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Organic/fair trade/UTZ

ORGANIC (NOP) COCOA MASS
Cocoa mass is the product resulting from roasting, grinding and refining the organic (NOP) cocoa beans after deaning, drying and winnowing. Natra manufactures conventional, organic (NOP) and fair trade (FLO) cocoa mass.

Type Characteristics and most frequent use
Organic (NOP) natural cocoa mass Organic (NOP) chocolates, organic (NOP) products of confectionery, pastry, bakery and ice cream.
Organic (NOP) alkalized cocoa mass pH 7 Organic (NOP) chocolates, organic (NOP) products of confectionery, pastry, bakery and ice cream.
Organic (NOP) natural cocoa mass from single origin cocoa organic beans Organic (NOP) premium chocolates that require (NOP) cocoa beans from unique origins of the highest aromatic quality.

Presentation: solid in drops in 20 Kg bags and liquid in bulk in tanks up to 25,000 Kg.

ORGANIC (NOP) COCOA BUTTER
Cocoa butter is the characteristic fat of the cacao 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 of deodorization in its cocoa butter.

Type Characteristics and most frequent use
Organic (NOP) PPP deodorized Cocoa butter fully deodorized using a physical process that will not modify its high physicochemical quality. It is the most used cocoa butter for organic (NOP) chocolate production as it guarantees a good mouthfeel and crystallization without changing the aromatic profile of the organic (NOP) cocoa bean blend used for each chocolate variety. Widely used as well in organic personal care products.

Presentation: solid in 25 kg boxes or liquid in bulk in tanks up to 25,000 Kg

ORGANIC (NOP) COCOA POWDER
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.

Organic Fat content PH Colour Most frequent use
Natural (NOP) 10-12% 5,6 ± 0,4 Light brown Coatings, cream fillings, spreads, sauces and syrups.
Alkalized (NOP) 10-12% 7,0 ± 0,3 Bright brown Dairy products, breakfast or instant cocoa mixes, cookies and pastry, and confectionery products in general.
Strong alkalized (NOP) 10-12% 8,0 ± 0,3 Dark reddish- brown Confectionery, pastry, hot cocoa, ice creams, desserts, cereals and syrups.
Alkalized black (NOP) 10-12% 7,0 ± 0,4 Black Any application using cocoa as a natural ingredient and where a darker shade is desirable. Cookies and industrial pastry.

Presentation: 25 kg bags, 900 kg big bags or bulk in tanks up to 25,000 Kg.

ORGANIC (NOP) CHOCOLATE

Type Aprox. fat content % Milk content Viscosity Most frequent use
Organic (NOP) dark chocolate 55% cocoa min. 39%   Low Coating, panning, cookies, pralines and moulding (i.e. tablets).
Organic (NOP) dark chocolate 70% cocoa min. 41%   Low Pralines and moulding (i.e. tablets)
Organic (NOP) milk chocolate 32.8% cocoa min. 32% 24% Medium-Low Coating, panning, cookies, pralines and moulding (i.e. tablets)
Organic (NOP) white chocolate 29.7% cocoa min 36% 24% Medium-Low Coating, panning, cookies, pralines and moulding (i.e. tablets)

Presentation: Liquid in tanks up to 25,000 kg. Solid in 20 kg bags: drops for decoration or melting / chips 6000 count/kg (2721.58 count/lb), 7500 count/kg (3401.98 count/lb), 9000 count/kg (4082.37 count/lb), 12,000 count/kg (5443.16 countilb), 22,000 count/kg (9979 count/lb).