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Post by chocomania on Apr 27, 2006 11:53:24 GMT -5
here's something i've recently read. so if were trying to produce high quality product then we have no choice but to look for hydraulic presses. i've always thought the screw press would give similar results to hydraulic presses.
There are three methods used to extract cocoa butter from the cocoa nib:
1. Hydraulic press with filtration - cocoa nibs are heated and pressed to release the cocoa butter. This method results in high quality cocoa butter. 2. Expeller, extrusion or screw press with refining - usually whole cocoa beans (sometime immature or substandard beans) are steamed and then extruded or pressed. This method results in a mild flavored commercial cocoa butter. 3. Solvent extraction with refining - extraction is from cocoa residues, substandard or immature beans. This method results in cocoa butter that is much softer and only used to blend with other cocoa butters.
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josh
Novice
Posts: 56
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Post by josh on Apr 17, 2007 20:14:08 GMT -5
4. Wiki defines as: The Broma process is a method used to remove cocoa butter from cacao beans. In about 1865 Domingo Ghirardelli discovered that by hanging abag of ground cacao beans in a warm room, the cocoa butter would dripoff, leaving behind a residue that can then be converted into ground cocoa. This technique is now a common method for the production of cocoa and chocolate in the United States.
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Post by jamescary on Jan 14, 2008 16:41:17 GMT -5
What kind of bag (ie any specific material) works well with the broma process? And how long does it take to extract cocoa butter using the process?
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Post by Sebastian on Jan 14, 2008 16:58:03 GMT -5
i think you'll likely find that no bag works well for this process it's a horribly slow, inefficient way to go about doing it - i've never seen it used
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Post by jamescary on Jan 14, 2008 19:01:42 GMT -5
The last line from the wiki ("...common method...") did seem misleading as details of the process don't appear in any search results for the process or for factories using the process. Unfortunately, the line has been copied all over the internet -- making the line, it would seem, more common than the process itself
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Post by benvt on Jan 17, 2008 11:37:13 GMT -5
I've done the same research. I think the process is used but no one seems to want release any info. I've found that anyone who makes cocoa butter is very tight lipped about their process.
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Post by Sebastian on Jan 17, 2008 12:23:26 GMT -5
it's actually not a very secret process. industrially it's either a hydraulic press with screens to separate the liquids from the solids, or a solvent extraction process....
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Post by daniel on Jul 3, 2010 17:07:53 GMT -5
(reviving an old, old thread)
Even if it took 24 hours and recovered only 80% of the fat, it would still be better than buying or building a press for home use - especially since I already have sous-vide equipment to keep food at a specific temperature for indefinite periods of time.
Any idea what temperature / time and screen size to use?
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