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We specialize in cocoa bean processing, producing premium cocoa powder and cocoa butter for use in chocolate and cosmetic products. With customizable chocolate manufacturing and private labeling options, we offer comprehensive solutions tailored to your needs. Experience excellence in cocoa processing with KIKI COCOA PROCESSING today.
COCOA BUTTER
Cocoa butter is a natural fat derived from cocoa beans, which are the seeds of the cocoa tree. It is a key ingredient in chocolate production and is known for its creamy texture and mild chocolate aroma. Cocoa butter is extracted from cocoa beans during the chocolate-making process.
After cocoa beans are harvested and fermented, they are roasted to develop flavor and aroma. The roasted beans are then cracked open to remove the cocoa nibs, which are ground into cocoa mass or cocoa liquor. Cocoa mass is then pressed to separate the cocoa solids from the cocoa butter.
Cocoa butter is rich in saturated and monounsaturated fats, making it solid at room temperature but easily melting on the skin. It is prized for its smooth texture, moisturizing properties, and ability to create a silky mouthfeel in chocolate products. Cocoa butter is used not only in chocolate but also in various cosmetic and pharmaceutical products for its hydrating and emollient qualities.
COCOA MASS
Cocoa mass, also known as cocoa liquor or cocoa paste, is a key ingredient in chocolate production. It is made by grinding roasted cocoa beans into a smooth, liquid consistency.
Cocoa mass consists of cocoa solids and cocoa butter in their natural proportions, typically around 50% cocoa solids and 50% cocoa butter.
It is unsweetened and has a rich, intense chocolate flavor.
Cocoa mass serves as the foundation for various chocolate products, including dark chocolate, milk chocolate, and white chocolate.
COCOA POWDER
Cocoa powder is a finely ground, unsweetened powder made from cocoa solids that have been extracted from cocoa beans. After cocoa beans are harvested, fermented, roasted, and processed to remove their outer shells, what remains is known as cocoa mass. The cocoa mass is then pressed to separate the cocoa solids from the cocoa butter. The resulting solids are dried and ground into a fine powder, which is cocoa powder.
Cocoa powder comes in two main varieties: natural cocoa powder and Dutch-processed (alkalized) cocoa powder. Natural cocoa powder has a slightly acidic taste and is commonly used in recipes calling for baking soda as a leavening agent. Dutch-processed cocoa powder has been treated with an alkalizing agent to neutralize its acidity, resulting in a smoother flavor and darker color. Cocoa powder is a versatile ingredient used in baking, cooking, and making hot chocolate, providing rich chocolate flavor and color to a wide range of dishes and beverages.
COCOA BEANS
Cocoa beans are the seeds of the cocoa tree (Theobroma cacao), a tropical tree native to Central and South America. These beans are the primary ingredient used in the production of chocolate and cocoa products.
Cocoa beans are contained within the fruit of the cocoa tree, which is known as a cocoa pod. Each cocoa pod typically contains 20 to 50 cocoa beans surrounded by a sweet pulp. The beans are harvested from the pods and undergo a series of processing steps to become chocolate.
Once harvested, cocoa beans are fermented to develop flavor and aroma, dried to reduce moisture content, roasted to deepen flavor, and then winnowed to remove the outer husk. The resulting cocoa nibs are ground into cocoa mass, which contains cocoa solids and cocoa butter. Cocoa mass is further processed to separate cocoa solids from cocoa butter, with the solids being ground into cocoa powder.
COCOA CAKE
Cocoa cake, also known as cocoa press cake or cocoa powder cake, is a byproduct of the cocoa butter extraction process. After cocoa beans are roasted, winnowed, and ground into cocoa mass, they undergo a pressing process to separate the cocoa solids from the cocoa butter.
During pressing, hydraulic presses exert pressure on the cocoa mass, squeezing out the cocoa butter while leaving behind a solid mass known as cocoa cake. This cocoa cake is essentially dried cocoa solids, devoid of cocoa butter.
Cocoa cake is typically broken into small pieces or ground into a fine powder. It is commonly used as animal feed or as a low-fat ingredient in various food products. Additionally, cocoa cake can undergo further processing to extract additional cocoa butter or to produce cocoa powder with varying fat content.