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The Effect Of Cocoa Powder On The Food

Wuxi Huadong Cocoa Food Co., Ltd | Updated: Jun 28, 2017

    Cocoa is the cocoa bean (the seed) extracted from the pods (fruit) of the cacao tree, the cocoa bean fragments (commonly known as cocoa cakes) obtained by fermentation, coarse crushing, peeling, etc. Cocoa powder According to its fat content is divided into high, medium and low fat cocoa powder, according to different processing methods are divided into natural powder and alkaline powder. Cocoa powder has a strong cocoa aroma, can be used for high-end chocolate, beverages, milk, ice cream, sweets, pastries and other cocoa-containing food.Cocoa Powder
    Make chocolate cake must material, is not add other materials of pure cocoa powder, generally sold in supermarkets is added with sugar and powdered milk beverage granules, do not share, make chocolate cake generally add 30 grams of cocoa powder to a common two-pound cake, because cocoa is acidic, a large amount of use will make the cake sour, so a small amount of baking soda can be used as medium and the medium and its acidity, but also to deepen the color of the chocolate cake. Cocoa block (cocoa solid), also known as cocoa powder (cocoa svec) or cocoa. It is composed of 57.9% carbohydrates, 19.6% protein, 13.7% fat, 3% water, 2.05% cocoa, 1.52% potassium, and 0.23% caffeine. The cocoa beans (seeds) extracted from the Toufe (fruit) of the cacao tree, the cocoa bean fragments (commonly known as cocoa cakes) obtained by fermentation, coarse crushing, peeling, etc., which are powdered matter after being crushed by the cocoa cake, namely cocoa powder. More for coffee and chocolate, beverage production, but also an important ingredient in chocolate cake.Cocoa Powder
    Cocoa powder is the charm of chocolate. The researchers found that chocolate's rich cocoa powder can reduce the effect of high cholesterol on arteries. They studied Low-fat cocoa extracts, not ordinary high fat chocolate bars or hot chocolate drinks. In the experiment, two groups of rabbits were fed by high cholesterol and low cholesterol diets, and their aortic tissue was directly contacted with cocoa Extract, both of which found aortic diastolic. The reaction is the same as that of fruits, vegetables, and tea. Dr. Kappagoda emphasizes that there is a big difference between the Low-fat cocoa extract and the high fat chocolate block and the chocolate hot drink. He points out that most of these substances were removed during the production of chocolate, and that 40% to 45% of the calories sold in shops were from fat.Cocoa Powder

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