CONTINUOUS PROCESSES


Inline refractometers are being used at various points in the confectionery process to provide continuous measurements of Total Solids (TS) or dissolved solids (Brix) concentration.


T


he adoption of In-line Refractive Index (RI) monitoring solutions with automatic feedback control and alarms when measurements


approach warning levels, are enabling operators working on confectionery process lines to ensure products remain consistent and to ensure that production complies with any relevant regulations and product specifications.


Going Dutch Dutched cocoa powder, which is made from


76 • KENNEDY’S CONFECTION • APRIL 2026


cacao beans that have been washed with an alkaline solution to neutralise their acidity, can be used to produce a variety of cocoa powders for different applications.


The qualities of


Dutched cocoa powder can be affected by the type and concentration of the alkali used to wash the beans. The use of process refractometers can be used to ensure that the process operates within tightly defined concentration limits or specifications. The Dutching process itself takes place in a closed jacketed vessel at temperatures


of about 120°C. The total cooking time depends on many factors, including the alkali concentration, the cacao material being treated, and the temperature employed, but it usually takes between 10 and 30 hours. As part of this process a Vaisala inline sanitary refractometer can be installed directly in the alkali preparation tank to measure the concentration in real-time as the aqueous alkali solution is prepared. It can can also be installed into a recirculating line, or directly in the vessel.


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