Organic cocoa | blend | ground | roasted | de-oiled 20-24%

What is it about / Product description

Biova organic cocoa is a finely ground, roasted cocoa powder made from a carefully balanced blend mixture with a fat content of 20–24%. The uniformly brown, fine / flaky powder dissolves very well in liquids and doughs and is ideal for both bulk and retail variants. This creates an intense, full-bodied cocoa note for professional applications in kitchens, bakeries and gastronomy.

Thanks to partial defatting, this organic cocoa powder combines a strong flavor with good processability and reliable dosing. Stable Biova quality, gentle roasting and a homogeneous structure ensure reproducible results in baked goods, beverages and dry mixes. Bulk goods also offer ambitious home bakers an economical yet high-quality solution.

In practice, the organic cocoa can be used in many ways for drinking chocolate, desserts, mueslis and cakes. The powder colors doughs and creams an even brown and gives them a rounded, chocolaty aroma. This way, manufacturers, gastronomy and private households alike benefit from a versatile organic cocoa powder in proven Biova quality.

Origin

The cocoa beans come predominantly from the Dominican Republic, where the tropical climate and fertile soils provide ideal conditions for high-quality cocoa. On specialized plantations, the fruits are carefully harvested, fermented and dried. Biova relies on a transparent, long-term oriented supply chain.

Cultivation / Production / Harvest

After harvesting, the beans are fermented, sun-dried and then gently roasted. They are then ground and part of the cocoa butter is removed, resulting in a defatted cocoa with a fat content of 20–24%. The press cake is milled into a fine / flaky powder for bulk goods and retail variants.

Special features

Defatting to 20–24% fat makes the cocoa powder particularly easy to dose and versatile in use. The fine / flaky particle size ensures good solubility and even distribution in doughs, beverages and dry mixes. As bulk goods, the organic cocoa is interesting for bakeries, gastronomy, manufacturers and households with higher demand.

Differences in origin and processing

Depending on the country of origin, cocoa beans develop different aromas ranging from fruity to nutty. The blend mixture used by Biova combines various lots to achieve a balanced, reproducible cocoa profile. Fermentation time, degree of roasting and level of defatting influence the color, solubility and intensity of the powder.

Taste & aroma

The cocoa powder has a pleasant chocolaty aroma with subtle roasted notes. The taste shows an intense cocoa profile with balanced bitterness and a fine, tart sweetness. The rich brown color ensures an appetizing appearance in baked goods, creams, glazes and desserts.

Possible applications

• Preparation of drinking chocolate, cocoa drinks and shakes
• Use in cakes, pastries, brownies, muffins and desserts
• Production of chocolate sauces, creams, glazes and muesli mixes

Product specification

• Country of origin: Dominican Republic
• Particle size: fine / flaky
• Color: brown
• Fat content: approx. 20–24% (defatted)
• Weight per unit: approx. 1.05 kg per unit
• Product type: Food / spice, bulk goods