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Natural Cocoa Cake
Foodcom S.A. offers natural cocoa cake – a product created by pressing cocoa beans, which originate from West Africa. Natural cocoa cake has an intense brown color and solid form, making it a valued ingredient used in the production of cocoa powder, functional foods, as well as confectionery and bakery mixes.
The solution is aimed at industrial customers and B2B companies looking for a stable and controlled source of a natural intermediate product for further processing.
Technical aspects
Natural cocoa cake is a dark, compact product formed after separating the fat from the cocoa mass. It has a slightly acidic pH and low moisture content, which facilitates its storage and further processing. The product contains no allergens, GMOs or preservatives. It is derived from plant-based raw materials and meets strict microbiological standards.
| Parameter | Value |
|---|---|
| Color | Brown |
| Origin of raw material | West Africa |
| Country of production | European Union |
| Fat content | 10-12% |
| Moisture content | ≤ 6,5% |
| pH value | 5,5 ± 0,5 |
| Microbiology – total microbial count | < 5,000 cfu/g |
| Yeasts and molds | < 50 cfu/g |
| Salmonella / E. coli | Absent |
| Aflatoxin B1 | < 0.20 μg/kg |
| GMO | GMO-free product |
Download specification
Storage period
Natural cocoa cake shouldnot be stored in a dry and cool place, with a maximum relative humidity of 75%. The product should be protected from sunlight and strong odors – it is best to store it in airtight bags or bulk packaging, which protect it from contamination and loss of technological properties.
Packaging
Natural cocoa cake offerede is offered in 25 kg bags bags and big bags, which meet all the requirements of transport safety and hygiene. Packaging materials protect the contents from moisture, light, oxygen and foreign odors, which guarantees the preservation of the full functionality of the product during the entire logistics process.
Application
The offered product finds wide application in the food industry, where it is used primarily as a raw material for the production of cocoa powder. Thanks to its technological properties and stable flavor profile, it is also a valuable ingredient in confectionery and bakery mixes. It is also increasingly used in the formulation of functional foods and dietary supplements as a natural ingredient of plant origin. In addition, it is used in specialty products, particularly in reduced-fat products, where it serves as a flavoring and texturizing agent.
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