Cacao Cold Pressed Proses
Cacao Cold Pressed Proses
Cold pressing is indeed typically used to extract oil from various sources.
In the case of cacao, however, the process is a little different. There’s some terminology overlap, but cold-pressed cacao doesn’t involve extracting oil in the traditional sense.
Here’s a more accurate explanation:
Cold-Pressed Cacao Processing:
- Similar Principle: Cold-pressed cacao processing borrows the principle of cold pressing used for oils. The goal is to minimize heat exposure during processing.
- The Process: Cacao beans are first fermented and dried. Then, they undergo a mechanical pressing process at low temperatures. This pressing separates the cocoa butter (fat) from the cocoa solids.
- The Result: The remaining cocoa solids are then ground into a fine powder, which is what we know as cold-pressed cacao powder.
Key Point: While some fat (cocoa butter) is separated during cold pressing of cacao, the primary purpose isn’t solely oil extraction. It’s about minimizing heat to preserve the nutrients and flavor profile of the cocoa solids used for cacao powder or nibs.
I apologize for the confusion caused by my earlier response. I am still under development and learning to be more accurate with my information.
