Cocoa butter is the fat
extracted from the seed of the
Theobroma cacao tree. These
seeds, which are referred to as
cocoa beans, comprise about
85% cotyledon (nib) and 15%
shell. To extract the fat, the
shell is removed and the nibs
ground to a paste called cocoa
liquor or mass. The grinding
process ruptures the cell walls
and releases the fat.
The nibs are usually roasted to
dry the beans and to develop
the flavour. Nibs contain about
55% fat. Some of the cocoa
liquor is used directly in
chocolate. To make traditional
chocolate for
confectionery applications, additional fat is needed and this
is extracted from the liquor.
Extraction can be by hydraulic
pressing, screw expelling or by
solvent extraction. The latter
two processes are similar to
those used to extract oil from
oilseeds such as rape or soya. Typically, 100 g of beans
produce 40 g of cocoa butter, 40 g of cocoa powder (the
residue after extraction which
contains 10-24% fat) and 20 g
of waste material (shell, moisture, dir
Statistics: Companies: 641,000+, Trade Leads: 160,300+, Products: 104,100+, Contacts / Replies: 8,284,100+Privacy Policy Important Notice! TradeHolding.com B2B Network does not provide an escrow service! Any member who asks you to pay for their products by Western Union to an agent of "TradeHolding.com B2B Network" is fraud and should be immediately reported to us. Do not pay anything to any member who states your money will be added to TradeHolding.com safety deposit account!
All Trade Leads / Offers / Products / Company Profiles / Images and other user-posted contents are posted by the user and Africa.TradeHolding.com and TradeHolding.com B2B Network shall not be held liable for any such content. However, TradeHolding.com B2B Network respects the intellectual property, copyright, trademark, trade secret or any other personal or proprietary third party rights and expects the same from others. For concerns, please contact us.