STING

Table-top press to extract cocoa butter in an artisan way.

Created specifically for chocolate craftsmen who want to make their production completely autonomous and avoid having to resort to commercial cocoa butter. Butter extraction is allowed thanks to the heat provided by a band of resistances and by the pressure exerted by a steel screw pump on the nibs, inserted in the special hopper.

After a first warm-up phase the craftsman can insert the nibs and the cocoa butter will come out of the holes placed on the tube. The waste product (which can then be transformed into cocoa powder) will escape from the end of the extraction tube.
Sting will allow you to extract from 35% to 45% of cocoa butter present in your beans according to the chosen origin with an hourly productivity of 1 kg of cocoa butter extracted.

Quick, simple and suitable for all chocolate “crafters” who want to personalize their chocolate even more, without relying in any way on large industries.