Cocoa powder is made by removing half the cocoa butter from ground cacao beans and adding baking soda to what's left to form what the manufacturing industry calls press cake, which is then cooled before it is pulverized and sifted into cocoa powder. The process of adding the baking soda to the ground cacao beans is called dutching, which is a reference to Coenraad Johannes Van Houten, the Dutch chemist who patented the process.
The process of dutching was first used in the Netherlands in 1828. It was born out of a desire to replace the hot cacao liquid that was used to make hot cocoa by combining hot water and ground cacao beans that contained the full amount of natural cocoa butter. Because water and oil are not mixable, the cacao could not be evenly disbursed in the water, and the hot cocoa was gritty and had a layer of fat floating on the top. Dutching made the drink far more palatable and revolutionized the way hot cocoa is made. The liquid cocoa butter that is pressed from the cacao beans is used in manufacturing chocolate and is also in high demand in the cosmetics and pharmaceutical industries.Learn More
Cocoa beans originated from areas within Central and South America. As of January 2015, the specific location of the origin of cocoa beans is not known, although areas in the Upper Amazon, the Andean regions of Columbia and Southern Mexico are among some of the possibilities.Full Answer >
Meringue powder has a shelf life of up to two years. It mainly consists of dry egg whites, so there are no preservatives to extend the shelf life of this product.Full Answer >
Although cacao and cocoa powders come from the cacao bean, cacao powder is the raw and less processed form of chocolate. Because cacao powder isÂ a purer form of chocolate, itÂ contains higher amounts of nutrients like antioxidants and magnesium.Full Answer >
Bouillon powder is a dehydrated stock that is in powder form. Bouillon powder flavors dishes when added to hot water or liquid.Full Answer >