On 7/19/2019 at 7:34 AM, Vojta said:@Kerry Beal said: cocoa = cocoa butter + cocoa mass. I understand cocoa mass as cocoa solids.
Thus we have an equation: cocoa = cocoa butter + cocoa solids
In the Fig 1 they state '33,1 % min. cocoa' under that there is '34.6 % cocoa butter'.
cocoa = cocoa butter + cocoa solids
33,1 % = 34,6 % + cocoa solids
In order this equation holds true:
33,1 % = 34,6 % - 1,5 %
Which is absolutely nonsense to have negative amount of an ingredient. And I have no idea whats wrong.
The European labeling law says that cocoa solids refers to the chocolates combined weight of cocoa butter and dry cocoa particles (i.e. cocoa powder) and the label must show the percentage of dry cocoa solids. So for that purpose cocoa solids is not synonymous with cocoa powder. For labeling in Europe the equation above should be
cocoa solids = cocoa butter + cocoa powder
I wonder if the 1.5% difference in the cocoa solids percentage and the cocoa butter percentage on the label is because the label must show dry cocoa solids and there's a tiny amount of water in cocoa butter..
