Broma process
Encyclopedia
The Broma process is a method used to remove cocoa butter
from cocoa mass, leaving cocoa solids
(cocoa powder). In about 1865 someone at the Domingo Ghirardelli
factory discovered that by hanging a bag of cocoa mass (ground cacao beans) in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be processed into cocoa powder.
More cocoa butter (fat) is extracted by using the Broma process than using a hydraulic press
, and less fat remaining in the cocoa (powder) makes it easier to dissolve the cocoa into liquids. Broma process cocoa also has a more intense flavor than Dutch process
cocoa, as no alkali
s are added to the cocoa.
Cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, pure edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, biscuits, and baked goods, as well as some pharmaceuticals, ointments, and toiletries...
from cocoa mass, leaving cocoa solids
Cocoa solids
Cocoa solids are the low-fat component of chocolate. When sold as an end product, it may also be called cocoa powder, cocoa, and cacao....
(cocoa powder). In about 1865 someone at the Domingo Ghirardelli
Domingo Ghirardelli
Domenico "Domingo" Ghirardelli, Sr. was born in Rapallo, Italy, the son and apprentice of a chocolatier. In 1837, Ghirardelli moved to Uruguay, then in 1838 to Lima, Peru, and established a confectionery, and began using the Spanish equivalent of his Italian name, Domingo.In 1849 he moved to...
factory discovered that by hanging a bag of cocoa mass (ground cacao beans) in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be processed into cocoa powder.
More cocoa butter (fat) is extracted by using the Broma process than using a hydraulic press
Hydraulic press
A hydraulic is a machine using a hydraulic cylinder to generate a compressive force. It uses the hydraulic equivalenta mechanical lever, and was also known as a Bramah press after the inventor, Joseph Bramah, of England. He invented and was issued a patent on this press in 1795...
, and less fat remaining in the cocoa (powder) makes it easier to dissolve the cocoa into liquids. Broma process cocoa also has a more intense flavor than Dutch process
Dutch process chocolate
Dutch process chocolate, or Dutched chocolate, is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to "natural cocoa" extracted with the Broma process...
cocoa, as no alkali
Alkali
In chemistry, an alkali is a basic, ionic salt of an alkali metal or alkaline earth metal element. Some authors also define an alkali as a base that dissolves in water. A solution of a soluble base has a pH greater than 7. The adjective alkaline is commonly used in English as a synonym for base,...
s are added to the cocoa.