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Cocoa Mass
Cocoa Mass, also known as cocoa pulp, is an intermediate product made from roasted, shelled and ground cocoa beans (Theobroma cacao). It is a key ingredient in the production of chocolate, giving it its characteristic intense flavor and aroma.
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Technical aspects
Cocoa Mass, also known as cocoa pulp, is an intermediate product made from roasted, shelled and ground cocoa beans (Theobroma cacao). It is a key ingredient in the production of chocolate, giving it its characteristic intense flavor and aroma.
- Ingredients: 100% pure cocoa beans.
- Appearance: Thick, dark brown paste.
- Flavour: Intense, distinctive cocoa aroma, Bitter, deeply chocolaty.
- Fat content: Depends on specification, generally 50-55%.
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Storage period
It is recommended to store in a cool, dry place, away from direct sunlight to preserve the freshness and quality of the product.
Packaging
The product is available in a variety of packaging options: from small containers for home use to large barrels and bags for industrial use.
Application
- Chocolate industry:
Cocoa mass is the basic raw material for the production of various types of chocolate, including dark, milk and white chocolate. Its high cocoa butter and cocoa solids content contributes to the rich taste and smooth texture of chocolate products.
- Food industry:
Used as an ingredient in confectionery, baked goods and desserts to impart an intense chocolate flavor.
- Health products:
Cocoa mass is often used in nutritional products, such as energy bars and dietary supplements, due to its antioxidant properties and mineral content.
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