100% cocoa Texture: high-quality powder, minimum99 (200 mesh, 75 microns) Uniform, dark-brown color No preservatives added Weight: 25kg Container: Paper bag combined with food-grade plastic Flavor: intense, chocolatey aroma PH 5.5 Moisture content: 5% maximum
Cocoa Paste
A paste obtained by grinding roasted beans at temperatures between 120°C and 150°C, the cocoa mass is then pressed to obtain cocoa butter and powder. It is used in the chocolate industry.
Composition
Roasted cocoa beans Characteristics
Texture: smooth No preservatives added Consistency: thick Color: brown Fragrance: intense and chocolatey pH: 5.5 Moisture content: 5% maximum Fat content: 45% minimum Typical cocoa taste.
Cocoa Butter
100% natural, with no artificial additives, extracted from the pressing of cocoa liquor. It is intended for the chocolate and pharmaceutical industries for the manufacture of cosmetic products.
Composition
Pure cocoa butter (100%) Characteristics
Texture: solidified at temperatures below 25°C No preservatives added Consistency: thick Color: light yellow Container: 100g plastic box Fragrance: characteristic of cocoa pH: 5.5 Moisture content: 0.5% maximum Lipid content: 99% minimum