Our Products

Cocoa Powder

Cocoa powder comes from coffee beans that grow in pods on the cacao tree. The beans are fermented, dried, roasted and cracked; the nibs are ground to extract about 75% of the cocoa butter, leaving a dark brown paste called chocolate liquor.

Cocoa Butter

Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.


Code No. PH Colour Flavour
       
 Euro Range
 101  5.0 - 5.9  LIGHT BROWN  NATURAL
 201  6.2 - 6.6  MEDIUM BROWN  LIGHTLY ALKALIZED
 301  6.8 - 7.2  REGULAR BROWN  REGULAR ALKALIZED
 401  7.2 - 7.6  DARK BROWN  MODERATELY ALKALIZED
 FAT CONTENTS: (%)  10 - 12
 FINENESS (%<75Pm)  99.50 MIN. (Wet method, through 200 mesh sieve)
 MOISTURE (%)  5.0 MAX.
 SHELL CONTENT (%)  1.75 MAX. (Shell in Nib after Winnowing)
 
CHARACTERISTICS:  
 TOTAL PLATE COUNT / g  5000 Max.
 YEAST & MOLD / g  50 Max.
 ENTEROBACTRIACEAE / g  Negative
 COLIFORMS / g  Negative
 E-COLI / g  Negative
 LIPASE ACTIVITY  Negative

Manufacturing Process

Flow Chart