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	The Roasting Process -Precision Technology
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THE ROASTING PROCESS

Manufactured by KLC Farms Sauk Centre, MN Roasting Quality Beans for Dairy, Beef, Hogs & Poultry Since 1988 (320) 352-3326 or 1-877-738-2326  Email: KLC Farms

KLC Farms Roasting Process "The Key to Quality and Consistency" Roasting consists of an intense dry heating of soybeans then placing the beans in a chamber for a specific time for steeping and then cooling. These processes must be done with accuracy and consistency. The roasting equipment chosen by KLC Farms was the CalorMatic™ heat processor. The CalorMatic™ is the most revolutionary design of heat processing technology available today. The CalorMatic™ employs three separate concepts to achieve a proper roast. These three concepts must work together to obtain the ultimate final products. The first concept is flow of volume. At the product entry point of the Calormatic™, the flow is regulated by the Rotary Feed Inlet which controls the depth of the product in the processor. The second and most critical concept is temperature. The heat source must be controlled and monitored precisely. Without direct flame contact to the soybeans, the heated air passes through the fully perforated bed of the roasting chamber. The soybeans are gently floated and turned in a liquid-like bath of hot air, while positively and continuously moving within the roaster. The fluidized bed of product gently and evenly roasts to a consistent finish. There are no over-cooked or under-cooked results when the accurate temperature control system is employed. The high-velocity air stream creates gentle turbulence in the product, and simultaneously removes light, foreign material and dust that is directed to the cyclones. The third concept is retention. This is the actual time the product is in the roasting chamber. Inside the roasting chamber, the product is carried along a perforated floor with a drag chain with large paddles. The speed of the chain is controlled in conjunction with the heat and flow volume. This enables the product to absorb more of the heat before exiting the roaster. After the roasting process has been completed the beans immediately enter our unique steeping chamber. In the steeping chamber heat is retained for an additional 35-40 minutes. This ensures that heat has penetrated to the center of the bean and that the bean has achieved a proper roast.