Cocoa powder is a powdery substance obtained by fermentation, coarse crushing, peeling, and degreasing of cocoa beans. Cocoa powder has the characteristics of strong fragrance and purity. It is an important raw material for foods such as chocolate, beverages, ice cream, candies, and pastries.

From cocoa beans to cocoa powder, the main steps in the cocoa powder production line are peeling, sieving, drying, roasting, peeling, cocoa butter grinding, degreasing, and grinding.

Shelling - This step is mainly used to shell the cocoa beans
Sieving-Cocoa beans will form a cocoa bean clip after peeling, which needs to be sieved according to the size of the cocoa beans.

Drying--After harvest, cocoa will be taken out together with the pulp and seeds, and then put into the fermentation tank for fermentation. The cocoa beans are brown after fermentation. After the cocoa beans are fermented, we use sun or machine drying methods to dry the cocoa beans, reducing the moisture content of the cocoa beans from 60% to about 7.5%.

Roasting-To ensure that the cocoa beans are easy to peel, a dryer is usually used to roast the cocoa beans. The baking lasts for 30 minutes to 2 hours at a temperature above 250 degrees Fahrenheit. The cocoa beans turn dark brown, and the unique aroma of chocolate becomes obvious.

Peeling--When peeling cocoa beans, use a professional cocoa bean peeling machine for peeling.

Cocoa butter grinding---cocoa bean nibs are crushed between large stone mills or heavy iron pans. This process generates enough frictional heat to liquefy the cocoa butter, forming a commercial chocolate mass.

Degreasing, grinding --. The lumps produced when this liquid solidifies is unsweetened or bitter chocolate. How to make cocoa powder The mass of cocoa butter removed by pressure can be cooled, crushed and converted into cocoa powder.

Cocoa is an important source of chocolate, and the cocoa content is also a key indicator to measure the quality of chocolate. Chocolate is considered a health food because it contains cocoa. Dark chocolate is the most concerned, and its cocoa content is usually 70%-90%. The degree of development of the chocolate market determines the consumption of cocoa powder. The growth rate of the global chocolate market is about 6%, and the demand for cocoa powder is increasing year by year. However, the production of cocoa has maintained rapid growth in the past ten years, so the price of cocoa market is relatively stable.

Cocoa powder is rich in nutrients, not only contains protein, amino acids, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, vitamin D, vitamin E and other nutrients, but also contains alkaloids, flavonoids and other active ingredients. Studies have pointed out that the active ingredients in cocoa powder have multiple functions such as dilating blood vessels, lowering blood lipids, lowering blood pressure, and moisturizing the intestines.