Organic Dark Brown Color Cocoa Mass for Chocolate Making

• Customization: Available
• CAS No.: 8002-31-1
• Formula: C66h68n4o8s
• Model NO.: food additives
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Amino Acid
• Resource: Natural
• The content of active substances: 61%~90%
• Payment: 50% Tt in Advance,50% Tt Against Copy Bl
• Grade: Food Grade; Cosmetics Grade
• Colors: Light Brown
• Sample: Available
• pH: 5.0-5.8
• Transport Package: Bag
• Specification: 25kg/Bag
• Trademark: /
• Origin: China
• HS Code: 18050000
• Production Capacity: 1000 Tons/Year

Product Description

Cocoa mass is the base of all cocoa products. Through cleaning, selecting, roasting, shelling and alkalizing(or not), cocoa beans are ground into cocoa mass, and then follow the special formula, mixing different varieties of cocoa beans. Infrared heating to facilitate shelled. After the peel, dried nibs, roasted, and finally ground into cocoa concentrate. After baking or roasting, the nibs usually treated with alkali, alkali treatment main goal is to improve cocoa color, from pale brown to dark brown, from yellowish brown to reddish brown, or become therebetween any color. Alkali treatment also change the taste of cocoa, had gone sour flavor, cocoa flavor both moist and full, and very fragrant.

Cocoa Liquor, also known as cocoa mass, is a pure, liquid form of cocoa beans. It is created by grinding cocoa nibs to a smooth, liquid state. This product is essential in the production of chocolate, lending a deep, rich cocoa flavor and aroma. Cocoa liquor solidifies at room temperature but melts when heated, making it versatile for various culinary applications.

Cocoa mass is the base of all cocoa products. Through cleaning, selecting, roasting, shelling and alkalizing(or not), cocoa beans are ground into cocoa mass, and then follow the special formula, mixing different varieties of cocoa beans. Infrared heating to facilitate shelled. After the peel, dried nibs, roasted, and finally ground into cocoa concentrate. After baking or roasting, the nibs usually treated with alkali, alkali treatment main goal is to improve cocoa color, from pale brown to dark brown, from yellowish brown to reddish brown, or become therebetween any color. Alkali treatment also change the taste of cocoa, had gone sour flavor, cocoa flavor both moist and full, and very fragrant.

main feathers:

1) Simple structure in linear type ,easy in installation and maintation. 

2) It has two grind discs which rotate against each other to achieve high speed rotating.

3) No need screen in grind chamber,  change powder size by changing speed (just setting the frequency of inverter on control box)

4) Can make very fine powder compared with the traditional mill which needs a screen in it.

5) It can grind material with high sugar or high oil with good effect, like cocoa,coffee,spice...etc.
6) The rotor speed is very fast, it can reach 12000 rpm
7) The pin mill alone can also work.

General Information
Product Name	Natural cocoa liquor(cocoa mass)
Appearance	Solidified Blocks
Taste	Mild cocoa with no off flavors
Color	Typical color of cocoa liquor
Intended Use	used in the production of chocolate& confectionery,bakery,ice cream,hot cocoa and instant chocolate,liquid drink...
Physical and Chemical Parameters
PH Value	6.2 max
Fat Content	52% min
Moisture	2% max
Total Ash	5% max
Fineness	99% min through 75um sieves
Microbiological Data
Total Plate Count	5000cfu/g max
Yeast Count	50cfu/g max
Mould Count	50cfu/g max
Enterobacteriaceae	Absent/g
E.Coli.	Absent/g
Salmonella	Absent/25g
Packaging	in net 25kg carton boxes with inner plastic bags
Max Loading Quantity	20mt/20'fcl
Storage Conditions	Stored in a cool dry place away from odours, water and heat. It is recommended to: . Store in areas of low humidity, best under 65%. . Store at relatively cool temperatures, preferable maximum 25ºC. . Keep free from foreign odours such as spices, chemicals.
Shelf Life	24months after production date

• 100% Pure Cocoa: Made from carefully selected, premium cocoa beans.
• Rich Flavor Profile: Intense cocoa taste with a balanced bitterness and acidity.
• Versatile Usage: Ideal for chocolate making, baking, and confectionery.
• Natural and Unsweetened: Contains no added sugars or artificial ingredients.

TIANJIN WANHUI BIOTECHNOLOGY CO .,LTD is located in Tianjin China. We mainly Medical Intermediate,
Cosmetics raw materials, Food Additive. Products are exported to North America, Europe, Australia, Middle
East and other regions. At the same time, we can also provide customers with product customization
services.

    Our factory covers an area of approximately 3,800 square meters. The first-class R&D team,
professional production team, and strict quality inspection department make us a leader in the domestic
chemical industry.
 
    Our factory has been developing vigorously, and the production capacity has been rising constantly,
which can meet the demands of customers more and faster. Even for large orders, we can complete
production in 2~3 weeks. We have professional sales staff, experienced logistics team and patient and
meticulous after-sales service to help you solve problems in the order process.
 
    Choosing us, you will have a reliable partner, high-quality products, fast and safe transportation,
and worry-free after-sales experience. Sincerely hope that we can establish long-term cooperative
relations with our customers and achieve a win-win situation.