COCOA POWDER
Cocoa powders imported from the Netherlands, Germany, and Spain meet various product requirements with their high (20–22%) and low (10–12%) fat contents, as well as a wide range of color and flavor profiles. There are specific alternatives suitable for dairy products, with pH levels compatible with milk, fine particle size, and low shell content. Our technical team provides support in selecting the most suitable cocoa powder for your application.
COCOA MASS (LIQUOR)
Cocoa mass (liquor), the primary ingredient in real chocolate production, is obtained from cocoa beans of different origins—either individually or blended—and processed with varying roast levels to reflect their characteristic properties. Our portfolio includes cocoa liquors with different color, flavor, and fineness profiles, enabling the development of premium segment chocolates.
https://www.ofi.com/en-us/cocoa/cocoa-liquor
COCOA BUTTER
Our varieties of pressed, deodorized, pure cocoa butter—produced from cocoa beans using advanced technology—are one of the key raw materials in chocolate production. Our cocoa butters optimize the product’s melt-in-mouth sensation, hardness, and shape, while also significantly enhancing flavor perception.