ORGANIC DEODORIZED COCOA BUTTER (PHYSICAL DEODORIZATION PROCESS)

What does deodorised cocoa butter come from?

The beginning of cocoa butter processing is started from dried cocoa beans. After cocoa beans are fermented, dried, roasted (below 40 degree celsius), cracked and removed their husks (winnowing process), it is turned into cocoa nibs. Then, cocoa nibs are ground into cocoa liquor (cocoa mass). After getting finest cocoa liquor, it is pressed to extract cocoa butter and leave cocoa solids which are ground into finest powder.It is therefore considered plant- based fat. MarkRin employs a physical deodorization process to produce Organic Deodorized Cocoa Butter without chemicals. It is suitable as an ingredient in vegan, bakery, cosmetic, and chocolate industries which do not need the strong flavour of cocoa obscuring flavours from other ingredients. It is suitable for making chocolate bonbons, chocolate pralines, desserts, baking, cooking, and chocolate coating & compound industry. In bean-to-bar chocolate manufacturing, cocoa butter is used to temper the chocolate or it can be mixed in with the chocolate to lower the viscosity.