Potassium Carbonate and Potassium Hydroxide can be used in cacao beans treatment for the production of cacao powder. For chocolates, we supply ingredients such as Lecithin, Citric Acid and more.
Cocoa products are made from cocoa beans, the kernels of the cocoa fruit. These fruits sprout directly from the trunk and the thicker branches of the cocoa tree. In the wild, these trees can grow to a height of fifteen metres. In cultivated forms they are kept shorter, up to four or five metres, in order to facilitate harvesting. Cocoa beans grow all year round, with thousands of small flowers. The taste of cocoa is unique. It possesses a delicious aroma, used in many food products for extra flavour and colour. The best-known, but certainly not the only, cocoa product is of course chocolate, which is made from cocoa mass (or “cocoa liquor”), cocoa butter and a sweetening agent, usually sugar. In reality, it is not only the type of bean and the drying process that determine the colour and the taste. The manufacturing process also has a strong influence on the ultimate product. The colour of cocoa powder, for example, may vary from light orange yellow to dark reddish brown.
Apart from its taste and flavour, cocoa is nutritious. The edible part of the cocoa bean – the ‘nib’ or kernel – contains about 55 % fat (with 36 % monounsaturated and 4 % polyunsaturated fatty acids) and 25 % carbohydrates. After roasting the nib, it contains approximately 12 % protein, 5 % water, 3.5 % minerals and vitamins, and 1.3 % theobromine. Cocoa powder contains a high proportion of natural fibre (nearly 30 %) and a relatively low number of calories (between 200 and 300 Kcal per 100 grams, depending on the percentage of fat).
Contact our team today about the newest additions to our portfolio about cacao products.