Search results
Results From The WOW.Com Content Network
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". He is also credited with introducing a method for ...
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 ...
In 1828, Coenraad Johannes van Houten received a patent for the manufacturing process for making Dutch cocoa. The process removed cacao butter from chocolate liquor, the result of milling, by enough to create a cake that could be pulverized into a powder.
In 1828, Coenraad van Houten of the Netherlands developed a mechanical method for extracting the fat from cacao liquor, resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as "rock cacao" or ground into powder. [3]
In 1828, Coenraad Johannes van Houten developed the first cocoa powder producing machine in the Netherlands. The press separated the greasy cocoa butter from cacao seeds, leaving a purer chocolate powder behind. This powder was easier to stir into milk and water. As a result, another very important discovery was made: solid chocolate.
When George heard about a Dutch chocolatier, Coenraad van Houten, who had devised a method of extracting most of the unpalatable fat from cocoa, which made it a more appealing drink; he went to Holland to see Van Houten although he didn’t speak Dutch. He returned triumphant with a defatting machine. The machine proved to be a success and ...
In 1815, Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness. [19] A few years thereafter, in 1828, he created a press to remove about half the natural fat (cocoa butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. This innovation ...
When the Dutchman Coenraad Johannes van Houten managed to press out the cocoa mass, the additional ingredients cocoa butter and cocoa powder were created. The chocolate thinned with cocoa butter was used to pour a variety of figures, and painting cakes with cocoa powder became popular.