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Vasireddy Harshita 1008-19-804-019

Cocoa butter is extracted from cocoa mass through a hydraulic pressing process. It is pale yellow, waxy, and oily. Its main fatty acid components are palmitic, stearic, and oleic acids. Cocoa butter production involves roasting cocoa beans, grinding them into cocoa nibs, and pressing the resulting cocoa liquor to extract the butter. Crude cocoa butter is sometimes deodorized and blended to remove flavor for uses like milk chocolate. Cocoa butter is used in products like chocolate, baked goods, ice cream, and beverages.

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41 views9 pages

Vasireddy Harshita 1008-19-804-019

Cocoa butter is extracted from cocoa mass through a hydraulic pressing process. It is pale yellow, waxy, and oily. Its main fatty acid components are palmitic, stearic, and oleic acids. Cocoa butter production involves roasting cocoa beans, grinding them into cocoa nibs, and pressing the resulting cocoa liquor to extract the butter. Crude cocoa butter is sometimes deodorized and blended to remove flavor for uses like milk chocolate. Cocoa butter is used in products like chocolate, baked goods, ice cream, and beverages.

Uploaded by

Jimarni Reid
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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VASIREDDY HARSHITA

1008-19-804-019
COCOA BUTTER
Cocoa butter and cocoa cakes are extracted
from pure cocoa mass or paste with the help
of a hydraulic press.

The cocoa butter obtained is neutralized,


hard in consistency, waxy, slightly shiny, pale
yellow in color and oily to touch.

The cake left behind at the bottom of the


presses after extraction of butter, contains
further 2 0 % of butter. This cake is milled
and sieved
COMPOSITION

Palmitic, Stearic and oleic acid generally account for ~95% of


the fatty acids in cocoa butter.

The triglycerides consist of 37% oleic, 32% Stearic,


27% palmitic and 2.5% linoleic acids (as % of total fatty
acids).

The quality of cocoa butter is based on:

a) Hardness of fat at room temperature, and

b) Melting and solidification behaviour


PRODUCTION OF COCOA BUTTER
1.ROASTING AND PEELING COCOA BEANS – COCOA NIBS
After cocoa beans are roasted at temperature of 2 5 0 - 3 5 0 F for 3 0 -
9 0 minutes, the Maillard reaction occurs, resulting in a fascinating
aroma.
As the roasted cocoa beans cool, the skin becomes hard and crispy
and can be easily removed.
After peeling, cocoa nibs are obtained.

2. GRINDING COCOA NIBS – COCOA LIQUOR


Then the cocoa nibs are ground, and the cocoa nibs become small
particles, which are more conducive to the extraction of cocoa butter.
Cocoa nibs are ground using a colloid mill.
In the process of grinding the sauce, the large particles of cocoa
crumbs will become particles of only about 0.15mm under the high-
speed shearing and friction of the colloid grinding rotor.
PRODUCTION OF COCOA BUTTER
3. PRESSING COCOA LIQUOR – COCOA BUTTER
Cocoa paste is pressed under high pressure of 6 0 0 0 psi so that
the cocoa butter is extracted.
The cocoa butter is pressed using a hydraulic press.
First, put the cocoa paste into a press filter bag, and press it
under high pressure.
In just 10 minutes, the oil content in the cocoa cake can reach
about 12%.
Brightly colored cocoa butter is obtained.
Deodourization and blending

Crude cocoa butter has a strong flavour. This is desirable in dark


chocolate.

In milk chocolate much more cocoa butter is used and cocoa


flavour would become too strong, suppressing the milk flavour.

To get cocoa butter with a weak flavour, or no flavour at all it is


resorted to steam deodorization of cocoa butter and blending
crude and deodourized butter to desired flavour.
APPLICATIONS
Cocoa butter can be found as an ingredient in:

milk, dark, and white chocolate


gianduja chocolate, a cocoa and hazelnut product
cakes, cookies, ice cream, and chocolate bars
beverages, including lattes and hot chocolate

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