In early 2018, we installed a second processing line utilizing nib-roasting technology which has seen an increase in Crown of Holland’s capacity by 150%. With this expansion, we now offer a wider range of cocoa powders with diversity of color, flavor and fat content..During the nib roasting process, beans are first cleaned and broken into nibs before being transported to the sterilizer or, if the cocoa powder is to be alkalized, to the alkalizer. The next step is roasting, where rich color and flavor is developed at different stages. Next, nibs are ground into a liquor and pressed into cake with the remaining fat content between 10–12% or 20–22%. Finally, the cake is pressed into natural or deodorized cocoa butter, and natural or alkalized cocoa powders with low or high-fat content.