Figs. 83 and 83 a.
The degree to which cocoa powders should be defatted is an important question which, some years ago, formed the subject of much controversy. The relation between the percentage of fat contained in the original cacao kernel, the expressed butter and the defatted cacao mass is shown in tables 19 and 20.
The taste of defatted cacao is, as is well known, all the better for being defatted to a low degree, and it is this which constitutes the great advantage of cocoa prepared according to the Dutch method, the remaining cacao content of which is some 24-33 percent, so that, taking 50 percent as the average quantity of fat contained in the cacao, only about 34-52 percent of the whole is removed from the mass.
Table 19.
Percentage of butter to be extracted.
| Percentage of fat to remain in the finished cocoa powder | Fat content of kernel | |||||||
|---|---|---|---|---|---|---|---|---|
| 50% | 51% | 52% | 53% | 54% | 55% | 56% | ||
| Weight of butter to be expressed (in proportion to the whole mass) | ||||||||
| Fatty Cacao | 33% | 25·4 | 26·9 | 28·4 | 29·8 | 31·3 | 32·8 | 34·4 |
| 32% | 26·5 | 27·8 | 29 | 30·9 | 32·4 | 33·3 | 35·3 | |
| 31% | 27·5 | 29 | 30·4 | 31·9 | 33·3 | 34·8 | 36·2 | |
| 30% | 28·6 | 30 | 31·4 | 32·9 | 34·3 | 35·7 | 37·1 | |
| 29% | 29·6 | 31 | 32·4 | 33·8 | 35·2 | 36·6 | 38 | |
| 28% | 30·6 | 31·9 | 33·3 | 34·7 | 36·2 | 37·5 | 38·9 | |
| 27% | 31·5 | 32·9 | 34·2 | 35·6 | 37 | 38·4 | 39·7 | |
| 26% | 32·4 | 33·8 | 35·1 | 36·5 | 37·8 | 39·2 | 40·5 | |
| 25% | 33·3 | 34·7 | 36 | 37·3 | 38·7 | 40 | 41·3 | |
| Non-Fatty Cacao | 24% | 34·2 | 35·5 | 36·9 | 38·2 | 39·5 | 40·8 | 42·1 |
| 23% | 35·1 | 36·4 | 37·7 | 39 | 40·3 | 41·6 | 42·9 | |
| 22% | 35·9 | 37·2 | 38·5 | 39·8 | 41 | 42·3 | 43·6 | |
| 21% | 36·7 | 38 | 39·2 | 40·5 | 41·8 | 43 | 44·3 | |
| 20% | 37·5 | 38·8 | 40 | 41·3 | 42·5 | 43·8 | 45 | |
| 19% | 38·3 | 39 | 40·7 | 42 | 43·2 | 44·5 | 45·7 | |
| 18% | 39 | 40·2 | 41·5 | 42·7 | 43·9 | 45·1 | 46·3 | |
| 17% | 39·7 | 41 | 42·2 | 43·4 | 44·6 | 45·8 | 47 | |
| Diminution in value K. | (16%) | (40·4) | (41·7) | (42·9) | (44) | (45·2) | (46·4) | (47·6) |
| (15%) | (41·1) | (42·4) | (43·5) | (44·7) | (45·9) | (47·1) | (48·2) | |
Table 20.
Percentage of butter remaining in the finished cocoa powder.
| Weight of butter to be expressed, in proportion to the whole mass | Fat content of kernel | |||||||
|---|---|---|---|---|---|---|---|---|
| 50% | 51% | 52% | 53% | 54% | 55% | 56% | ||
| Fatty Cacao | 30% | 28·6 | 30 | 31·4 | 32·9 | 34·3 | 35·7 | 37·1 |
| 31% | 27·5 | 29 | 30·4 | 31·9 | 33·3 | 34·8 | 36·2 | |
| 32% | 26·5 | 27·9 | 29·4 | 30·9 | 32·3 | 33·8 | 35·3 | |
| 33% | 25·4 | 26·9 | 28·4 | 29·9 | 31·3 | 32·8 | 34·3 | |
| 34% | 24·2 | 25·8 | 27·3 | 28·8 | 30·3 | 31·8 | 33·3 | |
| Non-fatty Cacao | 35% | 23·1 | 24·6 | 26·2 | 27·7 | 29·2 | 30·8 | 32·3 |
| 36% | 21·9 | 23·4 | 25 | 26·6 | 28·1 | 29·7 | 31·3 | |
| 37% | 20·6 | 22·2 | 23·8 | 25·4 | 27 | 28·6 | 30·2 | |
| 38% | 19·4 | 21 | 22·6 | 24·2 | 25·8 | 27·4 | 29 | |
| 39% | 18 | 19·7 | 21·3 | 23 | 24·6 | 26·2 | 27·9 | |
| 40% | 16·7 | 18·3 | 20 | 21·7 | 23·3 | 25 | 26·7 | |
| Diminution in value K. | 41% | (15·3) | 16·9 | 18·6 | 20·3 | 22 | 23·7 | 25·4 |
| 42% | (13·8) | (15·5) | 17·2 | 19 | 20·7 | 22·4 | 24·1 | |
| 43% | (12·3) | (14 ) | (15·8) | 17·5 | 19·3 | 21·1 | 22·8 | |
| 44% | (10·7) | (12·5) | (14·3) | (16 ) | 17·9 | 19·6 | 21·4 | |
| 45% | — | (10·9) | (12·7) | (14·5) | 16·4 | 18·2 | 20 | |
| 46% | — | — | (11·1) | (13 ) | (14·8) | 16·7 | 18·5 | |
| 47% | — | — | — | (11·3) | (13·2) | (15·1) | 17 | |
| 48% | — | — | — | — | (11·5) | (13·5) | (15·4) | |
