WETO Joins the Polish Federation of Food Industry (PFPŻ) We are pleased to announce that WETO Sp. z o.o. has joined the Polish Federation of Food Industry (PFPŻ) as a supporting member. This marks an important milestone...
WETO Cocoa Belt Schools WETO Cocoa Belt Schools initiative with BringKids2School s We are pleased to announce the launch of Cocoa Belt Schools , a WETO initiative created in partnership with BringKids2Schools . The initiati...
Cocoa Transport and Logistics – How Raw Material Travels from Plantations to Processing Plants Cocoa is one of the most important raw materials used in the global food industry. Before cocoa beans reach processing facilities and are transformed into cocoa liquor, cocoa butter, powder, or chocol...
Hidden Costs in Cocoa Processing When cocoa processors look for opportunities to reduce operating costs, energy consumption is often the first area that comes to mind. While improving energy efficienc...
Cocoa Bean Sieving Why Shell Separation Matters in Cocoa Processing After harvesting and fermentation, cocoa beans go through several important processing stages: drying, roasting and cracking. One of the key steps that follows is sieving and separation of the shell f...
Products We are pleased to introduce our new Products section, now available for registered users on our website. This new space has been designed to make it e...
Cocoa Growing Regions Characteristics and Production Conditions Cocoa is a raw material of global importance. However, cocoa trees can grow only in specific geographic and climatic conditions. These requirements limit cocoa cultivation to a relatively narrow belt ...
WELCOME TO WETO We’re glad you’re here. At WETO, we believe that good engineering is not only about machines and process performance - it’s also about clear,...
Cocoa Roasting – Process Engineering, Technologies and Impact on Product Quality Cocoa roasting is one of the most critical stages in cocoa and chocolate processing. From a process engineering perspective, roasting directly determines flavor development, microbiological safety, gr...