Cocoa Mass
Type
Main applications
Standard natural cocoa mass
Chocolates, confectionery, biscuits and pastries, ice cream.
Natural organic cocoa mass
Organic chocolates, organic confectionery, organic biscuits and pastries, organic ice cream.
Fair trade natural cocoa mass
Fair trade chocolates requiring special varietal origins and high aromatic quality. Fair trade confectionery, biscuits, pastries, cakes and ice cream.
Cocoa Butter
Type
Main applications
Natural PPP
Cocoa butter with the full aroma of the best natural cocoa, ideal for adding more aroma to your chocolates and special couvertures, for obtaining cocoa flavourings and for improving the texture of pastry and ice cream products. It is also widely used in pharmaceutical and cosmetic products.
Deodorised PPP
Cocoa butter completely deodorised by a physical process that does not modify its high physicochemical quality. It is the most widely used butter in chocolate production to ensure good texture and crystallisation without modifying the aromatic profile of the cocoa bean blend used in each chocolate variety. It is also used in pharmaceutical and cosmetic products.
Organic deodorised PPP
This butter is completely deodorised by a physical process that does not modify its high physicochemical quality. It is used in the production of chocolates to guarantee a good texture and crystallisation without modifying the aromatic profile of the organic cocoa bean blend used in each variety of chocolate and also in organic cosmetic products.
Fairtrade Deodorised PPP
This butter is completely deodorised by a physical process that does not modify its high physicochemical quality. It is used in the production of chocolates to guarantee a good texture and crystallisation without modifying the aromatic profile of the Fairtrade cocoa bean blend used in each chocolate variety and also in Fairtrade cosmetic products.
Cocoa Powder
Natural
PH
% Fat Content
Colour
Main Applications
Granada
5,6 ± 0,4
10-12%
20-22%
Light brown
Coverings, fillings and spreads, sauces and syrups.
Alkalised
PH
% Fat Content
Colour
Main Applications
Málaga
6,7 ±0,2
10-12%
Reddish brown
Specially developed for use in cocoa drinks.
Valencia
7,0 ± 0,2
10-12%
Deep brown
Dairy products, breakfast and instant products, biscuits and pastries, and confectionery products.
Santiago
7,5 ± 0,2
10-12%
Bright reddish
Dairy products, coverings, biscuits and spreads.
Toledo
8,0 ± 0,2
10-12%
20-22%
1%
Dark reddish brown
Confectionery, pastry, instant preparations, ice cream, desserts, cereals and syrups.
Córdoba
8,0 ± 0,2
10-12%
20-22%
1%
Dark reddish
Ice-cream, desserts, cereals, instant preparations and biscuits.
León
8,0 ± 0,3
10-12%
Dark brown
Confectionery, pastry, instant preparations, ice cream, desserts, cereals and syrups.
Black Alkalised
PH
% Fat Content
Colour
Main Applications
Ibiza
8,0 ± 0,4
10-12%
Black
Any application where it is required to darken the product with a natural ingredient such as cocoa powder. Biscuits and pastries.
Industrial Chocolate
Dark Chocolate
Type
% Fat Content
Viscosity
Main Applications
Dark chocolate 56% cocoa min.
33%
Medium
Chocolate couverture: Dipped, enrobed, engraved and biscuit.
Dark chocolate 62% cocoa min.
39%
High
Chocolate couverture: Dipped, enrobed, engraved and biscuit.
Dark chocolate 70% cocoa min.
38%
High
Confectionery and moulding (bars).
White Chocolate
Type
% Fat Content
Viscosity
Main Applications
White chocolate 29,7% cocoa min.
36%
Medium-low
Dipped, dragee, biscuits. Confectionery and moulding (bars).
Milk Chocolate
Type
% Fat Content
% Dairy Content
Viscosity
Main Applications
Milk chocolate 32,8% cocoa min.
33%
24%
Medium-low
Dipped, dragee, biscuits. Confectionery and moulding (bars).
Milk chocolate 36% cocoa min.
37%
20%
Medium-low
Confectionery and moulding (bars).
Product presentation
Type
Solid
Liquid
Cocoa Mass
20 kg bags in drops
Tanks up to 25,000 Kg
Cocoa Butter
25 Kg boxes
Tanks up to 25,000 Kg
Cocoa Powder
25 Kg bags
–
Chocolates
20 Kg bags in drops
2 Kg bags in drops
Chips of 9.000 or 22.000 units/kg
Tanks up to 25,000 Kg