COCOA POWDER (NATRA,Europe)

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COCOA POWDER (NATRA,Europe)

Spanish multinational Natra is today one of the leading companies in Europe specialising in chocolate products for the private label brand and other food companies, as well as in cocoa derivatives. Natra’s consumer goods division is responsible for the manufacturing of chocolate tablets, countlines, spreads and Belgian chocolates and specialities, which are commercialised mainly in Europe, with Germany, France, Belgium, Holland, Spain and United Kingdom as main markets. Similarly, the company is committed to its expansion into markets beyond Europe , with special focus placed in North America and China. Cocoa powder is the product obtained from grinding the cocoa cake, which is the cocoa mass after hydraulic pressing to reduce the fat content. Natra offers a variety of cocoa powders with different fat content and pH. Product presentations include 25 kg bags, 900 kg big bags or bulk in tanks up to 25,000 Kg. Natural Fat content PH Colour Most frequent use Granada 10-12% 5.6 ± 0.4 Light brown Coatings, cream fillings, spreads, sauces and syrups. 20-22% Altea 10-12% 5.6 ± 0.4 Intense brown Coatings, cream fillings, spreads, sauces and syrups. Alkalized Fat content PH Colour Most frequent use Málaga 10-12% 6.7 ±0,2 Light red brown Specially developed for its use in chocolate drinks. Valencia 10-12% 7.0 ± 0.2 Bright brown Dairy products, breakfast or instant cocoa mixes, cookies and pastry, and confectionery products in general. Santiago 10-12% 7.5 ± 0.2 Bright red Dairy products, coatings, cookies and spreads. Toledo 10-12% 20-22% 1% 8.0 ± 0.2 Dark reddish brown Confectionery, pastry, instant drinks, ice creams, desserts, cereals and syrups. Cordoba 10-12% 20-22% 1% 8.0 ± 0.2 Dark red Ice creams, desserts, cereals, instant drinks and cookies. Leon 10-12% 8,0 ± 0,3 Dark brown Confectionery, pastry, instant drinks, ice creams, desserts, cereals and syrups. Black alkalized Fat content PH Colour Most frequent use Ibiza 10-12% 8.0 ± 0.4 Black Any application using cocoa as a natural ingredient and where a darker shade is desirable. Cookies and industrial pastry. Cocoa powder specialties Fat content PH Colour Most frequent use Valencia lecithinated 10-12% 7.0 ± 0.2 Bright brown Specially developed for its use in dry mixes because it dissolves better in cold applications. Toledo lecithinated 10-12% 8.0 ± 0.2 Dark reddish brown Specially developed for its use in dry mixes because it dissolves better in cold applications. Organic sweetened cocoa powder 2.8±1.0 Light brown High quality organic cocoa preparation for chocolate drinks. Cocoa preparation for sprinkle decorations 13.0±1.0 Dark red Non-hygroscopic cocoa product for sprinkle in desserts and ice creams. Furthermore, via its industrial goods division, Natra provides cocoa-derived products (mainly cocoa powder and butter, and chocolate coatings) for the international food industry. The company has

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