Copyright © 2008-2015 Ephoka | All Rights Reserved
Designed by SuccessWizard

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 Expeller Cocoa Butter TECHNICAL SPECIFICATION - EXPELLER COCOA BUTTER Chemical and Physical Specifications : Color (Lovibond, 1 Cell) 			 Flavor   Moisture content (%)  Peroxide value 				 F F A ( Oleic %) 				 Blue value 					 iodine value 					 Equilibrium Quotient (Grad C/Min) 	 Unsaponifiable Matter 			 Slip point 					 Clarity (Ratio Turbidimeter) 		  Microbiological Specifications : Total plate count 				 Yeast 						 Coliform 					 E.Coli 						 Salmonella 					   2,0 - 3,0 Red + 30 - 40 Yellow Chocolate but characteristic of press cocoa butter 0,2% (max) 2,0 Meg/kg. (max) 5 - 10%(max) 0,05%(max) 35,0 - 43,0 0,125 (min) 0,35% (max) 31C - 35C 20 NTU (max)   1.000/gr. (max) 25 cfu/gr. (max) Absent in 1,0 gr. Absent in 1,0 gr. Absent in 1,0 gr.   PACKING: 	25kgs Boxes 4-ply kraft corrugated cartons lined with high density  polyethylene liner 64x77,Sp70u. SHELF LIFE :Two (2) years in original packaging when stored properly under  recommended storage conditions. STORAGE : 	Cool and dry 18C - 21C Relative humidity 60% (max). Protect from  direct light and foreign aroma.
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.