Our product line includes a wide variety of powders,
including:
Black cocoa: which are often used
in wafer-type cookies like those for ice cream sandwiches or in Oreo-type
sandwich cookies.
Cake-based cocoa powders: which are
used in various dairy and baking applications.
High quality nib-Dutched cocoa powders: which
offer a wide spectrum of colors from deep red to brown in color, have
a rich cocoa flavor, and are used in many ice cream and drink mixes.
Our specialty cocoa operation includes state-of-the-art cocoa-processing
equipment designed to ensure consistency and operational flexibility
in producing both standard and custom products, such as reactor vessels,
which mix an alkali and water solution with cocoa powder, large mixers
where nibs are treated with alkali and a six-temperature-zone roaster
to allow for optimal roasting and drying conditions. During the alkalization
process,several important variables are adjusted which determine what
product will be produced; temperature, the amount of water and alkali,
the injection of steam or air into the product and the cocoa bean blend
all factor into whether the resulting cocoa powder will be red, brown
or black variety.
