繼97年度「彩色防潮防結塊糖粉之製程開發(新)」計畫完成以南靖糖廠現有激晶槽設備生產供應國內烘焙業者使用於慕絲蛋糕表層之裝飾用防潮糖粉，此產品已經由烘焙進口商德麥食品股份有限公司確認品質符合需求，該公司同時也請求台糖公司能協助開發防潮可可粉，由於防潮可可粉價格更高(440元/公斤:資料來源迦得貿易實業有限公司)且需求量更高於防潮糖粉(20公噸/年:資料來源德麥食品股份有限公司)，於97年度以防潮糖粉相同之覆油技術進行可可粉防潮處理，雖有改善但防潮能力仍不佳，將該產品灑於慕絲蛋糕表層冷凍後解凍防潮可可粉仍會受潮，以目前之防潮糖粉技術要應用於可可粉仍有困難，主要因可可粉含融點約28℃之可可油達10%-23%，於防潮糖粉使用於調節操作性及抗結塊之半固態油脂最多僅添加6%且融點也在35℃以上，由97年度之覆油實驗發現添加油脂融點越低防潮性越差。98年度計畫擬將可可粉中之油脂完全萃取出(該可可奶油可轉售應用於巧克力及烘焙業)，再添加最低比例回無油可可仁使其具可可粉之香味及顏色再進行防潮處理，同時利用碳酸氫鈉及碳酸鉀進行鹼處理使可可粉顏色加深(德麥公司希望產品顏色愈深愈好)，此防潮可可粉既可廣泛應用於含水份較高之蛋糕產品進行裝飾，同時於冷凍後解凍不受潮。 Processing of white color, blocking free powdered sugar powders is continuing to develop a new dusting cocoa powders. The consumption of dusting cocoa powder is more than that of dusting sugar. It is also more expensive (440NT$/Kg)than dusting sugar. When cocoa powders treated with the ingredients of dusting sugar, it didn't have the water proof abilities as dusting sugar. It may be due to the cocoa powders contain high amount of cocoa butter, which make the cocoa powder difficult to grind. The purpose of this research is to development the dusting cocoa by using fat extraction, alkaline treatment and cocoa butter substitution technology to obtaining an ideal products.
