Direct Cocoa Butter Extraction from Nibs – Cut Costs, Save Time
Table of Contents
Introduction
Most chocolate processors are familiar with the traditional method of extracting cocoa butter: grinding nibs into a paste (cocoa liquor), then pressing that paste. But what if you could skip a step entirely?
With the presses we offer, you can extract high-quality cocoa butter directly from roasted nibs, eliminating the need to refine them into liquor. This not only simplifies your workflow—it reduces equipment costs, energy use, and production time.
Traditional Cocoa Butter Extraction: A Multi-Step Process
The conventional method requires nibs to be refined into a smooth cocoa liquor using melangers or ball mills. That liquor is then pressed to separate the butter from the solids. While effective, this workflow demands:
Multiple machines (grinder, refiner, press)
Longer processing times
Higher energy consumption
More maintenance and cleaning
This increases operational complexity and slows down production—especially for small and medium-scale producers.
The Efficient Alternative: Extracting Butter Directly from Nibs
The presses we offer allow you to bypass the refining stage entirely. Instead of turning nibs into liquor, you can load roasted, lightly crushed nibs directly into the press.
How It Works:
These screw presses apply gradual compression and controlled heat to the nibs, releasing the natural cocoa butter while compacting the remaining solids into dry, defatted cocoa pellets.
This process is:
- Straightforward
- Energy-efficient
- Less labor-intensive
- Ideal for continuous production
Why It Matters: Key Benefits
| Factor | Traditional Method | Screw Press (Direct from Nibs) |
|---|---|---|
| Equipment Needed | Grinder + Refiner + Press | Just the screw press |
| Energy Consumption | High | Moderate to low |
| Processing Time | Long | Significantly shorter |
| Labor & Maintenance | Complex setup | Simple operation |
| Footprint | Large | Compact and scalable |
| ROI | Slower due to multiple machines | Faster due to lower investment |
Who Is This For?
This method is especially valuable for:
Bean-to-bar chocolate makers looking to streamline production
Small cacao processors seeking a compact, cost-effective setup
Cacao cooperatives aiming to export added-value products like butter
Innovation centers & labs experimenting with small batches
Expected Yield from Nibs
With high-quality, well-fermented and roasted cacao, these presses can deliver a cocoa butter yield of up to 44%. Yields vary depending on the bean origin and fat content but remain consistent and high with proper pre-processing.
Cleaner Process, Leaner Workflow
By removing unnecessary stages, you:
Save on CAPEX (equipment investment) and OPEX (operational costs)
Reduce downtime and machine cleaning
Make the production space more organized and efficient
This is especially useful for operations with limited space or labor—like rural cooperatives or small-scale producers.
Vulcanotec Models for Cocoa Butter Extraction
Model CPV 10
Capacity: 7–10 kg/hour
Motor Power: 1500 W
Ideal for: Artisanal or lab-scale production
Model CPV 15
Capacity: 12–18 kg/hour
Motor Power: 2200 W
Ideal for: Small factories in growth stage
Model CPV 25
Capacity: 25 kg/hour
Motor Power: 3000 W
Ideal for: Semi-industrial or industrial producers
All models include optional heating, are built from food-grade stainless steel, and are designed for easy cleaning and long-term durability.