How is Carob Processed? Crushing, Separating and Grinding
Carob pods are not used directly in industry as they come from the field. First, it is selected and cleaned, then broken and the kernels are separated from the fleshy part. This single step divides the pod into two separate product branches: broken (kibble), powder and molasses from the fleshy part; carob gum and germ flour are obtained from the kernel.
In this article, we discuss the basic steps of industrial carob processing; We discuss the crushing (kibbling), seed separation, screening, roasting and grinding processes, the equipment used and the points to be considered at each step with their sources.
Logic of Processing: One Pod, Two Product Arms
The easiest way to understand carob processing is to look at the structure of the pod. According to a 2020 study by Antoniou et al. from the Cyprus Agricultural Research Institute, carob fruit consists of approximately 90 percent pulp and 10 percent seeds by weight at full maturity. The kernels are considered the most industrially valuable part of the fruit due to the production of locust bean gum (LBG).
A 2024 review by Martins-Loução et al. states that the first step in evaluating the bean is the process called "de-seeding" or "kibbling", which separates the bean from the flesh. According to the same review, the carob gamut, known as the food additive E410, is obtained by grinding the endosperm of the bean.
The feasibility report of the Western Mediterranean Development Agency (BAKA) dated 2024 also states that the pods are processed to separate the kernel and pulp after breaking and classifies the products according to the sections as follows:
| Episode | Applied process | Major use |
|---|---|---|
| Fleshy part (pulp) | Raw or ground | Animal feed, human food |
| Fleshy part | Extraction and purification | Sugar and molasses |
| Fleshy part (powder) | Washing, drying, roasting and grinding | Instead of cocoa, food ingredient |
| Nucleus – endosperm | Grinding | Carob gamut (E410) |
| Nucleus – embryo | Grinding | germ meal; human and animal nutrition |
| Core – shell | Extraction | Tannin extraction |
This table clearly shows why the processing line is a "separation" process: Each section translates into a different product, and the value of each depends on how cleanly it is separated from the others.
Step 1: Raw Material Acceptance, Selection and Clearance
Processing begins with the evaluation of the pods coming to the facility. Çukurova Development Agency's 2021 Mersin carob processing plant pre-feasibility report defines the two basic equipment used at this stage as follows:
| Selector tape | A belt system in which the necessary selection process is carried out before the fruits enter the washing, and the employees pour the separated product into the intermediate belt by arranging them opposite each other. |
| Washing machine | Unit where fruits are washed and cleaned before they go into drying or chopping. |
The importance of the selection stage is not only to separate the foreign substance. According to the value chain research conducted in Turkey, white and plump fleshy pods are separated as snacks, while dark pods are used in the production of powder, pulp and molasses or for their seeds. In other words, the same batch can be directed to different product branches according to classification. If stones, soil, branch pieces and pest-damaged pods are not separated at this stage, they may both damage the equipment and reduce the quality of the final product in the next crushing and grinding steps.
Step 2: Kibbling
The cleaned pods are sent to the crushing unit. Antoniou et al. state that the separation of the beans from the pods by grinding produces the fleshy part kibble (kibble) as a low-cost by-product.
The main goal of the crushing step is to release the seeds while breaking the fleshy part into pieces. Since the seeds are the most valuable product of the chain, the aim is to do the crushing process without damaging the beans as much as possible. For this reason, it is important that the crushing setting is made in a way that does not break the seeds while breaking the fleshy part into the desired sizes.
The mixture obtained at the end of the crushing process; It consists of meaty pieces of different sizes, released kernels and a fine powder fraction. This mixture needs to be separated in the next step.
Step 3: Separation and Screening
After crushing, the mixture is separated into its components with the help of screens and separators. In the report of Çukurova Development Agency, the following are listed among the equipment included in the carob powder production line: conveyor belt, hammer mill, elevator, trieur, super cleaning machine, gravity separator machine, return elevator, stone separator, hopper, fan system, cyclone jet filter and plansifter (multi-deck screen).
The functions of these equipment can be summarized as follows:
| Trieur and sieves | It classifies the pieces according to their size and shape; it helps to separate the kernels from the fleshy part. |
| Gravity separator | It separates heavy and light parts by taking advantage of the density difference. |
| Stone separator | It separates heavy impurities such as stones that may remain in the mixture after crushing. |
| Cyclone and jet filter | It separates fine powder from the air stream, reducing both product loss and dust spread. |
As a result of separation, two main streams emerge: beans and kibble in different size classes. The sizes used in scientific studies show the logic of this classification; Antoniou et al. defined the medium-sized kibble as 9–13 mm and the powder-sized kibble as 1–4 mm. In the same study, it is stated that powder-sized kibble are an inevitable and low-cost by-product of industrial crushing, and are mostly used as feed or in the production of must and molasses. For the size classes and quality parameters of kibble, you can refer to our Carob Kibble Quality Classes article.
Step 4: Roasting and Grinding
Roasting (optional)
The part of the kibble that will go to powder production can be roasted or ground raw, depending on the targeted product. According to a 2021 study by Grigoriou and Pinakoulaki, carob crumbles are roasted to improve taste, color and aroma, especially in the production of powder used as a cocoa substitute. In traditional roasting, a temperature range of 120–180 °C is applied for 10–60 minutes; then grinding is done and depending on the roasting conditions, light, medium or dark roasted powder is obtained.
The BAKA report also states that in Western countries, carob powder is produced by sorting the pods, breaking them, and then roasting and grinding the chips. The effects of roasting on the color, aroma and usage area of the powder Roasted and Raw Carob Powder Differences We discuss it in detail in our article.
Grinding and sieving
The transformation of kibble into powder is done by grinding and subsequent sieving steps. Grinding on the line defined in the report of Çukurova Development Agency is done with a hammer mill, the ground product is sieved in the plansifter and separated into the desired fineness classes. In the report, it is stated that carob flour is obtained from pitted carob by roasting and grinding.
The BAKA report states that commercial producers use mechanical grinding devices and high-temperature drying ovens to pulverize carob pulp; small-scale domestic producers dry the pods in the sun and grind them with a stone or wooden mortar. The difference between these two methods creates significant differences in the final product in terms of fineness, moisture and batch consistency.
It is also important to determine the fineness according to the area of use. In the report of the Life Dair Foundation, a processing plant representative in Gazipaşa stated that he produces flour in three different fines according to the area of use and grinds the flour to be used in cakes and cookies especially finely. For detailed information about sieve sizes and micronized powder, you can review our article Carob Micronized Powder and Mesh Sizes.
Step 5: Core Processing and Scale Production
The separated beans are either sold as raw beans or sent to gamut production. The report of the Çukurova Development Agency summarizes the gamut production process in the following steps:
- The beans are annealed first.
- After annealing, they are peeled with the help of metal rollers.
- The peeled beans are gradually ground and the endosperm is separated.
- The separated endosperm is ground again, sorted and grouped according to the desired size.
Hulling is one of the most critical steps that determine gum quality. Dakia et al.'s 2008 study compared the composition and physicochemical properties of the gum obtained from whole beans by acid and water barking pre-treatments. In Turkey, Kıvrak (2011) examined the physical and chemical properties of the gum produced from carob kernels by different barking methods in his master's thesis. These studies show that the barking method directly affects the properties of the final product. Barak and Mudgil's 2014 review is one of the main sources that deals with the processing, properties and food applications of carob gum together.
In terms of yield, the BAKA report, based on the literature, states that about one-third of the seed by weight consists of gum and an average of 20 kg of pure dry gum is obtained from approximately 100 kg of seeds. In the same report, it is stated that the gum is produced in different degrees of purity depending on how well the endosperm is separated from the embryo and the seed coat. For details of gum production, you can take a look at our article Carob Gum Production Process: Hulling Methods.
Liquid Products: Extraction Arm
Instead of being ground, some of the kibble is extracted with water and used in the production of molasses, must, and syrup. Antoniou et al. state that the aqueous extraction of carob shards is the basic step in the production of carob juice and molasses.
The report of the Çukurova Development Agency states that pitted carob crumbs are used in the production of molasses; the kibble is usually mixed with water in a ratio of 1/5 to 1/10, the fruit pieces are pre-moistened to accelerate diffusion, and the environment is heated to 80-90 °C. The report states that after extraction, the extract, which contains 10–12 percent soluble dry matter, is thickened to 70 brix.
The importance of extraction conditions has also been demonstrated by studies conducted in Turkey. In Yalım Kaya's (2010) doctoral thesis at Mersin University, it was emphasized that the complete and pure extraction of sugar depends on multiple factors such as fruit particle size, water-fruit ratio, extraction temperature and time. In other words, the particle size determined in the crushing and screening step also affects the yield of the extraction arm. Molasses production What is Carob Molasses and How is it Made? We explain it in detail in our article.
Critical Points Determining Quality in Machining
The points that most affect the final product quality in the carob processing line can be summarized as follows:
| Raw material selection | Ripeness, internal color, pest damage and foreign matter ratio affect all subsequent steps. |
| Crushing adjustment | The undamaged separation of the beans determines both the core value and kibble purity. |
| Separation efficiency | The kernel remaining in the kibble or the fleshy pieces mixed with the kernel current reduce the quality of both products. |
| Roasting control | Temperature and time determine the powder's color, flavor, and usage. |
| Grinding and sieving | Particle size distribution influences the product's behavior in the formulation. |
| Humidity and hygiene | Moisture control in powder products prevents clumping and shelf-life issues. |
| Party registration | Recording each step ensures consistency and traceability across batches. |
Frequently Asked Questions
What is Kibble? Kibble is the fleshy part pieces obtained by breaking the carob bean and separating the seeds. It is also called carob kibble or granule in Turkish.
Is carob powder ground with seeds? Commercial carob powder is defined in sources as the product obtained from deseeded carob. The separation of the beans allows both the evaluation of the beans for gum production and determines the properties of the powder.
Is carob powder always roasted? The powder can be produced raw or roasted to different grades, depending on the intended use. Roasting is common in powders to be used as cocoa substitutes.
How to get carob gum? The beans are annealed, the shells are peeled, the endosperm is separated by progressive grinding, and the endosperm is reground and classified to obtain gum.
What is the most valuable product in machining? Sources describe the kernel as the most industrially valuable part of the pod due to the production of gum. The fleshy part, on the other hand, turns into numerous products such as broken, powdered, molasses and feed.
Carob Türkiye Processed Carob Products
Carob processing is a separation process that transforms a single pod into very different products, and the care of each step is reflected in the quality of the end product. At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernels, and extracts. Carob Kibble (Granular), Carob Flour / Powder and Carob Seed You can review our pages, for your wholesale and export requests. Contact Now You can contact us on our page. For general features of broken products What is Carob Kibble (Granule)? You can also take a look at our article.
Domestic resources
Çukurova Development Agency (under the coordination of the Ministry of Industry and Technology of the Republic of Turkey), "Mersin Province Carob Processing Plant Investment Pre-Feasibility Report", 2021. INVESTMENTSUPPORT.
gov. en/ pdf/ assets/ upload/ Feasibility Studies/ mer... Erbaş, S., "Carob Agriculture and Industry Feasibility Report", Western Mediterranean Development Agency (BAKA), 2024. DEVELOPMENT LIBRARY.
gov. en/ assets/ upload/ files/ Keciboy... Yaşam Dair Foundation, "Non-Wood Forest Products: Carob Value Chain Research (Research Report 2018)", Nature Conservation Center – OGM – UNDP, GEF Mediterranean Forests Integrated Management Project, 2018. files.
acquia. UNDP. org/ public/ migration/ en/ keciboynuzu_hq. Kıvrak, N. E., "Determination of some physical and chemical properties of gum produced from carob seeds using different barking methods", Master's Thesis, Süleyman Demirel University Institute of Natural and Applied Sciences, 2011. I'm hungry.
SDU. edu. en/ handle/ 123456789/ 28782 Yalım Kaya, S., "Production of high purity sugar syrup from carob fruit", PhD Thesis, Mersin University Institute of Natural and Applied Sciences, 2010 (YÖK Thesis No: 283071). Tezara.
org/ theses/ 283071 Foreign sources
Antoniou, C., Kyratzis, A., Rouphael, Y., Stylianou, S., Kyriacou, M. C., "Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material", Foods, 9(10), 1364, 2020. doi.
org/ 10. 3390/ foods9101364 Martins-Loução, M. A., Correia, P. J., Romano, A., "Carob: A Mediterranean Resource for the Future", Plants, 13(9), 1188, 2024. doi.
org/ 10. 3390/ plants13091188 Grigoriou, A. M., Pinakoulaki, E., "Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy", Antioxidants, 10(12), 2025, 2021. doi.
org/ 10. 3390/ antiox10122025 Dakia, P. A., Blecker, C., Robert, C., Wathelet, B., Paquot, M., "Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment", Food Hydrocolloids, 22(5), 807–818, 2008. doi.
org/ 10. 1016/ j. foodhyd. 2007. 03. 007 Barak, S., Mudgil, D., "Locust bean gum: Processing, properties and food applications—A review", International Journal of Biological Macromolecules, 66, 74–80, 2014. doi.
Scientific Resourcesorg/ 10. 1016/ j. ijbiomac. 2014. 02. 017
