4350

COCOA LIQUOR


Also known as pasta or cocoa mass, it is the internal material of the cocoa seed, once it is roasted, peeled, ground and refined. It is the fundamental raw material of chocolate.

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4352

COCOA BUTTER


It is the fatty component of the liquor or mass of cocoa, which is obtained from the pressing. It is used in the preparation of chocolate, soaps and cosmetics.


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4351

COCOA POWDER


It is a powder composed of 90% solids of cocoa liquor and 10% of fat or cocoa butter. It is obtained from the separation of cocoa butter through the pressing process.


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4351

ALCALINIZED COCOA POWDER

Alkalized cocoa powder has a more pronounced solubility than natural cocoa.



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