HELLO PALS!!am a college student in my final year and as part of the curricula for the program, i have to under take a research project, my topic is extraction of cocoa butter using the broma process. i am stuck at the methodology (chapter 3) . so i would like y'all who know how to carry out the extraction of cocoa butter using the broma process to tell me step by step how to use the broma process to extract cocoa butter. counting on your co operation . my email is captainken1@ymail.com thanks in advance.
updated by @kenneth-mensah: 04/18/15 10:10:09
methodology of the broma process
Kenneth:ChocolateLife member Langdon Stevenson replied to a this thread earlier this year in which he mentions some specifics about the broma process. You might want to read this thread and if you have more questions (one I have is about the fineness of the mesh of the bag used) you might want to respond to that thread or contact Langdon directly.:: Clay
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clay - http://www.thechocolatelife.com/clay/
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clay - http://www.thechocolatelife.com/clay/
Kenneth:With respect to your question about how warm the answer is the warmer the better. The higher the temperature the more fluid the fat in the chocolate liquor will be. If you have a cabinet or room where you can control the temperature I'd start about 115F to see how that works and then increase by 5F increments to see how that affects things.With respect to the fineness of the mesh. I would line a burlap sack with 2 or more layers of cheesecloth. The burlap will provide strength, the cheesecloth will strain the butter through while keeping the larger particles from seeping out.:: Clay
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clay - http://www.thechocolatelife.com/clay/
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clay - http://www.thechocolatelife.com/clay/
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