Cocoa, fat-reduced
The choice organic beans for Naturata cocoa come from various Fairtrade projects in Latin America. Due to its low cocoa butter content (11 %), the fat reduced cocoa has a noticeably strong, bitter cocoa note.
Features:
In cooperation with myclimate, we compensate for all CO2 emissions generated during the production and transport of this cocoa. Find out more about the sponsored climate protection project at www.myclimate.org by entering the tracking number on the label.
Ingredients
Nothing but the best: We only use organic ingredients of highest quality in our products.
- Valuable ingredients:
Cocoa powder*, fat-reduced, cocoa butter 11 %
- Content:
- folding carton, 125g
- Packaging material:
- paper, PE, PP
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Dominik. republic, Peru
- Quality:
-
- Myclimate
Myclimatebeyond organic:
- High-quality Demeter ingredients, processed naturally
- Raw materials are sourced from small-farmers' cooperatives
- Climate-neutral product
- Without auxiliary agents or additives
- Vegan
Average nutritional value & analysis results per 100 g:
- Energie
- 1.379 kJ / 330 kcal
-
Fat
of which saturates -
11,0 g
6,9 g -
Carbohydrates
of which sugars -
15,0 g
0,3 g - protein
- 28,0 g
- Salt
- 0,10 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 cocoa (at least 20 % cocoa butter) or fat reduced cocoa (less than 20 % cocoa butter).
Tips for preparation
The strongly de-oiled cocoa is perfect for baking cakes and making chocolatey desserts. It also tastes delicious as a bitter drinking chocolate!
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