Broma process
The broma process is a process for the separation of cocoa mass in cocoa butter and cocoa solids by means of extraction . It is named after the second part of the name of the substance theobromine , which is the most important ingredient in cocoa.
history
In 1865, a worker at Domingo Ghirardelli's chocolate factory left a sack of cocoa mass in a heated room. After a while, you noticed that the cocoa butter had run out and that the remainder could be easily processed into cocoa powder. This process is mainly used today in the USA . All Ghirardelli products today are based on it.
Characteristics
This process competes with the hydraulic method according to van Houten . In comparison, the chocolate remains more flavorful here, which is mainly due to the lack of alkaline substances, as in that of van Houtens.
By adding a pressing process, the speed could be improved significantly, as it was seen that the fat content was reduced even more by pressing. The water solubility increases again due to the lower fat content.
The products produced are processed into chocolate, baked goods or ice cream.
Web links
- Manufacture of cocoa and chocolate (brief overview). 2013, accessed on January 29, 2020 .
- Production of cocoa and chocolate (detailed overview). Retrieved January 29, 2020 .
Individual evidence
- ↑ a b c T. Beckett, Stephen (2000). Royal Society of Chemistry. ed. The science of chocolate. Pp. 167-169. ISBN 0-85404-600-3 .
- ^ History of the Ghirardelli company. Retrieved January 29, 2020 .