Products

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.

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

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

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

Organic (NOP) PPP deodorized 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.

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

Natra U.S. Toffe / Caramel flavor filling or spread is most frequently used in Chocolate and cereal industry.

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

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.

Málaga 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. Specially developed for its use in chocolate drinks.

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.

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.

Natra U.S. Capuccino flavor filling or spread is most frequently used in Chocolate and cereal industry.

Organic 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.

Natra U.S. Strawberry flavor filling or spread is most frequently used in Chocolate and cereal industry.

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 PPP deodorized 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.

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

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

PPP deodorized 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.

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.

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.

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

Altea Natural 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 Coatings, cream fillings, spreads, sauces 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.

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.

Organic sweetened 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 High quality organic cocoa preparation for chocolate drinks.

Dark Cocoa 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.

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

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.

Granada Natural 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 Coatings, cream fillings, spreads, sauces and syrups.

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.

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.