Natural organic cocoa mass
Lithuania
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.
Request for a quoteSweden
Energy 1479 Kj,355 Kcal Fat Of which saturated 11 g,6.6 g Carbohydrates Of which sugar 24.5 g,0.5 g Fibers 32 g Protein 23.5 g
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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.
Request for a quoteNetherlands
We are suppliers of BEST QUALITY Cocoa Beans and looking for serious buyers in need of our products, contact with us for more details. High grade dried raw cocoa beans for sale high quality cocoa beans producing beans with the strongest flavour raw sun-dried cocoa beans a) moisture: 5.5% - 6.2% maximum b) foreign matters: 1.29% maximum c) beans count: 91 to 99 beans/kg d) broken beans / defective: 0.7% - 0.8% maximum 100grms equal 92, 17 beans, cut -test 300beans: moisture: 7, 64% insect damaged beans: 0% slaty beans: 4, 67% violet beans: 2, 00% white sports: 3, 00% mouldy beans: 6, 67% typical cocoa smell, no contamination or off flavour detected. -size: 90 - 100 beans/100gram. -moisture: < =7.5%. -furmentation cocoa beans: >=95%. procedures: -storing cocoa fruit 7 days. -peel and take bean then make furmentation 3 days. -dry in to the sun when it meets standard. samples available
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