Cocoa oil, natural, 100 g

Cocoa -Maslo has a persistent recognizable aroma of chocolate, because it is it that is its main component, represents the fatty substance light - yellow (whitish) color. At a normal temperature (22-27 ° C), the cocoa is firm and fragile, and at a temperature of 32-36 ° C-liquid, that is, the temperature of its melting below the temperature of the human body. Therefore, the cocoa-butter melts easily, and also quickly melts in the mouth without a residual wax flavor.

cocoa-material-this is a whole complex of vitamins, trace elements, proteins, phytosterins, polyphenols, mono- and polysaccharides-natural sources of strong sources of strong sources health and increasing vital tone. The use of cocoa (both grated and oil) contributes to cell regeneration, has anti-allergenic and antioxidant properties.

Composition:

• The fat content of cocoa-MASLE, as a percentage: 99.90 %.
• Humidity of cocoa-mass as 00.10%.
• Free fatty acids: 1.75 (IOCCC 120: 1993).
• Number Microorganisms/CFU, maximum: 1000.
• yeast and mold/g, maximum: 10

Organoleptic indicators:

Taste of cocoa. -mas.

Cocoa-Masla color: light yellow in a solid state.