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Natural 10-12% cocoa powder is named “cocoa solids” which is an unsweetened chocolate product obtained by extracting the cocoa butter from cocoa beans. This method produces a slightly bitter powder that is high in fiber, antioxidants, and other minerals.
A cocoa cleaning and stone removal technology is used in the early stage of production is to ensure food safety. The second stage, roasting cocoa, is dictated by temperature and roasting duration in order to decrease moisture while determining the chocolate taste and aroma. Roasted cocoa beans become cocoa nibs after being peeled and crushed. The crushing process is used to produce cocoa mass and cocoa liquor. The second phase is the synthesis of cocoa butter. Pressing, filtration, and chilling are used to obtain the cocoa butter solid, which is high in organic oil. The next step is to make cocoa powder from cocoa butter. The remaining pieces are roughly pulverized into powder. Fine pulverization is the final phase in creating more fine cocoa powder and increasing the quality. |
| Additional Information | In general, the dark brown colour of cocoa powder is derived from the direct processing of cocoa beans. The compound found naturally in cocoa beans brings many health benefits, including the ability to improve cardiac function. Methylxanthines, a type of alkaloid, are responsible for lowering the risk of certain health issues such as neurodegenerative disorders. Furthermore, theobromine, found in cocoa, is thought to be a vascular widener and diuretic. |
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