Friday, August 29, 2008

Cocoa Powder

Cocoa Powder
Cocoa powder is a valuable flavoring material in baked goods and desserts as well as the basis of hot chocolate drinks. It is produced by finely milling the press-cake after partial removal butter from the roasted nibs by hydraulic pressure. This removes most of the fats but still leaves about 22% in the press-cakes. The flavor is little; affected by this process and in consequence, the cocoa notes are more concentrated in the powder than in the chocolate liquor.

The commercial powder varies in color and flavor, dependent upon the quality of the beans used the degree of roasting and the precise method of processing. A good quality cocoa powder has the following characteristics:

    • PH: 5.6 to 7.1 dependent upon whether or not the cocoa beans were processed with alkali.
    • Fat: about 24% and not less than 22%.
    • Moisture: 3.4% but many be as high as 7%
Cocoa Powder

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