Cocoa for cake is the partially defatted cocoa solids after cocoa butter is extracted from natural cocoa liquor by hydraulic or expeller pressing.
Cocoa cake has the characteristic taste, aroma and brown color of cocoa, and still contains 10%-12% of cocoa butter.
CACAO POWDER FOR SALE
WHAT IS COCOA CAKE USED FOR?
What Is Cocoa Cake Used For?
Cocoa cake is the base ingredient of cacao powder for cake. It is often broken (kibbled) into small pieces for storage, shipment or further process.
Normally, natural cocoa powder to make cake is pulverized into natural cocoa powder; and unprocessed cocoa can be “Dutch-processed” into alkalized cocoa powders. This enables different colors and improved cocoa flavor.
HOW TO MAKE COCOA CAKE?
How To Make Cocoa Cake?
There are two ways of producing cocoa cake:
Firstly, cocoa beans are fermented, dried, cleaned, roasted, peeled and winnowed to get cocoa nibs. Secondly, cocoa nibs are ground into cacao liquor – a pasty mixture of cocoa butter and other non-fat cocoa solids. Finally, cocoa liquor is hydraulic pressed by a 400 – 500 bar force to separate cocoa butter. The residue, shaped as a large disc, is a cocoa pressing cake;
Raw cocoa beans are fed into an expeller machine by cocoa suppliers, where cocoa butter is directly extracted from the crushed beans.
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