Description : The cocoa butter is a fatty component resulting from the application of a very high pressure on the cocoa liquor while filtering it. This cocoa liquor is obtained from a milling process applied to the toasted and spoiled cocoa beans, without any chemical additive during the whole process, in thus respecting the total purity of the cocoa butter
Made from the best raw cocoa, UTZ Standard. Using in the beauty industry: antioxidant, beautiful skin (lipid 99,6%)
Natural cocoa butter FFA 3% - 8%
Cocoa butter is also rich in natural plant compounds called phytochemicals. These substances may improve blood flow to the skin and slow skin aging by protecting against damage from the sunâ??s harmful UV rays
Natural cocoa butter- Uganda origin
We produce and supply cocoa butter, cocoa powder, cocoa cake in large exportable quantities.
Iodine Value (%) : 1 Max Free Fatty Acid (%) : 0.1 Max Moisture & Impurities (%) : 0.1 Max
Supplier: Alkalized cocoa powder, natural cocoa powder, cocoa butter and cocoa liquor/mass
Buyer: Cocoa bean
Fineness: 99.0-99.9% through 200 micron sieve Appearance: fine, free flowing brown powder Flavor: characteristic cocoa flavour Total plate count: 1000cfu/g max. Coliforms: 30mpn/100g max. Yeast count: 50cfu/g max. Mould count: 50cfu/g max. Pathogenic bacteria: negative 25kilo bags
Organic and standard cocoa powder.
