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Cocoa Mass Liquor

Your Professional Cocoa Mass Liquor Manufacturers

 

Tianjin Wanhui Biotechnology Co., Ltd. established in 2024, specializes in the production and development of cocoa butter, cocoa powder, whey protein, and food additives. Committed to strict quality control and attentive customer service, we focus on the production and development of cocoa butter products. We warmly welcome overseas customers to establish long-term partnerships.

 

 
 
Why Choose Us

Professional Certifications

We have obtained multiple international certifications, including SGS, HALAL, and KOSHER, as well as ISO 22000 Food Safety Management System certification, ensuring that our products meet global food safety and religious standards.

Advanced Equipment

We are equipped with advanced raw material pre-treatment, pressing, and refining equipment along with modern automated control systems to ensure precise and efficient production processes; thereby comprehensively improving product quality stability and production efficiency.

Professional Team

We have a technical R&D team composed of professionals in food science, chemical engineering, biotechnology, and other fields with extensive professional backgrounds and industry experience.

OEM and ODM Services

We are committed to providing high-quality OEM and ODM services by relying on strict quality control systems and attentive customer service to meet our customers' personalized needs.

 

Benefits of Cocoa Mass Liquor
 

Flavor Profile

Cocoa mass provides the foundation for the flavor of chocolate.
Its intense, rich taste results from the balanced combination of cocoa solids and cocoa butter.
Factors such as the origin of the cocoa beans, fermentation, roasting, and grinding techniques influence the flavor.
This allows chocolate makers to create diverse flavor profiles to cater to different consumer preferences.

Nutritional Value

Cocoa mass is rich in antioxidants, minerals, and other beneficial compounds, contributing to its nutritional value.
Consuming products made with cocoa mass can offer health benefits, such as improved heart health, enhanced mood, and better cognitive function.
Flavonoids, in particular, are associated with reduced inflammation and protection against oxidative stress.

Versatility in Chocolate Making

Cocoa mass is a versatile ingredient used in various chocolate products, from dark and milk chocolates to cocoa powder and couverture.
Its solid and fat components allow manufacturers to adjust the texture and consistency of their products, creating everything from smooth, creamy milk chocolate to robust, intense dark chocolate.

Sustainability

As consumers become more environmentally conscious, the sustainability of cocoa production gains importance.
Ethical sourcing of cocoa beans, fair trade practices, and sustainable farming methods contribute to the overall sustainability of cocoa mass production.
By prioritizing these practices, chocolate manufacturers can appeal to eco-conscious consumers and support the well-being of cocoa-growing communities.

 

Application

 
Unsweetened Cocoa Mass Liquor
  • Chocolate Production

    A critical component in crafting both dark and milk chocolate, offering unique flavor and color.

  • Baking

    Ideal for cakes, cookies, and chocolate sauces, enhancing both flavor and texture.

  • Beverages

    Perfect for cocoa drinks, milkshakes, and hot chocolate, adding rich flavor and nutritional benefits.

  • Food Industry

    Extensively used in the creation of candies, ice creams, and various other desserts.

 

Production Process

 

Creating cocoa mass begins long before it reaches the chocolate factory. It involves several key steps, from harvesting cocoa beans to roasting and grinding them into a paste.

Cocoa Bean Harvesting

Cocoa mass starts with harvesting cocoa beans from the cacao tree (Theobroma cacao). After being harvested, the beans are removed from the pods and placed in fermentation boxes for several days. This step is essential for developing the rich, complex flavors that define high-quality cocoa.

Fermentation and Drying

During fermentation, the beans undergo a chemical transformation that helps reduce bitterness and develop flavor compounds. After fermentation, the beans are dried to preserve them for transportation.

Roasting

Once dried, the beans are roasted at high temperatures to bring out their deep, chocolaty flavors. Roasting is critical in shaping the cocoa mass’s final taste, as the roasting level can influence bitterness, acidity, and aroma.

Grinding

After roasting, the beans are cracked, and the shell is separated from the nibs (the edible part of the cocoa bean). The nibs are then ground into a thick cocoa mass or liquor paste. This process generates heat, causing the cocoa butter in the nibs to melt and form a smooth, fluid paste.

Separation of Cocoa Butter

In some cases, cocoa mass is further processed to separate the cocoa butter from the cocoa solids. The cocoa butter can be used in cosmetics, skincare products, or milk chocolate, while the remaining cocoa solids contribute to dark chocolate’s final texture and flavor.

 

Specification

ANALYSIS

SPECIFICATION

RESULTS

Appearance

Light yellow solid

Complies

Odor

Characteristic

Complies

Tasted

Characteristic

Complies

Assay

80%

Complies

Sieve Analysis

100% pass 80 mesh

Complies

Loss on Drying

5% Max

1.02%

Sulphated Ash

5% Max

1.3%

Extract Solvent

Ethanol & Water

Complies

Heavy Metal

5ppm Max

Complies

As

2ppm Max

Complies

Residual Solvents

0.05% Max.

Negative

Microbiology

 

 

Total Plate Count

1000/g Max

Complies

Yeast & Mold

100/g Max

Complies

E.Coli

Negative

Complies

Salmonella

Negative

Complies

 

Lead Time

Quantity (kilograms)

1 - 100

101 - 500

501 - 5000

> 5000

Lead time (days)

5

7

10

To be negotiated

 

 

Packaging & Shipping

 

productcate-750-750
productcate-750-750

 

 

FAQ

 

Q: Can I get some samples?

A: Yes, we can supply the free sample, but the shipping cost be paid by our customers.

Q: How to start orders or make payments?

A: Proforma invoice will be sent first after confirmation of order, enclosed our bank information. Payment by T/T, PayPal.

Q: How to confirm the Product Quality before placing orders?

A: You can get free samples for some products, you only need to pay the shipping cost or arrange a courier to us and take the samples. You can send us your product specifications and requests, we will manufacture the products according to your requests.

Q: What's your MOQ?

A: Our MOQ is 1kg. But usually we accept less quantity, such as 100g on the condition that sample charge is 100% paid.

Q: What is cocoa mass liquor?

A: Also known as chocolate liquor, cocoa mass is a combination of cocoa butter and cocoa solids, produced by grinding cacao nibs. Cocoa mass is a pure, unsweetened form of chocolate, allowing you to add intensity to the flavour and colour of your chocolate creations.

Q: What's the difference between cocoa powder and cocoa liquor?

A: Absolutely not. Chocolate liquor is simply the nibs ground into a paste. If the cocoa butter is pressed out it becomes cocoa powder or press cake. Chocolate liquor still has its cocoa butter included.

 

 

We're professional cocoa mass liquor manufacturers and suppliers in China, specialized in providing high quality customized products. We warmly welcome you to buy discount cocoa mass liquor in stock here from our factory. Contact us for quotation.

Fair Trade Cocoa Liquor, Professional Cocoa Mass Liquor, Single Origin Cocoa Mass Liquor

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