LACTAVIT offers you a selection of cocoa-derived products adapted to your industrial needs. Discover our range:
- Cocoa mass
- Cocoa butter
- Natural cocoa powder 10/12
- Alkalized cocoa powder 10/12
- Cocoa cake
For more information on our products, please do not hesitate to contact us.
Cocoa is a fundamental ingredient in the food industry, mainly used in the manufacture of chocolate. Here is an overview of the different components of cocoa and their uses:
Cocoa mass:
- Also known as cocoa liquor, this is obtained by grinding cocoa beans.
- Contains both cocoa paste and cocoa butter.
- Used to make dark chocolate and other cocoa-based products.
Cocoa butter:
- The fatty part of cocoa.
- Used to :
- Add texture and sweetness to chocolate.
- Make cosmetics and pharmaceutical products.
- Coating confectionery and cookies.
Natural cocoa powder 10/12:
- Obtained from cocoa mass after extraction of cocoa butter.
- Used to prepare cocoa drinks, cakes, ice creams and sauces.
Alkalized cocoa powder 10/12:
- Subjected to analkalinization process to reduce bitterness.
- Used for bakery products, desserts and ice creams.
Cocoa cake:
- Solid residue obtained after extraction of cocoa butter.
- Used as cattle feed or fertilizer.
In short, cocoa is a versatile ingredient that adds flavor, texture and aroma to food products.
