One plant, many prod­ucts

How It Works - - TECHNOLOGY -

co­coa but­ter

This fat, some­times known as ‘oil of Theo­broma’, is ex­tracted from the co­coa bean. Dur­ing the pro­cess­ing of co­coa beans these fats ooze from the beans and form the solid but­ter, which is used both in the culi­nary world and the skin care in­dus­try.

ca­cao pow­der

There are two forms of pow­der that can be pro­duced while pro­cess­ing co­coa beans: ca­cao and co­coa. The for­mer is the purest form of pow­der, and it's made by cold-press­ing the raw beans.

co­coa pow­der

Un­like ca­cao pow­der, co­coa pow­der is more pro­cessed. It's heated to higher tem­per­a­tures and is what re­mains when all of the fat (the co­coa but­ter) has been re­moved.

co­coa mass

This is the solid pro­duced from grind­ing the roasted co­coa beans without adding su­gar to form a solid mass. Co­coa mass can be used as an in­gre­di­ent in dif­fer­ent con­fec­tioner­ies.


Adding milk, co­coa but­ter and su­gar to co­coa liquor will create the fi­nal cho­co­late prod­uct.

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