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Organic Cacao Butter (Natural Process)
Where does cacao butter come from?
Cacao butter processing started from dried cacao beans. After cacao beans are fermented, dried, roasted (below 40 degrees Celsius), cracked, and their husks removed (winnowing process), they are turned into cacao nibs. Then, cacao nibs are ground into cacao liquor (cacao mass). After getting the finest cacao liquor, it is pressed to extract cacao butter and leave cacao solids ground into the finest powder. It is, therefore, considered plant-based fat.
MarkRin’s Organic Cacao Butter
MarkRin employs a natural process to produce non-deodorized cacao butter, which means that the distinctive aroma and flavour of the cacao are preserved. It is suitable as an ingredient in chocolate bonbons, chocolate pralines, desserts, baking, cooking, and chocolate coating compound industry. In bean-to-bar chocolate manufacturing, cacao butter is used to temper the chocolate, or it can be mixed to lower the viscosity.
Cacao butter processing started from dried cacao beans. After cacao beans are fermented, dried, roasted (below 40 degrees Celsius), cracked, and their husks removed (winnowing process), they are turned into cacao nibs. Then, cacao nibs are ground into cacao liquor (cacao mass). After getting the finest cacao liquor, it is pressed to extract cacao butter and leave cacao solids ground into the finest powder. It is, therefore, considered plant-based fat.
MarkRin’s Organic Cacao Butter
MarkRin employs a natural process to produce non-deodorized cacao butter, which means that the distinctive aroma and flavour of the cacao are preserved. It is suitable as an ingredient in chocolate bonbons, chocolate pralines, desserts, baking, cooking, and chocolate coating compound industry. In bean-to-bar chocolate manufacturing, cacao butter is used to temper the chocolate, or it can be mixed to lower the viscosity.
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