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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 Packing : 	25 kg multiplied kraft paper bag with polyethylene inside Shelf Life : 	24 months in original storage Chemical and Physical Specifications : Color  Flavor 					 pH 						 Moisture, max g/100g 			 Fat Content (%)				 Fineness through 200 mesh sieve, (%) min.  	 Microbiological Specifications : Total plate count col per gram, max 	 Mold col per gram, max 			 Yeast col per gram, max 			 Escherichia Coli in 1 gram 		 Salmonella in 25 gram 			 Total coliform 				    up to standard ( brown ) up to standard  pH 5,0 - 6,0 5,0 10 - 12  99,5+/-0,5   5.000 50 50 Negative Negative None  Natural Cocoa Powder TECHNICAL SPECIFICATION - NATURAL COCOA POWDER
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.