Broma process

The Bromo - process is a process for separating cocoa mass into cocoa butter and cocoa solids by means of extraction. It is named after the second part of the name of the substance theobromine, which is the main ingredient of cocoa.

History

In 1865, a worker at the chocolate factory of Domingo Ghirardelli left a bag of cocoa mass are in a heated room. After some time it was noticed that the phases have separated.

This process is now used mainly in the United States. All of today's Ghirardelli products based on it.

Characteristics

This process is in competition with the hydraulic method by van Houten. In comparison, the chocolate stays here tastier, which is mainly due to the lack of alkaline materials, such at that van Houten.

By adding a pressing operation, the speed could be significantly improved, as you saw that the fat content reduced even more by pressing. Due to the lower fat content, the water solubility increases again.

The products produced are processed into chocolate, baked goods and ice cream.