Cocoa
There are three main ingredients extracted from cocoa bean: cocoa powder, cocoa butter and cocoa mass. We supply a wide range of cocoa powder as well as cocoa butter and cocoa mass to different industries, such as chocolate, ice cream, dairy, sweets, etc.
Cocoa Powder | |
| Cocoa Powder is made from fermented, dried, and roasted cocoa beans, which are cracked into nibs and grounded into a paste containing cocoa solids suspended in near-flavorless cocoa butter. Then, the butter is extracted from the cocoa mass and what is left is the crumbly solids grounded into a fine and unsweetened powder. There are two types of cocoa powder: Natural and Alkalized. Our different types of cocoa powder: Ultra Low-Fat Cocoa Powder: 0-2% fat content cocoa powder perfect for diet products in applications such as spread, compounds, bakery, dairy, ice cream, chocolates and food supplements Natural Cocoa Powder: 10-12%, 20-22% and 22-24% fat content, Alkalized Cocoa Powder: 10-12%, 20-22% and 22-24% fat content, mostly used for chocolate drink, pastries and confectionery. | |
Cocoa Butter | |
| Cocoa butter is the fat extracted from the cocoa bean. We offer the following types of Cocoa butter: Deodorized Cocoa Butter (Original): a regular deodorized cocoa butter like any deodorized cocoa butter in the world. Refined Deodorized Cocoa Butter (Velvet): a refined and deodorized cocoa butter with slightly lower melting curve that required slightly deeper cooling for proper crystallization. This type of butter is very suitable for ice cream coating (viscosity) or sprinkles, enrobing chocolate, molded shapes as well for blending with other cocoa butters or fats. White Refined Deodorised Cocoa Butter (Polar): a ultra-white cocoa butter specially developed for paper-white chocolate applications or for specialty applications like cosmetics or pharma. Natural Cocoa Butter: Natural fat from the cocoa bean. | |
Cocoa Mass | |
| Cocoa Mass is also known as Cocoa Liquor or unsweetened chocolate. It is the 100% pure cocoa made from the roasted cocoa beans and grounded into a smooth liquor after the cocoa butter is removed and has an excellent aroma and taste which makes it perfect for chocolate making and other products that requires a strong chocolate taste. For the same reason, the Natural Mass is widely used in the confectionery industry. | |
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