Products

Valencia Alkalized Cocoa powder is the product obtained from grinding the cocoa cake, which is the cocoa mass after hydraulic pressing to reduce the fat content. Most frequently it is used in Dairy products, breakfast or instant cocoa mixes, cookies and pastry, and confectionery products in general.

Standard natural cocoa mass is the product resulting from roasting, grinding and refining the cocoa beans after cleaning, drying and winnowing.

Valencia lecithinated is the product obtained from grinding the cocoa cake, which is the cocoa mass after hydraulic pressing to reduce the fat content. Specially developed for its use in dry mixes because it dissolves better in cold applications.

Santiago Alkalized Cocoa powder is the product obtained from grinding the cocoa cake, which is the cocoa mass after hydraulic pressing to reduce the fat content. Most frequently it is used in Dairy products, coatings, cookies and spreads.

Organic natural cocoa mass is the product resulting from roasting, grinding and refining the cocoa beans after cleaning, drying and winnowing.

Organic (NOP) dark chocolate 70% cocoa min. is the combination result of organic cocoa mass and organic sugar, with the addition of organic cocoa butter, organic lecithin and organic vanilla flavor.

Praliné filling (25% Hazelnuts) or spread is most frequently used in Chocolate, bakery and ice cream industry.

Organic (NOP) alkalized cocoa mass pH 7 is the product resulting from roasting, grinding and refining the cocoa beans after cleaning, drying and winnowing.

Ibiza Black alkalized Cocoa powder is the product obtained from grinding the cocoa cake, which is the cocoa mass after hydraulic pressing to reduce the fat content. Most frequently it is used in any application using cocoa as a natural ingredient and where a darker shade is desirable. Cookies and industrial pastry.

Toledo Alkalized Cocoa powder is the product obtained from grinding the cocoa cake, which is the cocoa mass after hydraulic pressing to reduce the fat content. Most frequently it is used in Dairy products, coatings, cookies and spreads.

Organic (NOP) natural cocoa mass is the product resulting from roasting, grinding and refining the cocoa beans after cleaning, drying and winnowing.

Fair trade (FLO) natural cocoa mass from single origin cocoa beans is the product resulting from roasting, grinding and refining the cocoa beans after cleaning, drying and winnowing.

White Chocolate filling or spread is most frequently used in Chocolate, bakery and cereal industry.

Dark Cocoa filling or spread is most frequently used in Chocolate, bakery and cereal industry.

Mild cocoa mass is the product resulting from roasting, grinding and refining the cocoa beans after cleaning, drying and winnowing.

Hazelnut / Chocolate filling or spread is most frequently used in Chocolate, bakery and cereal industry.

Organic alkalized cocoa mass pH 7 is the product resulting from roasting, grinding and refining the cocoa beans after cleaning, drying and winnowing.

Organic (NOP) dark chocolate 55% cocoa min. is the combination result of organic cocoa mass and organic sugar, with the addition of organic cocoa butter, organic lecithin and organic vanilla flavor.

Toledo lecithinated is the product obtained from grinding the cocoa cake, which is the cocoa mass after hydraulic pressing to reduce the fat content. Specially developed for its use in dry mixes because it dissolves better in cold applications.

Leon Alkalized Cocoa powder is the product obtained from grinding the cocoa cake, which is the cocoa mass after hydraulic pressing to reduce the fat content. Most frequently it is used in Confectionery, pastry, instant drinks, ice creams, desserts, cereals and syrups.

Cordoba Alkalized Cocoa powder is the product obtained from grinding the cocoa cake, which is the cocoa mass after hydraulic pressing to reduce the fat content. Most frequently it is used in Ice creams, desserts, cereals, instant drinks and cookies.

PPP natural 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 extraordinary crystallization properties and the natural low fatty acid content of selected cocoa beans.