacteria such as salmonella.

No Loss in Cocoa Quality

A very important advantage of Lindor technology is the careful way in which our machine processes the cocoa. The same love that the farmer shows his crops when growing the best quality cocoa beans, Lindor applies to mixing the cocoa. The result is no loss in quality during processing and high quality chocolate for the consumer.