DELTA BUSINESS GROUP LLC

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.

Specifications
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

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