Cocoa powder composition

Cocoa powder is a valuable product of the food industry. It is widely used in the manufacture of confectionery products, ice cream, and also for the manufacture of cocoa.

It is produced by grinding the cake in powdered state, which remains after uprasowania oil from it.

Unlike other drinks, for example coffee or tea, cocoa

powder actually does not dissolve in water and contain very few extractives. It is when mixed with water forms a slurry (suspension of rigid particles in milk or water). The quality of the suspension is evaluated for its stability that the particle size of the cocoa depends and is in a suspended state. The resistance of the suspension is increased if it is made from grated cocoa or nibs, which have been previously subjected to a special alkaline treatment (the so-called alkalinity). Formed during such processing of different substances and especially salts of fatty acids increases the stability of the suspension, hindering the settling of cocoa particles. He goes bright brown color, pleasant taste and smell. The treatment is carried out with solutions of bicarbonate, sodium bicarbonate, but more efficient processing of potash. Regardless of the applied reagent, the pH of the waste powder should be less of 7.1.

The powder comprises (in %): fat — to 17.5; sugar — 3,5; starch — 25,4; organic acids— 4; fiber — 5,5; mineral substances— 3; caffeine and theobromine is 2.5.

Processing method is: neproparenny, i.e. not treated with alkalis; prepared «Gold anchor», «Extra»).

In the examination of the quality of the powder determines the compliance of physical-chemical, organoleptic characteristics and hygiene standards standard requirements.

It has shade from bright brown to dark brown, without a dull grayish color, taste and smell peculiar to the beans of which is done without foreign odors and flavors.

The powder should be homogeneous, finely divided, between the fingers when rubbed should not be felt specks. When sifting through a silk sieve No. 38 on the sieve residue powder not exceeding 1.5%. The powder is hygroscopic and its moisture content during storage may increase, but it should be less than 7.5%.

Depending on the level of pressing in it can be a different amount of fat. Powder the fat content is determined in agreement with the calculated content of recipes.

Processed with alkali carbonate powder varies a huge ash content (up to 9%) than untreated (to 6%). Regardless of treatment, the powder should have a weak alkaline or neutral reaction, the pH than 7.1. Dispersion — the number of small factions — more than 90%. Requirements to the powder placed on the content of metallic impurities, radionuclides, insoluble in 10% hydrochloric acid, ash, poisonous parts, microbiological indicators.

Terms powder storage: 1 year at packing into jars, 6 months. in other types of containers.

Cocoa benefits and harms
Cocoa. we all know from childhood, his taste, not coffee with milk and hot chocolate, and something special! However, few people know that cocoa "big brother" chocolate — can bring…

Continue reading →

Cocoa powder composition
Cocoa powder is a valuable product of the food industry. It is widely used in the manufacture of confectionery products, ice cream, and also for the manufacture of cocoa. It…

Continue reading →

Fragrant tea four delicious recepta
Nothing will warm you up on a cold day better than a Cup of hot drink with honey and spices! Fruit cocktail For 2 cups: 1 stick cinnamon, 2 clove…

Continue reading →