Serenkua, the creative spirit of the universe sent Kakaw; his youngest son, to the earth with the purpose of bring humanity together, for this, he gave him earthly form, making him the first cocoa tree. Thus achieving that humans come together in community to share their fruits.
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With the same magic and swap, we collect the finest grains of the best cocoa in the world to make: Kakaw.
Cocoa´s edible derivatives, of quality and nutritious..
D! OR L HE W IN T OA OC TC ES TH EB ITH DE W MA
Cacao Nibs
1
Paste or cocoa liqueur
2
Cocoa butter
3
Cocoa powder
4
Nibs de Cacao
Cocoa Nibs 1
It is a fine product that is obtained from the adequate harvest and correct fermentation, toasted and impeccable shelling of the finest cocoa.
Ingredients. 100% fine aroma cocoa beans, selected with care. With 7% fermentation grade humidity ONE, 80 % minimum. Storage: Keep in a fresh, dry and strange odor free place. Physicochemical Characteristics. Humidity Grease/Fat Shell PH Ashes
3,5% 51,0 +- 1,0 1,75% 5,5 + - 0,5 5,5 + - 0,5
Cocoa Nibs 1
Pasta o licor de Cacao
It is a fine product that is obtained of grinding fine cocoa that is correctly fermented, roasted, peeled, refined until obtaining and ideal micturition. The cocoa paste is prepared under a hygienic environment, based on the manual of good manufacturing practices.
Ingredients. 100% fine scent cocoa beans, selected with care. With 7% humidity degree fermentation ONE, minimum 80%. Storage. Keep in a fresh, dry and strange odor free place.. Physicochemical Characteristics. Humidity Degree Fermentation Acidity (oleic acid) Slimy Grains Impurities
7% MIN 75% 0,5-0,8 % Max 3% Max 1,5%
Paste or cocoa liqueur 2
Manteca de Cacao
Natural substitute for coffee cream Cake shop Milk Shake / Chocolate Milk
It is a fine product that comes of the pressing of the cocoa liquor. At the end of the pressing the butter is liquid, then crystallized and solidified by a meticulous process.
Ingredientes. 100% fine scent cocoa beans. With 7% humidity, degree fermentation ONE, minimum 80%.. Storage. Store at temperature below 28 ° C in a place free of strange odors. The relative humidity should be 50% or less. Place the product in an area that allows adequate air circulation, avoiding direct exposure to the sun.. Características físicoquímicas. Free acidity Melting Point Melting Point Humidity
Max. 1,75 Min. 28°C - max 35°C 0,5Max. 0,4%
Cocoa Butter 3
Polvo de Cacao
Hot cocolate drink Cake shop Milk Shake/ Chocolate Milk
Is a fine dry powder, which has the characteristic flavor of cocoa, since it is extracted from it, which guarantees a delicious taste.
Ingredientes. }100% fine scent cocoa bean selected with care. With 7% humidity, degree fermentation ONE, minimum 80% . Storage. Keep in a fresh place, dry and free of strange odors. Physicochemical Characteristics. Grease / Fat 8 to 12% Appearance In Powder Color Brown Smell Characteristic Flavor Bitter and acid PH 5,3-5,9 Texture Fine and homogeneous powder Cocoa Powder 4