Organic and fairtrade cocoa powder

Our flavour-packed Swiss-made cocoa powder for the food industry comes from our exclusively organic cocoa processing plant. This way we can absolutely exclude any mixing with conventional goods Our cocoa powder gives cakes, spreads, chocolate bars, glazes, muesli, ice cream, yoghurt, drinks and chocolate their rich cocoa flavour and typical colour. The cocoa comes from different countries of origin, but we use organic cocoa beans mainly from the Dominican Republic.

Certificates:

Application areas:

• Low-fat (10-12% fat content) or high-fat (20-22% fat content)
• Natural or alkalised
• Cadmium content: regular or low Cad
• Single-origin cocoa powder possible
• Processing under contract of customers’ beans possible (tolling)
• 25 kg bags or 750 kg big bags
• Minimum delivery quantity: 1 pallet (750 kg)

For more information please contact our sales team

Tolling – producing cocoa mass under contract

Our cocoa processing operation is highly flexible and allows us not only to make cocoa mass in large or small production runs, but also to process customers’ own cocoa beans under contract (tolling). Please contact us to talk to us about your individual requirements.

What makes good cocoa powder?

A good cocoa powder for the food industry is tasty, contains no additives and is smooth with no grey film. It does not form lumps and, depending on what it is used for, gives food a delicate cocoa flavour and typical colour. High-fat cocoa powder with a cocoa butter content of over 20% is regarded as particularly strongly flavoured and rich.

Roasting the nibs for flavourful cocoa powder

To produce maximum flavour, all the batches of beans are first analysed for their quality and sensory characteristics. Only if their quality and flavour profile correspond exactly to our high requirements are they used for making cocoa powder. We can also process customers’ own cocoa beans (tolling).

In our method of cocoa processing, we break the beans down into cocoa nibs first, and only then are they roasted. The advantages of roasting the nibs include regulated, very gentle temperature control, and maximum flexibility in defining the required roasting profile. With the perfect roasting curve, the flavour of the beans can develop to the full

High fat or low fat cocoa powder in organic quality

Our cocoa powder is available either slightly or highly de-oiled, with a fat content of 20-22% or 10-12% respectively. Thanks to our refined processing methods with optimal temperature control, we achieve outstanding quality even with cocoa powder with a high fat content. The fat crystallisation is perfectly controlled at our plant to ensure excellent product properties such as the required level of sheen, with no grey film or lumpiness. All our cocoa powders are ideal for use in industrial food processing.