Class of cocoa powder: medium fat cocoa

Cocoa cake and cocoa butter are separated from the hot chocolate liquor by hydraulic pressing. The cocoa butter flows out leaving the cocoa cake.

The cocoa cake will generally have a fat content ranging from 10 to 24%.

Cocoa is a medium fat coca conforms to the definitions of breakfast cocoa except that it contains less than 22% but more that 10 % cocoa butter.

Approximately 95% of the coca powders on the market today are the medium fat variety.

This type of cocoa powder normally used to flavor milk drinks, candy, baked goods, ice cream, syrups and pharmaceuticals.
Class of cocoa powder: medium fat cocoa

What is breakfast cocoa?

In United States, there are three classes of cocoa:
*Breakfast cocoa. It is a high fat product with not less than 22 percent cocoa butter
*Cocoa, which is never less than 10 percent cocoa butter
*Low-fat cocoa, containing less than 10 percent cocoa butter

Breakfast cocoa is the food prepared by pulverizing the residual material remaining after part of the cocoa butter has been removed from ground cocoa nibs, containing not less than 22% of cocoa butter determined by the method specified.

Breakfast cocoa may be spiced, flavored or seasoned with one of more of the ingredients. For manufacturer of premium ice cream, they may select breakfast cocoas in order to gain the lubricating effect that cocoa butter provides as it melts in the mouth at about 33° C.

This lubricity enhances the perception of richness in ice cream.
What is breakfast cocoa?