2. Cocoa powder refers to cocoa beans (seeds) taken from pods (fruits) produced by cocoa trees, cocoa bean fragments (commonly known as cocoa cakes) obtained by fermentation, coarse crushing and peeling, and the powder obtained by defatting and crushing cocoa cakes is cocoa powder.
3. Cocoa butter substitute, abbreviated as CBR, is a kind of artificial stearin that can melt rapidly. Its triglyceride composition is completely different from that of natural cocoa butter, but its physical properties are close to that of natural cocoa butter. Because there is no need to adjust the temperature when making chocolate, it is also called non-adjustable-temperature stearin, which is also different from cocoa butter. Different types of raw oils can be used for processing, which can be divided into lauric stearin and non-lauric stearin.
Extended data
1, cocoa, cultivated in Hainan and southern Yunnan, China, grows well. This species is native to central and southern America and is now widely cultivated in tropical areas all over the world.
2. Cocoa powder is a necessary material for making chocolate cakes. It is pure cocoa powder with no other materials added. Generally, in supermarkets, beverage granules with sugar and milk powder are sold, which is not suitable. When making chocolate cakes, 30 grams of cocoa powder is usually added to a cake of two pounds.
3. This kind of cocoa butter substitute is made of lauric acid oil through selective hydrogenation, and then the parts close to the physical properties of natural cocoa butter, such as hardened palm kernel oil, are proposed respectively. The triglyceride fatty acid in this kind of oil is mainly lauric acid, with the content of 45-52% and the content of unsaturated fat is low.
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