Масло какао в Словении

Benefits of Lauric Type Cocoa Butter Substitutes There is no need for tempering. Substitutes crystallize immediately into a stable form, provide a beautiful gloss and flavor of the glaze, chocolate structure and gloss. They have a melting curve similar to cocoa butter. Products based on lauric

Cocoa butter is the fat of the cocoa bean, extracted by hydraulic pressure from the cocoa mass. It is a Pure Prime Pressure (PPP) butter, thus maintaining all its extraordinary crystallization properties and the natural low fatty acid content of selected cocoa beans. Natra offers different degrees

Cocoa butter is the fat of the cocoa bean, extracted by hydraulic pressure from the cocoa mass. It is a Pure Prime Pressure (PPP) butter, thus maintaining all its extraordinary crystallization properties and the natural low fatty acid content of selected cocoa beans. Natra offers different degrees