Cocoa powder is the product obtained after a process of hulling, fermenting, grinding, roasting and butter reduction through which the entire cocoa bean passes to become powder.
Its main difference with chocolate lies in the butter reduction process . When we talk about chocolate we talk about cocoa without the reduction of butter. While when talking about cocoa powder it is assumed that it has a lower percentage of it. This percentage varies depending on the case. Let's see the types of cocoa powder we have at Casa Perris
Defatted cocoa powder
Generally, cocoa powder has 3/4 of its butter removed, although in some cases a little more is removed. Depending on the percentage of butter in the cocoa, its color and flavor changes, for example, among the most common are:
Cocoa powder 22% fat
Cocoa powder, 22% fat,
is the cocoa obtained after reducing its fat to 22%. As a result, a cocoa with a semi-bitter flavor, reddish brown in color, is obtained. It is less acidic and
is ideal to be used in drinks such as hot chocolate or any other since it mixes very well with liquids.
Cocoa powder 11% fat
Cocoa powder, 11% fat,
is the cocoa obtained after reducing its fat to 11%. In this case, a dark brown, bitter tasting cocoa is obtained. It is healthier since its fat percentage is low. However, it is less soluble in water or milk due to its low fat percentage, which is why it is not recommended for beverages.
Its greatest use is in baking , it mixes well with baking soda which makes the mixture grow during cooking. In some cases, it is mixed with vegetable oil to improve solubility.
Properties and benefits of defatted cocoa powder
1. Acts as an antioxidant
The antioxidant property is due to the presence of flavonoids in its composition. Flavonoids can be observed in higher concentrations than in chocolate and are related to antimicrobial properties and a reduced risk of heart disease, among other effects.
In addition, it helps eliminate free radicals that form and accumulate in our body. In this way,
it contributes to stopping premature aging and the development of diseases due to malignant cellular reproduction.
2. It has stearic acid
This acid
gives it surfactant properties that make cocoa an ideal product for moisturizing, for this reason it is widely used in cosmetics. However, this same property is what makes cocoa an emulsifier, providing an irresistible creamy texture in desserts.
3. Important nutritional source
It provides energy value to the daily diet, proteins, carbohydrates, less fat than chocolate, vitamin B1, B2 and E, as well as important minerals such as zinc, potassium, iron, calcium, magnesium and phosphorus.
4. Stimulates joy
And nothing better to combat a bad mood than
defatted cocoa powder .
Moderate consumption can combat sadness, depression and irritability. If you are overweight, it is preferable to consume
cocoa powder rather than
chocolate for this purpose, due to its low butter content.
The chocolate industry is the industry that mainly uses
defatted cocoa powder as raw material for the production of chocolates and derived products. As well as in many cake and sweet recipes in which cocoa powder is a fundamental ingredient.
