{"id":14873,"date":"2023-03-24T20:49:56","date_gmt":"2023-03-25T01:49:56","guid":{"rendered":"https:museodelchocolate.com.co\/?p=14873"},"modified":"2024-12-18T15:20:49","modified_gmt":"2024-12-18T20:20:49","slug":"la-prensa-de-cacao","status":"publish","type":"post","link":"https:\/\/museodelchocolate.com.co\/en\/la-prensa-de-cacao\/","title":{"rendered":"PRENSA DE MANTECA DE CACAO"},"content":{"rendered":"
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LUGAR DE ORIGEN:<\/strong> Holanda
AUTOR:<\/strong> Conrad Van Houten
DESCRIPCI\u00d3N:<\/strong>
\u201cM\u00e1quina de f\u00e1cil operaci\u00f3n, ideal para la separaci\u00f3n de la manteca de cacao\u201d
OBJETIVO DE LA T\u00c9CNICA EN REPOSTER\u00cdA:<\/strong>
Su etapa contribuye al sabor y olor de nuestro chocolate para la elaboraci\u00f3n de recetas. Consiste en obtener una torta de cacao f\u00e1cil de triturar para ser utilizada como el polvo de cacao.<\/p>\n\n\n\n

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1765:<\/strong>
Se documenta la primera f\u00e1brica de chocolate en Dorchester, Massachusetts.
1815:<\/strong>
Se descubre la t\u00e9cnica de separado de la manteca de cacao de la masa y la elaboraci\u00f3n del polvo de cacao.
1828<\/strong>: Holanda
Conrad Van Houten, fabrica la primera prensa hidr\u00e1ulica para procesar los granos molidos del cacao y separar, con mayor simplicidad y rapidez, la manteca de cacao<\/p>\n\n\n\n

PROCESO DE PRENSADO:<\/strong>
La pasta de cacao es desengrasada con la ayuda de prensas horizontales y c\u00e1maras que son llenadas por bombeo para as\u00ed, ejercer presiones de 900 kg\/cm sobre ella a una temperatura de 90 a 100 grados cent\u00edgrados.
EQUIPOS DE LA M\u00c1QUINA:<\/strong>
-C\u00e1maras de trabajo
-Prensa de trabajo (horizontal, vertical)
-C\u00e1mara hidr\u00e1ulica
-Cilindro
-Malla met\u00e1lica
-Rejilla de drenaje
-Disco con orificios
-Ranuras cil\u00edndricas
-Copas de prensa
-Filtros de malla
-Dispositivo de descarga
LA MANTECA DE CACAO:<\/strong>
Contenida en los granos del cacao para ser procesada, centrifugada, atemperada, cristalizada, moldeada y por \u00faltimo, empacada. En la industria, tambi\u00e9n es comercializada en su estado puro y l\u00edquido para ser utilizada como materia prima de diferentes preparaciones<\/p>\n\n\n\n

BENEFICIOS:<\/strong>
-Previene la sequedad y el peeling de la piel
-Lucha contra los signos del envejecimiento
-Alivia quemaduras e infecciones
-Ayuda a mejorar la salud del coraz\u00f3n.<\/p>\n\n\n\n

LA MANTECA DE CACAO:<\/strong>
% DE MANTECA EN UNA BARRA DE CHOCOLATE:
25%
TEMPERATURA DEL PRENSADO:<\/strong> 95-100\u202f\u00b0C
DIMENSIONES PROMEDIO (MM):<\/strong>
870 X 780 X 1350
ALTURA DE LLENADO: <\/strong>14 cm – 28 cm
PESO PROMEDIO: <\/strong>850 Kg
MATERIAL DE FABRICACI\u00d3N<\/strong>:
Acero inoxidable, Acero industrial
CAPACIDAD POR BATCH:<\/strong> 7.5 Kg
TIEMPO POR BATCH:<\/strong> 12-20 Min
% DE EXTRACCI\u00d3N:<\/strong> 35-43%
PRESI\u00d3N DE TRABAJO:<\/strong> 45 MPa
POTENCIA DEL MOTOR:<\/strong> 2.2 Kw
DATO CURIOSO:<\/strong>
Es considerado que, la manteca de cacao,
representa el 50% del peso total de la masa
pr\u00f3xima a ser prensada.<\/p>\n<\/div>\n<\/div>\n\n\n\n

BIBLIOGRAF\u00cdA:<\/strong><\/p>\n\n\n\n

Peque\u00f1a historia industrial: origen del chocolate. (n.d.). Club del Chocolate. https:\/\/www.clubdelchocolate.com\/content\/83-pequena-historia-industrialorigen-del-chocolate<\/p>\n\n\n\n


Equipos para prensar cacao rallado y producir cacao en polvo – Portal de informaci\u00f3n sobre la industria alimentaria y de confiter\u00eda. (n.d.). Baker-Group.Net. https:\/\/es.baker-group.net\/technology-and-recipes\/<\/p>\n\n\n\n


Los ocho principales beneficios y usos de la manteca de cacao. – Blog Aromium. (2018, March 7). https:\/\/www.aromium.es\/blog\/los-ocho-principales-benefi – cios-y-usos-de-la-manteca-de-cacao\/<\/p>\n\n\n\n


Prensa para Manteca de Cacao CREAMY 35 – DELANI. (n.d.). Delani Trading. Re – trieved October 19, 2022, from https:\/\/delanitrading.com\/producto\/prensa-de-manteca-de-cacao-creamy-35\/<\/p>\n\n\n\n


PROCESO INDUSTRIAL DEL CHOCOLATE. (n.d.). Infocafes. http:\/\/infocafes. com\/portal\/wp-content\/uploads\/2017\/02\/PROCESO_INDUSTRIAL_DEL_CHOCOLATE.<\/p>\n\n\n\n

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Te invitamos a visitar nuestra p\u00e1gina web por medio del siguiente
link o nuestra tienda f\u00edsica para ver algunas de las opciones de
prensa de manteca de cacao que tenemos para ti.<\/p>\n\n\n\n

http:\/\/museodelchocolate.com.co\/shop\/<\/a><\/p>\n\n\n\n

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FICHA DE REGISTRO: MDC. PRE<\/p>","protected":false},"excerpt":{"rendered":"

LUGAR DE ORIGEN: HolandaAUTOR: Conrad Van HoutenDESCRIPCI\u00d3N:\u201cM\u00e1quina de f\u00e1cil operaci\u00f3n, ideal para la separaci\u00f3n de la manteca de cacao\u201dOBJETIVO DE LA T\u00c9CNICA EN REPOSTER\u00cdA:Su etapa contribuye al sabor y olor de nuestro chocolate para la elaboraci\u00f3n de recetas. Consiste en obtener una torta de cacao f\u00e1cil de triturar para ser utilizada como el polvo de […]<\/p>\n","protected":false},"author":1,"featured_media":19248,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[302],"tags":[],"class_list":["post-14873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-salud-recetas"],"yoast_head":"\nPRENSA DE MANTECA DE CACAO - Museo del chocolate<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/museodelchocolate.com.co\/en\/la-prensa-de-cacao\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PRENSA DE MANTECA DE CACAO - Museo del chocolate\" \/>\n<meta property=\"og:description\" content=\"LUGAR DE ORIGEN: HolandaAUTOR: Conrad Van HoutenDESCRIPCI\u00d3N:\u201cM\u00e1quina de f\u00e1cil operaci\u00f3n, ideal para la separaci\u00f3n de la manteca de cacao\u201dOBJETIVO DE LA T\u00c9CNICA EN REPOSTER\u00cdA:Su etapa contribuye al sabor y olor de nuestro chocolate para la elaboraci\u00f3n de recetas. 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