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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Broma process ： ウィキペディア英語版 Broma process In chocolate making, the Broma process (not to be confused with the Dutch Process), is a method of extracting white cocoa butter from roasted cocoa beans. The Broma process consists of hanging bags of roasted cocoa beans in a very warm room and allowing the cocoa butter, which melts at slightly above room temperature to melt, drip off the beans, and be collected. The Dutch Process differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. After removal, the cocoa butter can either be used to produce richer bars of chocolate, or, when combined with milk and sugar, to create white chocolate. After the Broma process is completed, the remaining dry cocoa beans are usually ground into cocoa powder, which is sold to consumers.〔 == See also == * Dutch process chocolate 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Broma process」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.