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Cocoa Products

Cocoa Mass  is also known as Cocoa Liquor or

unsweetened chocolate.

 

The Natural Mass  is widely used in the confectionery industry.  This cocoa mass is made with 100% West Africa cocoa beans. The cocoa mass has an excellent aroma and taste and it is also perfect for making chocolates and any other products that requires a strong and exquisite taste of chocolate.

Natural Cocoa Butter

 

Cocoa butter is the natural fat of the cocoa bean. The butter obtained through the processing of cocoa mass is pure, which guarantees all its extraordinary crystallization properties.

Natural Cocoa Cake

After cocoa liquor (mass) has been pressed and the majority of the butter extracted, the remaining by product is known as cocoa cake. The press residue (cake) normally has a fat content of between 10% & 12% although higher or lower fat contents can be achieved if required.

Natural Cocoa Powder

Cocoa powder is the final product obtained by grinding the cocoa cake, which is the cocoa mass after being processed, to reduce the fat content. Types of cocoa powder: Natural: 10-12% - 20-22%. Has an acidic, somewhat astringent flavor with a typical chocolate note. Common uses: Brownies, cookies, cakes Alkaline: 10-12% - 20-22%.  Alkalization partially neutralized the acids present in cocoa and reduces the astringency . Common uses: Chocolate drinks, pastries and confectionery.
Copyright © 2008-2015 Ephoka | All Rights Reserved
web works Cocoa Mass TECHNICAL SPECIFICATION - COCOA MASS  Chemical and Physical Specifications :Flavor 					 pH 						 Moisture, max g/100g 			 Fat Content (%) 				 Fineness through 200 mesh sieve, (%) min.    Microbiological Specifications : Total amount of bacteria ufc/g 		 Mold col per gram, ufc/g 			 Yeast col ufc/g 				 Escherichia Coli in ufc/g 			 Salmonella in 25 gram 			 enterobacteriacea ufc/g 			   up to standard typical cocoa taste pH 5,0 - 6,0 2,0% 52% minimum 99,5+/-0,5    5.000 max 50 max 100 max Negative Negative None  Packing : 	25 kg Boxes 4-ply kraft corrugated cartons lined with high density  polyethylene liner 64x77, SP70u. Shelf Life : 	24 months in original storage.
Copyright © 2008-2015 Ephoka | All Rights Reserved
web works

Cocoa

Products

Cocoa Mass  is also known as

Cocoa Liquor or unsweetened

chocolate.

 

The Natural Mass  is widely used in the confectionery industry.  This cocoa mass is made with 100% West Africa cocoa beans. The cocoa mass has an excellent aroma and taste and it is also perfect for making chocolates and any other products that requires a strong and exquisite taste of chocolate.

Natural Cocoa Butter

 

Cocoa butter is the natural fat of the cocoa bean. The butter obtained through the processing of cocoa mass is pure, which guarantees all its extraordinary crystallization properties.

Natural Cocoa Cake

After cocoa liquor (mass) has been pressed and the majority of the butter extracted, the remaining by product is known as cocoa cake. The press residue (cake) normally has a fat content of between 10% & 12% although higher or lower fat contents can be achieved if required.

Natural Cocoa Powder

Cocoa powder is the final product obtained by grinding the cocoa cake, which is the cocoa mass after being processed, to reduce the fat content. Types of cocoa powder: Natural: 10-12% - 20-22%. Has an acidic, somewhat astringent flavor with a typical chocolate note. Common uses: Brownies, cookies, cakes Alkaline: 10-12% - 20-22%.  Alkalization partially neutralized the acids present in cocoa and reduces the astringency . Common uses: Chocolate drinks, pastries and confectionery.