Cocoa Powder
Cocoa powders have a wide range of colour, odour and taste including high fat (20-22%), low fat (10-12%) and specific cocoa powders, suitable pH for especially dairy products.
Fine particle, low shell content cocoa powders in various alkalization degrees are available for different industries.
Cocoa Mass (Liquor)
Cocoa Liquor is the main component of chocolate, produced from cocoa beans of different origins either keeping their characteristics or blending and then roasting. Wide selection of cocoa liquors help customers to develop their own chocolates and premium brand chocolates.
Cocoa Butter
Cocoa butter, which is pure, pressed, deodorized, is obtained from cocoa beans by using high technology. It is widely used in chocolate industry to improve flavour release, mouth-feel, solidification and hardness in chocolate.
AGRICULTURAL COMMODITIES
