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Cocoa Cake
Cocoa Cake come in two forms, the Natural and the Alkalized-10-12% FT, (Prime Pressed Quality). The cocoa cake is obtained from pressing cocoa liquor under high pressure which expels the cocoa butter and leaves the cake as a by-product.
This is the principal ingredient for manufacturing cocoa powder products. Most confectionery food industries use this cocoa powder product in snack foods, cookies, cakes, ice cream flavoring and beverages.
| COCOA CAKE | |||
|---|---|---|---|
| TYPE | PACKAGING | ||
| Natural ( PH 5.1 – 6 ) | 25 kg bag |
||
| Alkalized ( 6.8 – 9.3 ) | |||
| SPECIFICATION | To contact marketing dept. for details |
|---|
Applications :
Mostly used by cocoa grinders to grind to cocoa powder. One of the basic components in chocolate manufacture. Key ingredient to determine quality of real chocolate. Used in cosmetics and various medical ointments