Nilicota cocoa butter - Import export

Energy 3766 Kj,900 Kcal Fat Of which saturated 100 g,59.7 g

Cocoa butter is used in cosmetics and as a base oil in aromatherapy massages of the face and body. It hydrates and regenerates the skin, smoothes wrinkles, helps to erase scars and stretch marks. Cocoa butter massages tone the skin, activate the release of toxins, fluid retention, fat accumulation and are preferred in anti-cellulite therapies. Cocoa butter helps to achieve a natural, chocolate complexion without burning and dehydrating the skin. It leaves an invisible film on the skin, thus protecting it from the harmful effects of environmental factors.

Cocoa liquor (also known as Cocoa mass) is the basic ingredient in manufacture of all chocolate. It is the first product in liquid form which comes from pressing of the cocoa nibs. Cocoa liquor is the source of both Cocoa butter and Cocoa powder. After fermentation, cocoa beans goes under high heating process, by means of a Micronizer, which causes the shell to be separated from the nib. Thereafter the cocoa beans are broken and a winnowing machine is used to remove the shell thus collecting only the cocoa nibs. After roasting, the nibs are ground and processed into cocoa liquor.

Cocoa butter is the result of pressing Cocoa liquor (or mass) under very high pressure. After the Cocoa butter is collected in a liquid state it is packed in 25kg carton boxes and cooled down to be transported to our clients. Cocoa butter remains solid under a temperature of 270C but starts to melt at 27.70C and completely melts at 350C. When Cocoa liquor is pressed, the cocoa butter comes our first in the Natural state keeping the full flavor of Cocoa. Further process is carried out to obtain deodorized Cocoa butter so that it can be used in chocolate manufacture without affecting the smell and flavor of the chocolate. Cocoa butter is used to make chocolate either on its own or mixed with cocoa liquor. In addition to food use, Cocoa butter is used in pharmaceutical and cosmetics products due to its antioxidant properties and lubricating nature.

It comes from the pressing of cocoa liquor or paste and is a basic ingredient in the production of chocolate and confectionery products. It is also used in the cosmetics sector. See the three (3) 100% deodorised and two (2) natural butter options available, according to your requirements. Presentation: • Blocks (solid) 25 Kg • Liquid in Bulk (Tanks) For more information about our products, technical data sheets, and/or distribution, please consult our sales team. We will be pleased to serve you and present you with options adapted to your requirements.

Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter MCT oil Multi collagen No palm oil Unique ‘Cremeux’ texture

Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter MCT oil Multi collagen No palm oil Unique ‘Cremeux’ texture

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture

Most nut butters play their marketing around ‘made of 100% Pistachio’. The problem is that now, you have a liquid pistachio paste that is not spreadable. In fact, you could almost drink it with straw. A pure paste is important if you are making a pastry application. If you want to use it as a dip sauce for your vegetables it would be to liquide. We choose to put 80% pistachios and strengthen the texture with other healthy fats like pure cacao butter and MCT oil. To increase our collagen intake we enriched the Pistachio nut butter with a multi collagen including type I, II,III,IV,V en X collagen. Spreadable for or nutty breads – Dip sauce for your vegetables during an afternoon snack – An Apero sauce base for seed crackers – A morning Pistachio/Cherry Greek yogurt

Most nut butters play their marketing around ‘made of 100% Peanuts’. The problem is that now, you have a liquid pistachio paste that is not spreadable. In fact, you could almost drink it with straw. A pure paste is important if you are making a pastry application. If you want to use it as a dip sauce for your vegetables it would be to liquide. We choose to put 78% peanuts and strengthen the texture with other healthy fats like pure cacao butter and MCT oil. To increase our collagen intake we enriched the peanut butter with a multi collagen including type I, II,III,IV,V en X collagen. Spreadable for or nutty breads – Dip sauce for your vegetables Sticks during an afternoon snack – An Apero sauce base for seed crackers – A cup of granola with peanuts and orange zests Sablé breton with peanuts – Peanut Ice cream – Baking applications like pound cakes – Topping recipe for Friand with peanuts

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture Ingredients macadamia nuts 74%, cacao butter, mct oil powder (coconut oil, acacia fibre), collagen complex. Produced in a facility that also uses gluten containing cereals, eggs, milk, peanut, walnuts and sesame seeds.

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture Ingredients hazelnuts 75%, cacao butter, MCT oil powder (coconut oil, acacia fibre), collagen complex. Produced in a facility that also uses gluten containing cereals, eggs, milk, peanut, walnuts and sesame seeds.

With MCT With Multi Collagen No Palm oil Unique ‘Crémeux’ texture

Caramel Beurre Salé Chocolat Noisette Chocolat Intense Chocolate Pistache Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter MCT oil Multi collagen No palm oil Unique ‘Cremeux’ texture

Natural organic cocoa butter.

In addition to cocoa butter, chocolate contains vegetable fats. Ingredients: dried cranberries 40% (cranberry, sugar, sunflower oil), chocolate 30% - cocoa mass min. 43% (sugar, cocoa mass, cocoa butter, vegetable fat - palm, shea, sal, mango kernel - in variable proportions, emulsifiers: lecithins (soy) and E476, aroma), sugar, reduced cocoa powder fat, glucose syrup, water, glazing agents (glazing agents: gum arabic, shellac, bulking agent: sucrose, glucose syrup, palm oil, acidity regulator: citric acid, preservative: sorbic acid, water, ethanol). The product may contain peanuts and other nuts. Gluten-free product.

Hand-made Chocolate. all types of chocolate. bespoke mainly. corporates and occasions. mor details on website.

The EFKO company produces lauric and non-lauric cocoa butter substitutes. ZMK lauric type - non-tempered substitutes for cocoa butter, intended for the production of hard and fragile confectionery glazes, candy bodies and hollow figures. "Ecolad" of non-lauric type - cocoa butter substitutes obtained by the "dry" fractionation method. They are intended for the production of a wide range of confectionery glazes: from hard to plastic.