Cacao paste is the base ingredient used to produce chocolate. Cacao paste is produced by grinding and refining cacao nibs. The cacao paste chunks are blocks broken up into smaller random sized pieces making it an ideal product for retail and baking applications
The longer length of time that the cacao nibs are refined reduces the quantity of microns in the cacao paste. Microns refers to the texture and “grittiness” of the paste used to produce chocolate. Our paste is produced at 40 microns unless otherwise specified by our customers.
The lower the level of microns (longer refining time) the smoother texture the cacao paste and resulting chocolate becomes. The higher level of microns results in a rougher grittier cacao paste and resulting chocolate.
After the cacao paste is refined to a specific micron level, the cacao paste is then put through the conching process. Conching reduces the level of acidity in the cacao paste, and when chocolate is being produced it is in the conching process where the cacao butter, sweetener, and possible inclusions are added.
|包裝選項||初級包裝類型||每袋公斤||每箱袋數||每箱總公斤數||二次包裝||盒子尺寸 L x W x H (cm)||每個托盤的箱子數量||托盤尺寸 L x W x H (m)||托盤重量（公斤）|
(44 x 24 x 12 厘米)
|5||3||15||牛皮紙，瓦楞紙，100% 回收箱||39 x 50 x 19.5||56||1 x 1.2 x 1.95||840|
|#2||5||4||20||28.5 x 49 x 31||48||1 x 1.2 x 1.98||960|
Cacao Paste Is High In
- Healthy Fats
- Bulk - 5 KG Bags - 20 KG Boxes
- Bulk - 5 KG Bags - 15 KG Boxes
- Private Label
Appearance: Broken Up Pieces Of Cacao Paste In Random Sizes
Flavor/ Odor: Characteristic to cocoa. No off taste
Taste: Characteristic to cocoa
Ingredients: 100% Cocoa Paste
Application: Ready to eat for human consumption and industrial use in bakery products.
Pesticides Residues: None
& Corruption free