Working in partnership with producers and cooperatives and suppliers, PRONIBEX selects high quality of beans (Forasteros) rank 1.

PRONIBEX by its capacity of in-house analysis, guarantees the origin reliability, the quality and homogeneity of products.
Physical analysis
When beans arrive in the factory, they undergo a physical analysis in our laboratories, the purpose is to eliminate those are not corresponding to the grade 1.
Biochemical Analysis
According to the grade 1 requirements, we select beans with an FFA (acidity) under 1,50%.

STAGE 2 – A CUSTOMIZED PROCESS
Processing and manufacturing : NIBS, MASS, CHOCOLATE COUVERTURE (Mass + Sugar)

PRONIBEX fits on his customers’ recipes requirements.

1. BEANS TRAITMENT :
OUR NIBS (or fragment of cotyledons)

We provide NIBS Sterilised or not (green NIBS), according to the demand.


DETAILED PRODUCT DESCRIPTION
Food product semifinished.
There are two types of cocoa NIBS.

Sterilised NIBS : cocoa beans are cleaned and winnowed (Bülher), pre-dried (Micronizer), crushed, peeled (Bauermeister), roasted and sterilised (Barth).

Not sterilised NIBS : cocoa beans are cleaned and winnowed (Bülher), pre-dried (Micronizer), crushed, peeled (Bauermeister).


DETAILED PROCESS OF STERILISED NIBS (roasted and sterilised)
Cleaning and winnowing
The first stage on manufacturing process dealing with raw products involves their cleaning. No mater how carefully the grower prepared the beans, or how good the storage or handling, they contain material (metal, stones, ect.) that need removal. Beans are freed of foreigner materials which they can contain thanks to the BÜLHER, magnetic separator, brushes and air lifts remove practically all of the remaining adulterants leaving only the good beans.


Pre-drying
First, the beans enter a MICRONIZER, that subject the clean beans to infrared radian heat for a short time. Beans are warmed on surface by this infrared radiation to come down bellow 5% of humidity. This time is enough to loosen the shell from the NIBS without affecting the cotyledons. The beans are then dried. Result a better shell separation from NIBS.


Cracking
Beans are crushed in a TARAE BAUERMEISTER, and dried in little pieces, sorted out by shells suction. not sterilised NIBS are obtained. They are sent to the packaging.


Roasting and sterilizing
Roasting operation calls for the unmost skill and artistry. Roasting brings out the favours and set the colour of the liquor and powder. All this form of product is not uniform. Temperature, time and amount of moisture involved in the cocoa roasting process depends only on the origin of the cocoa and on the sort of chocolate or products requirement from the process.

According to requirement, roasting and sterilizing processes are made in a rotative oven BARTH, type TORNADO 3000, between 112 and 118°C (233,6 and 244,4 °F).
Roasting develops the chocolate aroma from the present precursors in NIBS and eliminates micro-organisms in the product.

NIBS are sent to the stock hopper and packaged.


Packaging
PRONIBEX Food grade bags 3 creases double sheet of paper inside + glossy inside. Bags of 25 kg (55,12 lb.).


Marking
Bags are branded in french or english with the name of country of origin.


Storage
DLUO (Shelf Life) : 5 years from manufacturing date.
Storage shielded from the humidity.


Loading
On woods pallets and prepared for shipping in containers



DETAILED PROCESS OF NOT STERILISED NIBS
Cleaning and winnowing
The first stage on manufacturing process dealing with raw products involves their cleaning. No mater how carefully the grower prepared the beans, or how good the storage or handling, they contain material (metal, stones, ect.) that need removal. Beans are freed of foreigner materials which they can contain thanks to the BÜLHER, magnetic separator, brushes and air lifts remove practically all of the remaining adulterants leaving only the good beans.


Pre-drying
First, the beans enter a MICRONIZER, that subject the clean beans to infrared radian heat for a short time. Beans are warmed on surface by this infrared radiation to come down bellow 5% of humidity. This time is enough to loosen the shell from the NIBS without affecting the cotyledons. The beans are then dried. Result a better shell separation from NIBS.


Cracking
Beans are crushed in a TARAE BAUERMEISTER, and dried in little pieces, sorted out by shells suction. not sterilised NIBS are obtained. They are sent to the packaging.


Packaging
PRONIBEX Food grade bags 3 creases double sheet of paper inside + glossy inside. Bags of 25 kg (55,12 lb.).


Marking
Bags are branded in french or english with the name of country of origin.


Storage
DLUO (Shelf Life) : 5 years from manufacturing date.
Storage shielded from the humidity.


Loading
On woods pallets and prepared for shipping in containers

2. CHOCOLATE MANUFACTURING :
OUR COCOA LIQUOR OR MASS

The next stage of production involves the controlled milling of the NIBS into cocoa liquor, the first of the primary cocoa products. As usually over half the nib weight is fat, the effect of the milling action, together with the heat generated by the grinding cause the solid NIB to become liquid, witch will solidify once its temperature drop below its melting point. The milling operation varies according to the type of NIBS presented and the product required.

Grinding
Roasted beans are transformed with a MAP 1000 into cocoa liquid paste called mass or cocoa liquor.


Refining
The mass obtained after grinding in our ball mills WEINER W100, is transformed by pumping in the refining. After few hours of refining in our mills, the particles are reduces to the required finess.


Molding
After tempering, cocoa liquor or mass is transfered to be poured and molded in 30 Kg (66,14 lb.) blocks, refreshed for crystallization in a cold room.


Packaging
By block of 10 Kg to 1 ton (22,05 lb. to 1 ton) for special demands, but the usual packaging is 30 Kg. This packaging is generally chosen to optimize the space in containers and reduce the transport costs.
30 kg/ craft carton with inner polythene liner (Bags of such other material as is typical for their origin).
G. W.: 30.65kg/ craft carton.


Storage
DLUO (Shelf Life) : 24 months in original packaging.
Keep natural cocoa liquor in cool, dry storage and free from foreign odors.


Loading
On woods pallets and prepared for shipping in containers


Marking
Bags are branded in french or english with the name of country of origin.

3. CHOCOLATE MANUFACTURING :
OUR COCOA COUVERTURE (MASS + SUGAR)

Blending
The mass of cocoa is mixed with others raw materials (sugar and cocoa butter) until the obtaining of a homogeneous dough. Technically, molecules present in the manufacturing of chocolate couverture must be separated by heating then reorganized by cooling.


Tempering
Before the shaping, cocoa paste must be brought, exactly, to the temperature for a stable crystallization of cocoa butter. This operation leads to a breakable and tender brilliant chocolate.


Molding
After tempering, chocolate is poured into moulds. Chocolate couverture is packed to be poured and moulded in blocks of 30 Kg (66,04 lb.) refreshed in cold rooms for crystallization.


Packaging
By block of 10 Kg to 1 ton (22,05 lb. to 1 ton) for special demands, but the usual packaging is 30 Kg. This packaging is generally chosen to optimize the space in containers and reduce the transport costs.
30 kg/ craft carton with inner polythene liner (Bags of such other material as is typical for their origin).
G. W.: 30.65kg/ craft carton.


Storage
DLUO (Shelf Life) : 24 months in original packaging.
Keep natural cocoa liquor in cool, dry storage and free from foreign odors.


Loading
On woods pallets and prepared for shipping in containers


Marking
Bags are branded in french or english with the name of country of origin.

STAGE 3 – PRICE TERMS - SHIPPING AND DELIVERY :
The quality guarantee in 100% is a major part of the program “PRONIBEX COMMITMENTS” which develops loyalty of his customers.