Organic cocoa powder, roasted & defatted 20–24% fat

Product description

Biova organic cocoa is a finely ground, roasted cocoa powder made from a carefully balanced blend with a fat content of 20–24%. The evenly brown, fine to flakey powder dissolves well in liquids and doughs and is suitable for both industrial and retail applications.

Thanks to partial defatting, this organic cocoa powder combines a robust flavour with reliable dosing and easy processing. Consistent Biova quality and a homogeneous structure support reproducible results in baked goods, beverages and dry mixes.

Whether for hot chocolate, desserts, muesli or cakes, this organic cocoa is highly versatile and ensures even colouring of doughs and creams. Artisan producers, foodservice and home users with higher demand all benefit from a flexible cocoa powder in proven Biova quality.

Origin

The cocoa beans come predominantly from the Dominican Republic, with its tropical climate and fertile soils. Specialised plantations supply the raw material, produced to clearly defined quality standards. Biova relies on a transparent, long-term supply chain.

Cultivation / production / harvest

After harvesting, the cocoa pods are opened, the beans fermented and sun-dried. They are then gently roasted and ground, and part of the cocoa butter is removed to obtain a defatted cocoa with 20–24% fat. The press cake is milled into a fine to flakey powder for bulk and retail use.

Key features

Defatting to 20–24% fat makes this cocoa powder particularly easy to dose and highly versatile. The fine / flakey particle size ensures good solubility and even distribution in doughs, beverages and dry mixes. Supplied in bulk, this organic cocoa is ideal for bakeries, foodservice, artisan producers and households with higher consumption.

Differences in origin and processing

Depending on the country of origin, cocoa beans develop flavours ranging from fruity to nutty. The blend used by Biova combines different lots to create a balanced, reproducible cocoa profile. Fermentation time, roast level and degree of defatting all influence the colour, solubility and intensity of the powder.

Taste & aroma

The cocoa powder has a distinctly chocolatey aroma with subtle roasted notes. On the palate it shows an intense cocoa profile with balanced bitterness and a fine, tart sweetness. The rich brown colour creates an appealing appearance in baked goods, creams, glazes and desserts.

Suggested uses

• Preparation of hot 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 / flakey
• Colour: brown
• Fat content: approx. 20–24% (defatted)
• Weight per unit: approx. 1.05 kg bag
• Product type: Food / spice, bulk