TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

CACAO MASS [1 record]

Record 1 1996-02-16

English

Subject field(s)
  • Food Industries
  • Chocolate and Confectionery
DEF

Cocoa nib reduced to a paste by a mechanical process without losing any of its natural fat content.

CONT

As disintegration proceeds, more and more fat is liberated, reducing the viscosity of the paste until it becomes a fluid which is referred to as cocoa mass. (CACHO p. 380).

French

Domaine(s)
  • Industrie de l'alimentation
  • Confiserie et chocolaterie
DEF

Cacao en grains réduit en pâte au moyen d'un procédé mécanique et non privé d'une partie quelconque de sa matière grasse naturelle.

CONT

Les graines de cacao sont écrasés à une température de 50 à 70° dans des broyeurs à cylindres de plus en plus serrés. [...] [cette] pure pâte de cacao [masse de cacao] est maintenue fluide à la chaleur, ou moulée et refroidie. Elle sert à la fabrication de beurre, de poudre et de chocolat.

Spanish

Campo(s) temático(s)
  • Industria alimentaria
  • Productos de confitería y chocolatería
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