Broma process

Broma process is a method used in the production of chocolate, specifically for the extraction of cocoa butter from cocoa beans. The process was developed in the mid-19th century and is named after the Greek word for food, 'broma'.

History

The Broma process was developed in the mid-19th century, although the exact date and inventor are not known. It was one of the first methods used for the extraction of cocoa butter from cocoa beans, and it played a significant role in the development of the chocolate industry.

Process

The Broma process involves hanging bags of roasted, crushed cocoa beans in a warm room. The heat causes the cocoa butter to melt and drip out of the beans, leaving behind the cocoa solids. The collected cocoa butter can then be used in the production of chocolate.

The process is simple and does not require any complex machinery or chemicals. However, it is slow and inefficient compared to modern methods of cocoa butter extraction, such as the expeller pressing and solvent extraction methods.

Advantages and Disadvantages

The main advantage of the Broma process is its simplicity and the fact that it does not require any complex machinery or chemicals. This makes it a good option for small-scale chocolate producers.

However, the Broma process is slow and inefficient compared to modern methods of cocoa butter extraction. It also results in a lower yield of cocoa butter compared to other methods.

See Also

• Chocolate
• Cocoa butter
• Cocoa bean
• Expeller pressing
• Solvent extraction