We offer our precious clients high quality spray dried coffee powder. our offered product is processed using a specific selection of robusta and arabica coffee beans, which are blended in varying proportions to attain long lasting aroma and rich taste. drying process is carried out under low temperature conditions to retain and maximize the aroma.
instant solubility rich aroma excellent taste
in the spray-dried process, the feed to the spray dryer is a mixture of concentrated aroma and hydrolysed fractions, with the preserved aroma components added. in order to maximize aroma retention, drying of the extract takes place under conditions that maintain low powder temperatures. different types of spray dryers can be used for drying of coffee. bulk density and colour control is possible by means of in-line gas mixers. inert gas is injected into the feed system just prior to the nozzle atomizer used in the spray drying system.
in the spray-dried process, the water is allowed to evaporate, forming a concentrate. the concentrated coffee is sprayed from a high tower in a large hot-air chamber. as the droplets fall, the remaining water evaporates. dry crystals of coffee fall to the bottom of the chamber which in turn is collected in storage bins. the high temperatures involved in this method tends to affect the oils of the coffee, which leads to loosing of more flavour when compared to freeze dried coffee.
ccl products has the capacity to offer coffee in jars, cans, sachets / pouches and bag-in- box, of varied sizes, shapes, styles and materials.
ccl products has the capacity to offer the following types of spray dried powder:
100% pure coffee decaffeinated coffee flavoured coffee organic coffee fairtrade coffee rainforest coffee dual certified coffee triple certified coffee chicory-coffee mix
appearance: spray dried coffee powder bulk density (free flow density): 240 – 280 g/l fluidity: 40 – 45 ml moisture: < 4.0 % colour factor (on agtron model e -20): 75 - 85 ph: 4.70 – 5.10 sediment: b2 grade particle size distribution (%) below astm – 100: 20.0 % maximum
hot water: readily soluble within 30 seconds with moderate stirring cold water: readily soluble within 3 minutes with moderate stirring
caffeine (on dry basis): 2.8 % minimum ash: 12.0 % maximum
yeast & mould: < 100 cfu/g total plate count: < 3000 cfu/g salmonella: absent in 25/g coliform: negative
taste: standard coffee taste & flavour with no major deviation and / or off flavours