|
|
PRODUCTION
 |
|
 |
| Cocoa powder |
 |
|
 |
| |
| Name |
kg/pack |
| Cocoa powder alkalized "PV- 5, Spain |
25 |
| Cocoa powder, "Esther" (natural, light alkalized, medium alkalized, strong alkalized ), Spain |
25 |
| Cocoa powder, natural, TU, Russia |
25 |
| Cocoa powder for industrial processing, Russia |
25 |
| Cocoa powder for industrial processing |
25 |
| Cocoa powder «KVB» natural, Germany |
25 |
 |
|
| Cocoa powder, defatted «ICAM», Italy |
25 |
| Cocoa powder «ICAM», Italy |
25 |
|
|
 |
|
 |
Description
When pressing the cocoa liquor the cocoa butter and cocoa cake ( chocolate cake ) are obtained. pre- chilled cake is ground in an oil-cake grinder into pieces the size of 16-20 mm. After coarse grinding, crushed particles are mealed by processing in mills of different types, make a superfine powder with a particle size of not more than 16 nm.
In addition to commercial cocoa powder containing no less than 16% of oil, industrial powder is being produced, its fat content does not exceed 14 %. This is a prefabricated , intended for the manufacture of sweets , fatty glaze, chocolate substitutes for cocoa butter , etc.
Scope and Characteristics
|
|
|
| |
Cocoa powder alkalized "PV-5, Spain Dark alkalized powder. Fat content of 10-12%. PH - 8,3.
Shelf life 24 months.
Suggested Use: Confectionery and bakery industry. Production of glazes and ice cream.
Cocoa powder, "Esfira, Spain 25 dark alkalized powder. Fat content 11%. RN - Medium alkalized 7.3 - 7.7; strongly alkalized 7,8 - 8,5.
Cocoa Powder Natural TU, Russia 25 Natural powder. Fat content 12%, pH - 5,8.
Natural cocoa powder for industrial processing, Russia Natural powder. Suggested Use: Several rough grinding, is used for bakery products and fillings.
Cocoa powder «KVB» natural, Germany 25 Natural powder. Can be used in baking and confectionary industries. Fat content of 10 - 11%. PH 5.4 - 6.0
Cocoa powder, defatted «ICAM», Italy 25 Natural Powder, reddish-brown color. Rich taste of cocoa. Fat content 11%. PH - 7,3.
Cocoa powder «ICAM», Italy 25 Natural powder produced by grinding whole mature pre-cleaned, unshelled, roasted cocoa beans, reddish-brown color. Rich taste of cocoa. Fat content 21%. PH - 7,3.
|
|
|
|
|
|
 
COCOA POWDER
When producing the cocoa butter the cocoa cake is obtained. Pre-chilled cake is ground in an butter-cake grinder into pieces the size of which are 16-20 mm. After coarse grinding, crushed particles are made into superfine powder with a particle size of not more than 16 nm.
More…
 
TREHALOSE – Hayashibara, Japan
This is a natural disaccharide. It can substitute up to 8% of egg white without compromising of foam stability.
More...
 
CHOCOLATE “PRIKOLNIY”
The Arizona Company Ltd starts manufacturing of energy bitter chocolate with guarana extract named as "PRIKOLNIY CHOCOLATE"
 
 
COCOA
Cocoa liquor (cocoa mass, cocoa paste, cocoa liquor) is a refined or semirefined mass.
More…
 
COCOA BUTTER
Cacao butter – product from processing of cacao beans, having light yellow (whitish) colour, hard and fragile consistence at room temperature, and characteristic flavour; quickly and completely melts in your mouth without residual wax taste. There are some differences between natural cocoa butter and deodorized cocoa butter (subjected to further processing).
More…
GLAZE
Glaze – product manufactured from high-quality cacao precursors, having clearly expressed flavour, taste, colour, and gloss, which is characteristic for natural chocolate.requires of tempering, is used for glazing of all types of confectionaries and for sweets manufacturing of "Variety" and "Assorted" types of sweets.
More…
|
