Science Fair Project Encyclopedia
Broma process
The Broma process is a method used to remove cocoa butter from cacao beans. In about 1865 Domingo Ghirardelli discovered that by hanging a bag of ground cacao beans in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be converted into ground cocoa. This technique is now a common method for the production of cocoa and chocolate in the United States.
More cocoa butter is extracted by using the Broma process than using a hydraulic press, making it easier to disolve into liquids. Broma process cocoa also has a more intense taste than Dutch process cocoa, as no alkalis are added to the cocoa.
09-23-2007 01:00:40
The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details
The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details