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Cocoa mass, cocoa butter, cocoa powder

  • E. H. Meursing

Abstract

Following roasting, as described in the previous chapter, the cocoa nib is turned into cocoa mass by grinding. (Liquor roasting already has the cocoa in mass form, but may need further particle size reduction). The fineness of the mass must be such that no grittiness will be felt in the mouth when eating the chocolate or drinking products containing cocoa powder. This grinding is normally carried out by a series of mills, e.g. a hammer mill followed by two ball mills. The machinery used to carry out this process is described in detail in Chapter 7.

Keywords

Cocoa Butter Cocoa Bean Press Cake Chocolate Production Chocolate Milk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Referance

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • E. H. Meursing

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