Naturata fine cocoa from Latin America -- 125g x 10 - pack of 10 PU

Naturata fine cocoa from Latin America -- 125g x 10 - pack of 10 PU

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  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Credit card / Cash on Delivery
Description
Naturata Fine Fine Cocoa from Latin America 125g. Compared to highly defatted cocoa (11% cocoa butter), Naturata's fine fine cocoa has a higher cocoa butter content (21% cocoa butter) and is therefore characterized by a strong, typical cocoa flavor. Natural. - Packaging unit
Nutritional information: per 100g
kJ: 1749
kcal: 418
Fat: 21g
of which saturates: 13g
Carbohydrates: 15g
of which sugars: 0.3g
Protein: 28g
Salt: 0.05g
Ingredients: Not in production: Peanut, gluten, lupin, nuts, celery, mustard, sesame, soy, milk
Uses: The cocoa is ideal for cakes and for preparing chocolate desserts. Also delicious as a hot chocolate drink!
Filling quantity: 125
Seal: DE-ÖKO-001
Origin: Non-EU agriculture. Switzerland. Dominican Republic, various countries
Additional information: No additives subject to declaration present
Notes: 100% & Fairtrade & climate-friendly: The beans for this fine flavour cocoa come primarily from cultivation projects in the Dominican Republic. Fine cocoa varieties such as Trinitario cocoa are preferred. Expert advisors support local cultivation and help with. More details at www.naturata.de
Production: Cocoa is obtained from the seeds of the evergreen cocoa tree. The flesh of the cocoa fruit contains the bluish-white, almond-shaped cocoa beans. The typical aromas of cocoa develop during fermentation and roasting: First, the beans are fermented. For this purpose, they are layered in boxes for several days and ventilated at regular intervals. The sugar content in the fruit puree leads to a fermentation process during which the temperature rises to 45-50°C. This causes the fruit puree to separate from the beans and flow away. After fermentation, the cocoa beans are dried in the sun, cleaned, and then roasted. The roasted seeds are crushed and coarsely ground. This liquefies the mass. The liquid cocoa mass is then pressed, whereby some of the cocoa butter is extracted. This process is carried out mechanically. The fat is not extracted with chemical solvents. What remains is the press cake, which is ground into cocoa powder. Depending on the residual cocoa butter content, it is referred to as cocoa (at least 20% cocoa butter) or cocoa with low fat content (at least around 10% cocoa butter).
Production: Cocoa is obtained from the seeds of the evergreen cocoa tree. The flesh of the cocoa fruit contains the bluish-white, almond-shaped cocoa beans. The typical aromas of cocoa develop during fermentation and roasting: First, the beans are fermented. They are layered in crates for several days and ventilated at regular intervals. The sugar content in the fruit pulp leads to a fermentation process during which the temperature rises to 45–50°C. This causes the fruit pulp to separate from the beans and flow away. After fermentation, the cocoa beans are dried in the sun, cleaned, and then roasted. The roasted seeds are crushed and coarsely ground. This liquefies the mass. The liquid cocoa mass is then pressed, extracting some of the cocoa butter. This process is mechanical. The fat is not extracted with chemical solvents. What remains is the press cake, which is ground to a fine powder. Depending on the residual cocoa butter content, it is referred to as cocoa (at least 20% cocoa butter) or highly defatted cocoa (at least approximately 10% cocoa butter).
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Naturata fine cocoa from Latin America -- 125g x 10 - pack of 10 PU
  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Credit card / Cash on Delivery
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