Perfect for confectionery, dairy products, biscuits and cake premixes. Product obtained from pressing cocoa liquor. After pressing, we obtain cocoa cake, which is the cocoa solids defatted to a limit of 5% to 12% fat (cocoa butter). It is then deagglomerated, turning into cocoa powder.
Main raw material used in the manufacture of chocolate, in baking, confectionery and desserts. It is manufactured by grinding selected almonds, and then separating the solids and fats of the cocoa almond.
The fat is called cocoa butter and can be used in cosmetics or in the preparation of ice cream, sweets, chocolates and even cheese. When pressing the almonds, we separate the “solids” and the fat present in them.