Cocoa Processing
AI for Precision Roasting. Consistent Liquor. Higher Yield.
Achieve more stable liquor quality, higher yields, and greater profitability with intelligent control of roasting, grinding, and liquor conditioning.
TiA® Cocoa Optimization
Final Quality Variability
3.5%
With TiA® AI
2.8 – 3.0%
AI Prescription:
Stabilize roasting temperature to reduce yield variability.
Fine-tune conching speed/duration to ensure consistent viscosity and flavor.
Optimize alkalization dosing to maintain target pH.
Variation Reduction
15 – 20% reduction in std deviation
Estimated Savings
€500K Annually
Cocoa Processing Challenges
Critical quality issues affecting premium chocolate production
Fat % Variation
Inconsistent cocoa butter content affecting product quality
Current Impact
±4% deviation from target
Roasting Inconsistency
Temperature and time variations impacting flavor development
Current Impact
25% flavor profile variation
Particle Size Control
Grinding process variability affecting texture and mouthfeel
Current Impact
30% size distribution spread
How TiA® Perfects Cocoa Processing
Precision AI for consistent flavor and quality
AI Prescriptions for Optimal Roasting
Dynamic temperature and time control that adapts to bean moisture content and origin for perfect flavor development.
• Real-time moisture monitoring and adjustment
• Origin-specific roasting profiles
• Predictive flavor development curves
Real-time Fat % Consistency
Continuous monitoring and adjustment of cocoa butter content during pressing and processing.
• Automated pressing pressure optimization
• Temperature-controlled fat extraction
• Real-time quality feedback loops
Golden Runs® for Best Yields
Replicate your highest-quality production runs with automated parameter replication across all batches.
• Particle size distribution optimization
• Conching time and speed control
• Texture consistency guarantees
Success Story
Cocoa Value Chain Manufacturer Transformation
The Challenge
A cocoa processing company struggled with inconsistent liquor quality due to variations in moisture percentage, color (LCH) value, pH, alkalization, roasting profiles, and particle size—resulting in low in-spec rates, €1.2M in annual rework costs, and compromised product consistency.
TiA® Solution
Implemented across roasting, grinding, and conching processes with real-time fat monitoring, particle size analysis, and flavor profiling using advanced sensors.
€1.2M
Annual Savings
30%
Rework Reduction
47.75%
Higher In-Spec Rates
+25%
Stable LCH & pH Control
“TiA® helped us transform cocoa liquor production from reactive correction to proactive control. We now achieve consistent quality and higher in-spec rates, strengthening customer trust and brand reputation”
— Plant Manager, Cocoa Value Chain Manufacturer
How Tia Can Improve Your Processing Challenges
