Description

Cocoa mass, also called cocoa mass, is made by grinding roasted cocoa fruit beans into a uniform, fine mass. It is thanks to the pulp and butter that we can eat delicious chocolate – these two ingredients are key products in the process of its creation.

Fat content: min. 50%
pH: 5.5-6.2
Taste: cocoa, no additional aftertaste
Colour: dark brown, typical cocoa pulp

Certificates:
1. FSSC 22000 / IFS / ISO
2. Kosher
3. Halal
4. UTZ 5. Fairtrade
6. Rainforest Alliance

Logistics (type of packaging): Unit packaging 25 kg, pallet 1000 kg
Shelf life: maximum 2 years from the production date when stored in recommended conditions