Cocoa powder

Cocoa powder - dried and crushed cocoa - cake , which remains from the cocoa liquor after squeezing cocoa butter , going to the production of solid chocolate . The powder serves as the basis for various beverages , including cocoa milk and hot chocolate .

After cooling for half a day, the oilcake base is crushed in the crusher, first into large pieces, and then to the extent of a highly dispersible powder (particle size not exceeding 16 nm) ^[1] . If cocoa liquor has been pre-treated with alkalis , then the alkalized powder is ideal for suspension ; in Soviet times, this variety was called “Extra” ^[1] .

Being an inevitable waste of chocolate production, powder is relatively cheap. However, a few centuries ago, before they learned to appreciate solid chocolate in Europe, the situation was exactly the opposite: cocoa butter was considered a by-product of the production of powder and liquid chocolate, which is why it was significantly cheaper.

The color of the powder is brown with a reddish tinge. It is much richer in microelements (such as calcium , magnesium , copper , phosphorus , potassium , zinc ) than cocoa butter and, accordingly, solid chocolate. Flavonoids constitute up to 10% of the volume ^[2] . 100 g of powder contain 15 mg of caffeine and 2057 mg of theobromine ^[3] . Both of these substances are known as stimulants of the nervous system.

The fat content of a regular powder is 14-17%, but a powder with reduced fat content is also produced (5-8%). Confectioners use this cake mix to make chocolate spreads , glazes , pralines , waffle fillings, and some types of cookies ^[1] .

In Russia, the leaders of the cocoa market are the Red October factory , which has been producing Golden Label powder since Soviet times, and the international concern Nestlé with the Nesquik brand (instant cocoa with additives like dried milk ).

• Vintage Dutch Cocoa Tins
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