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Cocoa
- Cocoa
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Product description and chemical composition of cocoa beans
Cocoa generally refers to the beans taken from the cocoa pod, produced from the cocoa tree. A cocoa tree produces an average of 150 to 200 pods per year, or 6 to 7 kg of cocoa beans.
Indeed, the cocoa tree is a tree originating from South America whose fruits (pods) can reach a height of 12 to 15 m. (look at the picture)
The scientific name for cacao is theobroma, the generic name for cacao.
Cocoa bean (seed) contains approximately 32 to 39% water, 30 to 32% fat, 8 to 10% protein, 2 to 3% cellulose, 4 to 6% starch, 4 to 6% pentosan, 2 to 3% sucrose, 5 to 6% polyphenols, 1 % acids (mainly citric, oxalic and malic acids), 1 to 3% theobromine and 0.2 to 1% caffeine.
Cocoa is full of several derivatives, namely:
- Cocoa mass
Cocoa mass is produced from roasted and crushed cocoa beans. It is ideal product from which you can make your own chocolate recipes or other finished products.
(Biological composition see technical sheet)
- Cocoa butter
Fat extracted from mass, cocoa paste or roasted and crushed cocoa beans, by a high-pressure process. The butter is then filtered to remove the last cocoa solids. The manufacturer delivers cocoa butter in liquid form in tanks or in hardened and crystallized form in cartons.
(Biological composition see technical sheet)
- Cocoa powder
When the cocoa butter is removed from the cocoa mass, the solid that remains is called the cake. The cake is then crushed and passed through a sieve to obtain cocoa powder.
Natural cocoa powder:
* We give priority to natural cocoa powder, it is purely herbal, 100% natural, without any traces of other chemicals.
Brown and dark brown alkalized powder:
* The process of alkalising cocoa powder involves treating cocoa beans with an alkalising agent, such as potassium carbonate, baking powder, or sodium hydroxide. Note that manufacturers use this process for one purpose, to reduce the bitterness of the cocoa powder and to improve its water solubility.
