Processing Process Pure Cocoa Powder

To be able to produce products from pure cocoa powder, it is not just a matter of drying cocoa beans, it also has a long process behind. To better understand the process of cocoa powder processing and how it will affect the quality of cocoa powder products, let's learn about the following article with Cocoa Trong Duc. [Nbsp]

Harvesting Stage

During harvesting, the tree is too tall and slender to climb, so workers must equip a knife with a long handle to cut the fruit from the highest branches without scratching. phloem. In the lower branches, people only need a short and fairly large knife. Using a sharp knife, a few sharp cuts could cut the cocoa fruit in half, and then the workers could remove the citrus and remove the pod. Very soon after the addition of cocoa pods, the color of the seeds quickly changed from ivory to dark purple.

Fermentation

Fermentation is the first important process in improving the quality of cocoa beans. Cocoa beans with freshly attached meat are placed in cans or baskets for fermentation for 2-9 days, depending on moisture content.

Bacteria and yeast in the air break down the flesh, creating acetic acid (the main component of vinegar) and then becoming alcohol, with a quantity as large as the amount of wine made from grapes. Their color changes from violet to brown and begins to smell chocolate. The scent increases and the bitterness decreases and the seeds turn dark brown. Cocoa beans are now ready for the next process: drying.

Stage Drying 

The drying of cocoa beans helps to give a stronger flavor by losing the amount of water in it. Cocoa beans are usually put on trays or mats made from bamboo and dried in the sun or dried on low heat, or by hot air blowers in closed rooms. They are continuously inverted to ensure uniform dryness. This process usually takes about 10 to 20 days, and the seeds will then be graded according to different sizes, the larger the larger the size. They are then packed into big bags, labeled the farms and then transferred to chocolate factories around the world.

Particle Roasting 

Roasting enhances both the taste and aroma of cocoa beans, making them darker and drying the beans. Roasting dries cocoa beans and then one can grind and screen them.

The temperature to roast the beans is extremely important, requires strict monitoring because: if roasted too hot will damage the natural flavor and make them become too bitter, and if roasted is not enough will do they do not release all their natural fragrance and bitterness. The temperature during roasting must be calculated to suit each individual grain. Light cocoa beans must be roasted at a lower temperature than large, heavy beans. The beans used to make the finished product are cocoa powder that must be roasted at a lower temperature than the beans that will be used to make chocolate. The time for this stage is usually from half an hour to about 2 hours. And European chocolate makers often roast for longer times and lower temperatures to produce products with better taste.

Grain milling

The grinding and sieving process breaks the grain, removing the shell that is much lighter than the grain. Cocoa beans are then ground into flour (called nibs). The fat contained in them, cocoa butter, melted and cocoa powder were now combined into a dark brown mass called "chocolate liquor" (despite its name, it did not contain alcohol, and in room temperature is dense, not liquid).

Right now, chocolate liquor can be used to make cocoa powder or chocolate. Chocolate liquor is pressed into liquid   and the rest is cooled and pulverized, which is sugar-free cocoa powder.

Trong Duc Cocoa is the distributor of pure cocoa powder with low price but highest quality on the market today. If you need to use cocoa powder, please call to the hotline to order our staff for the fastest staff consultation.