CocoaQualité industrielle
Cocoa butter
Pressed cocoa butter, used in chocolate making and cosmetics.
Technical specifications
Cocoa butter is obtained by pressing the cocoa mass. It is characterized by a melting point close to body temperature and a subtle cocoa aroma.
Available in deodorized or natural quality depending on the intended application.
| Origin | Cameroon |
|---|---|
| Grade | Qualité industrielle |
| Moisture | ≤ 0,3 % |
| Fat content | ≥ 99 % |
| Aroma profile | Neutral to lightly cocoa depending on processing. |
| Standards | À valider |
Packaging & export packing
Cartons of blocks (25 kg) with food-grade film; packaging to be confirmed.
Conteneur 20'Conteneur 40'
Export conditions
- Minimum order (MOQ)
- À valider
- Incoterms
- FOB · CIF
- Ports of loading
- Douala · Kribi
- Containers
- 20' · 40'
- Destinations
- UE · Amérique du Nord
Available certifications
- Organic agricultureUnder review
Related products
Cocoa
Cocoa beans
Fermented and dried beans, export grade, compliant with international standards.
Grade I / II (export)≤ 7,5 %
View product
Cocoa
Cocoa powder
Natural or alkalized cocoa powder, for beverages and food applications.
Naturelle / alcalinisée≤ 5 %
View product
Cocoa
Cocoa mass
Cocoa mass from roasted, ground beans, ideal for chocolate making and industrial processing.
Qualité industrielle≤ 1,5 %
View productCocoa butter