Special High Quality Compounds

Helping you to make unique ice creams & nougat fillings

Discover our organic cocoa compounds (NOP). High quality chocolate solutions for the production of ice cream and special nougat fillings.

 

Organic (NOP)
Cocoa Mass

Type
Organic (NOP) natural cocoa mass
Characteristics and most frequent use
Organic (NOP) chocolates, Organic (NOP) confectionery, pastries, bakery and ice cream.
Type
Organic (NOP) alkalised cocoa mass pH 7
Characteristics and most frequent use
Organic (NOP) chocolates, Organic (NOP) confectionery, pastries, bakery and ice cream.
Type
Organic (NOP) natural cocoa mass from single origin organic cocoa beans
Characteristics and most frequent use
Organic (NOP) premium chocolates that require (NOP) cocoa beans from unique origins of the highest aromatic quality.

We also offer Organic, Fair Trade (FLOCERT) or UTZ certification on demand.

Presentation

Liquid

in bulk in tanks of up to 25 t.

Solid Drop

in 20 Kg bags.

 

For orders or further information...

Contact us
 
 

Organic (NOP)
Cocoa Butter

Type
Organic (NOP) deodorised PPP
Characteristics and most frequent use
Cocoa butter that has been fully deodorised using a physical process that does not alter its high physicochemical quality. This is the type of cocoa butter most commonly used for Organic (NOP) chocolate production as it guarantees good texture and crystallisation without changing the aromatic profile of the cocoa bean blend used in each chocolate variety. Also widely used in organic personal care products.

We also offer Organic, Fair Trade (FLOCERT) or UTZ certification on demand.

Presentation

Liquid

in bulk in tanks of up to 25 t.

Solid Drop

in 20 kg bags.

 

For orders or further information...

Contact us
 
 

Organic (NOP)
Cocoa Powder

Organic
Natural (NOP)
Fat content
10-12%
pH
5,6 ± 0,4
Colour
Light brown
Most Frequent use
Coatings, cream fillings, spreads, sauces and syrups.
Organic
Alkalised (NOP)
Fat content
10-12%
pH
7.0 ± 0.2
Colour
Bright brown
Most Frequent use
Dairy products, breakfast or instant cocoa mixes, cookies and pastries, and confectionery products in general.
Organic
Strong alkalised (NOP)
Fat content
10-12%
pH
8,0 ± 0,3
Colour
Dark reddish brown
Most Frequent use
Confectionery, pastries, hot cocoa, ice creams, desserts, cereals and syrups.
Organic
Alkalised black (NOP)
Fat content
10-12%
pH
7,0 ± 0,4
Colour
Black
Most Frequent use
Any application using cocoa as a natural ingredient where a darker shade is desired. Cookies and industrial pastries.

Presentation

Bags

25 kg.

Big bags

900 kg.

Bulk

in tanks of up to 25 t.

 

For orders or further information...

Contact us
 
 

Organic (NOP)
Chocolate

Type
Organic (NOP) dark chocolate 55% cocoa min.
Approx. fat content
39%
% milk content
Viscosity
Low
Most Frequent use
Coating, panning, cookies, pralines and moulding (i.e. tablets).
Type
Organic (NOP) dark chocolate 70% cocoa min.
Approx. fat content
41%
% milk content
Viscosity
Low
Most Frequent use
Pralines and moulding (i.e. tablets).
Type
Organic (NOP) milk chocolate 32.8% cocoa min.
Approx. fat content
32%
% milk content
24%
Viscosity
Medium-Low
Most Frequent use
Coating, panning, cookies, pralines and moulding (i.e. tablets).
Type
Organic (NOP) white chocolate 29.7% cocoa min.
Approx. fat content
24%
% milk content
24%
Viscosity
Medium-Low
Most Frequent use
Coating, panning, cookies, pralines and moulding (i.e. tablets).

Presentation

Liquid

In bulk in tanks of up to 25 t.

Solid Drop

Drops for decoration or melting.

Chips

6,000 count/kg (2,721.58 count/lb), 7,500 count/kg (3,401.98 count/lb), 9,000 count/kg (4,082.37 count/lb), 12,000 count/kg (5,443.16 count/lb), 22,000 count/kg (9,979 count/lb).

 

For orders or further information...

Contact us