Products

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) 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.

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.

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.

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

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.

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

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) 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.