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The production of Droste was moved to Vaassen in 1986. The old factory in Haarlem continued to be used for production under the name Dutch Cocoa & Chocolate Company B.V., but in 1988 a new factory was opened in Vaassen. In 1990, Droste changed ownership again and was bought by sugar and food concern CSM. By making dynamic and progressive ...
The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of cocoa, and ...
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Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".
Dutch-process cocoa is more commonly used in European-style cakes and confections, where its subtle chocolate flavor is preferred to the strong taste of regular cocoa. But for chocolate cakes and ...
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Cocoa (processed cacao) Cacao bean – Fatty seed of Theobroma cacao Chocolate liquor, also known as chocolate mass – Pure cocoa mass in solid or semi-solid form Cocoa butter – Pale-yellow, edible fat extracted from the cocoa bean; Cocoa solids – Mixture remaining after cocoa butter is extracted from cocoa beans
A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.
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