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COCOA POWDER 10-12% DL70

COCOA POWDER 10-12% DL70 powder is obtained by hydraulic pressing of cocoa mass whereby cocoa butter is separated from the cocoa cake, after which the cocoa cake is pulverized into a fine free flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for the natural cocoa powder), roasted and ground into a fine cocoa mass.

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COCOA POWDER 10-12% GD81

COCOA POWDER 10-12% GD81 is obtained by hydraulic pressing of cocoa mass whereby cocoa butter is separated from the cocoa cake, after which the cocoa cake is pulverized into a fine free flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for the natural cocoa powder), roasted and ground into a fine cocoa mass.

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SOCOLATE 34LT 10000046305

SOCOLATE 34LT is a vegetable oil & fat from RBD and Fully Hydrogenated Fractionated Palm Kernel Oil. It was all rounder confectionery fat suitable for various filling applications. It helps in create mouthfeel (Cool and clean melt or long-lasting flavor release), Appearance (Bloom retarding, Texture stability (From soft and fluid to firm and shape-retaining) , Creativity (Flexibility in recipes : compatible with cocoa butter, nuts and seeds oil)

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C GEL 20006

C Gel 20006 is a native wheat starches, acts as texturising agent, film formers, water binders, fillers and thickeners in food applications: biscuit and cakes, cake mixes, food powders, salad dressings, white sauces, cream soups, meat products. This product cannot be considered ready-to-eat and requires further processing, including a microbial reduction step like cooking or baking.

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