Cocoa drink, refill bag
Heavenly, intense cocoa treat with a pleasant sweet flavour for all ages. The powder dissolves easily both in warm and cold milk.
Features:
When choosing our ingredients we set great store by top quality. That is why the strongly de-oiled cocoa and the fine raw cane sugar are sourced primarily from South America. The powder dissolves easily both in warm and cold milk.
Since no emulsifiers, such as soya lecithin, are used, it is ensured that no traces of genetically modified organisms can get into the product.
Ingredients
Nothing but the best: We only use organic ingredients of highest quality in our products.
- Valuable ingredients:
Raw cane sugar* 65 %, fat-reduced cocoa powder* 35 %, acidity regulator: potash
- Content:
- tubular bag, 300g
- Packaging material:
- PP
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Various countries
- Quality:
-
- Myclimate
FairtradeMyclimatebeyond organic:
- High-quality Demeter ingredients, processed naturally
- Raw materials are sourced from small-farmers' cooperatives
- Vegan
Average nutritional value & analysis results per 100 g:
- Energie
- 1.550 kJ / 370 kcal
-
Fat
of which saturates -
3,5 g
2,5 g -
Carbohydrates
of which sugars -
69,0 g
65,0 g - protein
- 7,5 g
- Salt
- 0,05 g
Dietary advice/Features:
-
crudités
-
vegan
-
vegetarian
Allergens:
- Egg
- Peanut
- Fish
- Gluten
- Crustaceans
- Lupines
- Milk
- Nuts
- Celery
- Mustard
- Sesame Seeds
- Soybeans
- SO2
- Molluscs
Allergy information:
- not contained
- traces possible
- contained
Production
Cocoa is obtained from the seeds of the evergreen cocoa tree. The pulp of the cocoa fruit contains the bluish-white, almond-shaped cocoa beans.
Cocoa's typical aroma develops during fermentation and roasting: first, the beans are fermented. To do this, they are stored in layers in boxes for several days and ventilated at regular intervals. The sugar content of the fruit pulp leads to a fermentation process, during which the temperature rises to 45-50 °C. This causes the pulp to liquefy and trickle off the beans. After fermentation, the cocoa beans are dried in the sun, cleaned and then roasted. The roasted beans are crushed and coarsely ground. In the process, the mass liquefies. The liquid cocoa mass is then pressed, whereby the cocoa butter is partially extracted. This process is performed mechanically. No chemical solvents are used to extract the fat. What is left is the press cake which is ground to make the extremely fine cocoa powder. Depending on the remaining cocoa butter content, the cocoa is designated either as cocoa (at least 20 % cocoa butter) or fat-reduced cocoa (at least approx. 10 % cocoa butter).
Finally, for the cocoa drink, fat-reduced cocoa (35 %) is mixed with the finest organic raw cane sugar (65 %). In the case of the cocoa used here, the cocoa beans are alkalised before roasting, that means they are treated with an acidity regulator, potassium carbonate (also known as potash). This causes the cocoa to dissolve better.
Tips for preparation
According to taste, take 12 teaspoons (approx. 8 g),
fill with 200 ml of cold or hot milk and stir well ready! Since the powder contains no emulsifiers, it dissolves better in warm milk.
Whether hot or cold, Naturata's cocoa drink is a chocolatey taste sensation for the whole family.
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