Chocolate Enthusiasts, Welcome!

A versatile ingredient in the chocolate and pastry industry, cocoa mass offers a rich flavor and is packed with antioxidants 

Specifications:

• Moisture Content: Max 3%
• pH Level: 5.4-5.8% and 6.8-7.2%
• Fat Content: 48-52%
• Fineness: 99% 
• Total Plate Count: Max 7,500/g
• Yeast and Mold: Max 50/g
• Coli form ( in 1g): Negative
• E. Coli (in 1g): Negative
• Salmonellae (in 25g): Negative

Cocoa butter is crucial for creating high-quality chocolate products and is increasingly used in cosmetics and pharmaceuticals.

Specifications:

• Flavor: Normal
• Color: Light Golden to Yellow
• Free Fatty Acid: Max 1.75
• Moisture: Max 0.3%
• Melting point: 30-35 C
• Iodine Value: 33-42
• Peroxide Value: Max 4.0 
• Saponification Value: 188-198
• Unsaponifiable matter: Max 0.35%

Our cocoa powder range, from fruity naturals to dark, rich blacks, offers diverse flavors and colors.  

Specifications:

• Color: Brown, Dark Brown, & Blackish Brown
• Fat content: 5-8% and 10-12%
• pH : 5.5-7.4
• Moisture: Max 5%
• Ash Content: 2.3-7.5%
• Shell Content: Max 1.75%
• Fineness (wet, 200mesh): Min 99.5%