Cocoa Butter is the fat of the cocoa bean, extracted by hydraulic pressure from the cocoa mass. It is a Pure Prime Pressure (PPP) butter, thus maintaining all its crystallization properties and the natural low fatty acid content of selected cocoa beans. It provides texture to chocolate products without effecting the color and flavor of the products.
Divided by process:
25 kg carton. 800 carton or 20MT=1x20”FCL.
|Appearance||As per standard|
|Flavor||As per standard|
|Free Fatty Acid (%)||1.75 max|
|Moisture (%)||0.20 max|
|Peroxide Value||4.0 max.|
|Unsaponification Matter (%)||0.35 max.|
|Melting Point (°C)||31-35|
This product is often used as a major ingredient in all types of chocolates (white chocolate, milk chocolate, but also dark chocolate).