Cocoa powder. It is obtained by grinding the dry beans.

 

mancacao[1]Cocoa paste. It is obtained by fusion of cocoa butter. After roasting, cracking and de-shelling the beans, they are grinded into a thick creamy paste, at a temperature of 50 to 70 degrees centigrade. As a result we obtain chocolate liquor or cocoa paste. Afterwards, the product goes through machines with agitation and ventilating systems that maintain a temperature of 98 degrees centigrade. Finally, the liquid will be processed into chocolate by mixing in cocoa butter and sugar, and will then be refined, molded and tempered.

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Cocoa butter. It is produced by pressing roasted beans. Cocoa paste or cocoa liquor is put under a pressure of 550lb/cm², during which the cocoa butter is separated from the cocoa. After eliminating the solids from the butter using filters, the butter will enter in a grinding machine that will crush any hard bits formed by the pressing process.

 

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