Natural Cocoa Butter 25kg (Sold Per MT) KES13,596.45
  • USD: $105.00
  • EUR: € 99.58
  • GHS: ₵1,662.15
  • NGN: ₦175,833.00
  • TZS: TSh277,620.00
  • GBP: £82.99
  • AED: د.إ385.65
  • XOF: CFA65,269.05
  • XAF: CFA65,269.05
  • UGX: UGX386,914.49
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Natural Cocoa mass Per MT KES543,858.02
  • USD: $4,200.00
  • EUR: € 3,983.28
  • GHS: ₵66,486.00
  • NGN: ₦7,033,319.90
  • TZS: TSh11,104,800.00
  • GBP: £3,319.60
  • AED: د.إ15,426.18
  • XOF: CFA2,610,761.94
  • XAF: CFA2,610,761.94
  • UGX: UGX15,476,579.59

Natural Cocoa mass 25kg bags /Boxes (per MT)

KES13,596.45

  • USD: $105.00
  • EUR: € 99.58
  • GHS: ₵1,662.15
  • NGN: ₦175,833.00
  • TZS: TSh277,620.00
  • GBP: £82.99
  • AED: د.إ385.65
  • XOF: CFA65,269.05
  • XAF: CFA65,269.05
  • UGX: UGX386,914.49

Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean.

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SKU: GAG-CocoaMass-NAT-25kgs-MT Categories: , , Tags: ,
Description

Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean. Once micronised, beans can be broken up and “winnowed”. During winnowing, the shells are removed by air flow leaving only the cocoa nibs. The cocoa nibs are then roasted which both sterilises the nibs and enhances the flavour. Once roasted the nibs are cooled and are ready for grinding. The action of physical grinding is all that is required to turn the solid nibs into a viscose liquid, by releasing cocoa fat (butter) from the nibs with the remaining cocoa solids held in suspension. Cocoa liquor usually passes through two or three stages of grinding to achieve the required “fineness” i.e. particle size of solid held in suspension. Cocoa liquor is the base ingredient for the manufacture of all chocolate.

Additional information
Product Origin:

West Africa (Cote D'ivoire, Ghana, Nigeria)

Organoleptic Properties:

Color (Lovibond, 1” Cell) : 2.0-3.0 Red + 30-40 Yellow
Taste and smell: Chocolate but characteristic of press

Physical and Chemical Properties

Fat content (%) : 52 minimum
Fineness (through 200 mesh) (%) : 99.5+ 1-0.5
Moisture (%) : 2.0
pH : 5.0- 6.0
Ash (%) : Max 12

Microbiology Properties:

Total plate count (cfu/g) : 5000 (max)
Coliforms per (cfu/g) : None
Mould (cfu/g) : Max 50
Yeast (cfu/g) : Max 100
Salmonella (cfu/q) : Negative / 25 grams
Pathogenic bacteria (cfu/g): Negative / 25 grams

Allergens:

The products do not contain known allergens

Safety:

The product is harmless, safe and fit for human consumption

Shelf life:

24 months in original packaging when stored properly under recommended storage conditions.

Packaging:

25kg Boxes 4-ply corrugated cartons lined with high-
density polythene liner 64'77, SP70u. Packaging to include product description, expiration date, SKU #, production date and lot number.

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