Cacao or cocoa, whatever you call it, is about half fat in its natural state. This fat is often pressed out of the cocoa beans and sold as cocoa butter, which is used to makewhite chocolateand otherwise highly prized in the cosmetics industry. The rest of this cocoa cake is mostly made...
Cacao or cocoa trees grow in hot,rainy areas of Africa,Asia and Central and South America.Their beans are used to make cocoa powder,cocoa butter and of course chocolate.There are five to six million growers,maybe more.Many are poor family farmers with only a few hectares. The trees are ...
cocoa or cacao beans in a wooden bowl,站酷海洛,一站式正版视觉内容平台,站酷旗下品牌.授权内容包含正版商业图片、艺术插画、矢量、视频、音乐素材、字体等,已先后为阿里巴巴、京东、亚马逊、小米、联想、奥美、盛世长城、百度、360、招商银行、工商银行等数万家企业级客
Cocoa beans or cacao beans being dried on a drying platform after being fermented ,站酷海洛,一站式正版视觉内容平台,站酷旗下品牌.授权内容包含正版商业图片、艺术插画、矢量、视频、音乐素材、字体等,已先后为阿里巴巴、京东、亚马逊、小米、联想、奥美、盛世长城、
different things. Cacao is used to describe the fruit from the cacao tree, the raw seeds inside the fruit (cacao beans), and the powder made from the unroasted seeds (cacao powder). Cocoa is often used as a catch-all term to describe the drink hot cocoa, cocoa beans, and cocoa ...
Related to cacao bean:Cocoa beans caca′o (or co′coa) bean` n. a seed of the cacao tree. [1830–40] Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved. ...
or cacao bean : a dried, fermented, fatty seed of the fruit of a South American evergreen tree (Theobroma cacao of the family Malvaceae) that is used in making cocoa, chocolate, and cocoa butter : cocoa bean … polyphenols also make cacao beans taste astringent and bitter. Patricia Gads...
chocolate,foodproduct made fromcocoa beans, consumed ascandyand used to make beverages and to flavour or coat various confections and bakery products. Rich incarbohydrates, it has several health benefits and is an excellent source of quick energy. It also contains minute amounts of the stimulating...
When drying cocoa beans at low temperatures or for a short period, the flavonoid content does not decrease significantly. The high-temperature roasting step in a short time outperforms the long-time low-temperature roasting step. The alkalization process can reduce flavonoids in cocoa beans by up...
英[kəˈkaʊ] 美[kə'kaʊ] 释义 n. 可可,可可树,可可豆 大小写变形:Cacao 词态变化 复数:cacaos; 实用场景例句 全部 可可 可可树 可可豆 Exports: cotton, crude oil, palm products,cacao. 出口: 棉花, 重油, 棕榈产品, 可可.