Whatever fruit is going to be roasted, it needs to be carefully analyzed to make the perfect roast.
The processing of the fruit depends on several factors and the roasting process is the most important, because if the roast is not done correctly the end result will not be as expected.
When roasting cocoa or dried fruits, the roasting should be slower as these fruits are more delicate. The control of the drum speed, the power of the burner and the control of the hot air are very important to obtain the perfect roast.
Download Cocoa & Dried Fruits Flyer!