{"id":3234,"date":"2026-10-20T17:22:17","date_gmt":"2026-10-20T09:22:17","guid":{"rendered":"https:\/\/www.cocoamachinery.com\/"},"modified":"2026-10-20T17:22:24","modified_gmt":"2026-10-20T09:22:24","slug":"which-cocoa-powder-particle-size-is-right-for-you","status":"publish","type":"post","link":"https:\/\/www.cocoamachinery.com\/es\/which-cocoa-powder-particle-size-is-right-for-you\/","title":{"rendered":"\u00bfQu\u00e9 tama\u00f1o de part\u00edcula de cacao es el adecuado para usted?"},"content":{"rendered":"
La respuesta honesta es que depende de lo que se venda, y m\u00e1s fino no significa autom\u00e1ticamente mejor. La mayor\u00eda del cacao en polvo comercial se encuentra en un tama\u00f1o de malla de alrededor de 200, porque ah\u00ed se encuentran la suavidad, el coste y la estabilidad durante el proceso de elaboraci\u00f3n. Si se va mucho m\u00e1s fino, se empiezan a pagar tres cosas: esto es lo que la mayor\u00eda de los gu\u00edas sobre el tama\u00f1o de las part\u00edculas de cacao dejan de lado.<\/p>\n\n\n\n
El procesamiento de polvo de cacao de mayor calidad cuesta m\u00e1s<\/h2>\n\n\n\n
El primer coste es la ingenier\u00eda. Pasar de 200 a 300 mesh no implica un funcionamiento m\u00e1s prolongado de la m\u00e1quina. Significa una velocidad de alimentaci\u00f3n m\u00e1s lenta, una velocidad de rotor m\u00e1s alta, m\u00e1s pasos de clasificaci\u00f3n y m\u00e1s refrigeraci\u00f3n, porque cada paso m\u00e1s fino obliga a la m\u00e1quina a romper part\u00edculas que ya son peque\u00f1as. Una m\u00e1quina que pueda mantener c\u00f3modamente 200 mesh a su salida nominal suele perder capacidad en el momento en que se pasa al objetivo de 300 mesh. La molienda sigue siendo posible; lo que cambia es el rendimiento. Este es el primer n\u00famero que se fija al especificar el tama\u00f1o de part\u00edcula del cacao en polvo, porque el objetivo que se elige fija el molino y la potencia que lo impulsa.<\/p>\n\n\n\n
<\/figure>
\n
El segundo coste es el calor, algo importante para el cacao. El manteca de cacao se suaviza a unos 35\u00b0C, y el molido del cacao convierte la energ\u00eda mec\u00e1nica en calor. Una vez que la grasa comienza a suavizarse, se empapa, se pega a la pantalla y obstruye la misma, y todo el proceso se ralentiza. Por eso es necesario incorporar un sistema de refrigeraci\u00f3n durante el molido fino, y por eso el pastel de prensa se tritura con mayor fuerza antes de llegar al molino fino. Controlar el tama\u00f1o de las part\u00edculas del cacao tambi\u00e9n requiere equilibrar la intensidad de molido con la temperatura para evitar que la grasa se empape y mantener una producci\u00f3n estable.<\/p>\n<\/div><\/div>\n\n\n\n
Combine la finura con el uso<\/h2>\n\n\n\n
La finura de molido del polvo de cacao se fija por la aplicaci\u00f3n, no por el n\u00famero m\u00e1s alto en una hoja de datos. Un polvo grueso de alrededor de 80 malla es adecuado para la elaboraci\u00f3n de productos de panader\u00eda, donde el cacao es un ingrediente entre muchos. La calidad general se sit\u00faa cerca de 100 malla. Los compradores de bebidas y bebidas instant\u00e1neas quieren una calidad de 200 malla, porque cualquier cosa m\u00e1s gruesa se deposita en la taza. Solo las mejores calidades, que superan los 325 malla, justifican su coste en chocolate de consumo premium. Elegir el objetivo adecuado es el objetivo principal: la finura de molido del polvo de cacao impulsa tanto el rendimiento del producto como la eficiencia de la producci\u00f3n. La p\u00e1gina de la m\u00e1quina de molido de polvo de cacao muestra las unidades que alojan cada una de estas calidades.<\/p>\n\n\n\n
El tama\u00f1o de las part\u00edculas de la polvorienta de cacao supera al de la malla<\/h2>\n\n\n
\nAn\u00e1lisis del tama\u00f1o de las part\u00edculas de cacao mediante difracci\u00f3n l\u00e1ser<\/figcaption><\/figure>\n<\/div>\n\n\n
Una aclaraci\u00f3n es importante cuando se comparan los valores de los lotes. Un especificaci\u00f3n que diga \u201c99% pasa a trav\u00e9s de un tamiz de 200 micras\u201d nos indica la abertura del tamiz, no el tama\u00f1o real de cada part\u00edcula. Las part\u00edculas son irregulares y se agrupan juntas, por lo que dos polvos pueden pasar a trav\u00e9s de un tamiz de 200 micras y seguir comport\u00e1ndose de manera diferente en un mezclador o en una bebida. Es por eso que el tama\u00f1o de las part\u00edculas de la cacao se indica como D50 y D90, medidos mediante difracci\u00f3n l\u00e1ser. La D90 es el n\u00famero que predice la consistencia: marca las part\u00edculas m\u00e1s grandes y son estas, no la media, las que se perciben con el paladar.<\/p>\n\n\n\n
Verificar la pureza tiene su propio inconveniente. El tamizado en seco del cacao no funciona bien porque la grasa y la est\u00e1tica hacen que las part\u00edculas se peguen, por lo que el tamizado en h\u00famedo es el m\u00e9todo m\u00e1s fiable. Esto tambi\u00e9n es la raz\u00f3n por la que es mejor leer la dimensi\u00f3n de las part\u00edculas del cacao a partir del resultado de la difracci\u00f3n l\u00e1ser en lugar de solo con un tamiz, y por qu\u00e9 la pureza de tamizado del cacao indicado siempre debe indicar el proceso que lo ha realizado. Nuestros tamices de v\u00eda seca, desde el GG-S20B hasta el GG-S60B, cubren una malla de 20 a 120 micras y cambian la pureza intercambiando la pantalla. El tamizado en h\u00famedo, con el molino de coloides GG-JMS alimentando un molino de bolas GG-CQM, alcanza una dimensi\u00f3n de 20 a 25 micras para el licor, como se explica en la p\u00e1gina sobre el molino de licor de cacao.<\/p>\n\n\n\n
Preguntas frecuentes<\/h2>\n\n\n\n
\u00bfQu\u00e9 tama\u00f1o de malla es est\u00e1ndar para el polvo de cacao? <\/strong><\/p>\n\n\n\n
Un tama\u00f1o aproximado de 200 mesh, o aproximadamente 99% part\u00edculas de 75 micras, es el tama\u00f1o comercial del polvo de cacao fino.<\/p>\n\n\n\n
\u00bfPor qu\u00e9 no moler todo lo posible finamente? <\/strong><\/p>\n\n\n\n
El molido m\u00e1s fino aumenta la energ\u00eda, el calor y la cantidad de polvo durante el corte, y, m\u00e1s all\u00e1 de un cierto punto, no aporta nada al producto final.<\/p>\n\n\n\n
\u00bfC\u00f3mo se verifica realmente la pureza? <\/strong><\/p>\n\n\n\n
La filtraci\u00f3n con agua es m\u00e1s fiable que la filtraci\u00f3n en seco, y la difracci\u00f3n l\u00e1ser proporciona los valores D50 y D90, siendo D90 la indicaci\u00f3n de las part\u00edculas gruesas que causan la pegajosidad.<\/p>\n\n\n\n
The honest answer is that it depends on what you sell, and finer is not automatically better. Most commercial cocoa powder settles around 200 mesh, because that is where smoothness, …<\/p>","protected":false},"author":3,"featured_media":3238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-3234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge"],"yoast_head":"\n
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<\/figure>![\"An\u00e1lisis](\"https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2026\/10\/Cocoa-Powder-Particle-Size-Analysis-Using-Laser-Diffraction.jpg\")