Natural Cocoa Butter
Natural cocoa butter obtained by mechanical pressing (expeller). Premium quality, complete traceability from bean to delivery. Suitable for food, cosmetic and pharmaceutical industries.
Capacity
50,000 T beans/year → 12,000 T butter/year
Process
Mechanical pressing (Expeller) — controlled deodorization
Commitment
Zero waste approach and total traceability
General Information
Brand: ICWP
Process: Ground from Natural expeller
Manufacturing Site: ICWP - Côte d'Ivoire - 01 BP 2201 San Pedro - Tel: (+225) 27 23 55 06 86
Origin Country: Ivory Coast
Our Natural Cocoa Butter is obtained by mechanical pressing of cocoa beans crushed; heated to a temperature between 105°-120°C, the cocoa beans will undergo an extrusion process by Expeller, and give cocoa butter. This butter called "Expeller cocoa butter" is filtered and then tempered at 30°C to facilitate crystallization; It is then molded and cooled, giving a butter of hard consistency and unctuous to the touch.
Analytical Characteristics
Organoleptic Properties
- Appearance: Yellowish, solid butter at room temperature
- Odor: Typical of cocoa butter, distinct cocoa odor
- Taste: Typical of natural cocoa butter, distinct cocoa flavor
- Texture: Solid at <25°C, free from off-tastes
Physical and Chemical Data
- Moisture: 01 Max
- Free Fatty Acids: [2-31]
Microbiological Data
- TPC: ≤5000 cfu/g
- Yeast: <50 cfu/g
- Mold: ≤50 cfu/g
- Enterobacteriaceae: ≤10 mpn/g
- E. coli: Absence
- Salmonella: Absence/25g
Packaging - Storage - Shipping
- Solid cocoa butter is delivered in clean, dry, properly sealed moisture-proof packaging. The packaging materials are in accordance with relevant laws and directives for foodstuffs.
- The cartons are lined with a blue PE-inner bag and filled with 25kg net weight.
- Composition and dimension of the carton: Double wall corrugated natural cardboard of 4.1mm thickness printed ICWP SA with an inside dimension of 380*285*260 mm.
- Lot of 800 cartons, the shipment is by container with bulk loading or on pallets.
Additive-Free Declaration
Our expeller cocoa butter is manufactured in accordance with good manufacturing practices. We guarantee that it does not contain any allergens and is free of gluten.
- No Cereals and derivatives
- No Crustacean and derivatives
- No Eggs and derivatives
- No Fish and derivatives
- No Peanuts and derivatives
- No Soy and derivatives
- No Milk and derivatives (including lactose)
- No Nuts and derivatives
- No Celery and derivatives
- No Mustard and derivatives
- No Poppy, Sesame, etc.
- No Lupine and derivatives
- No Mollusc and derivatives
- Sulphur dioxide and Sulphites > 10mg/kg
Deodorized Cocoa Butter
Deodorized cocoa butter obtained by mechanical pressing (expeller) with controlled deodorization process. Premium quality with neutral taste and aroma, perfect for applications requiring flavor neutrality.
Capacity
50,000 T beans/year → 12,000 T butter/year
Process
Mechanical pressing (Expeller) — controlled deodorization
Characteristics
Neutral taste and aroma, ideal for flavor-sensitive applications
General Information
Brand: ICWP
Process: Expeller pressing and deodorized using citric acid
Manufacturing Site: ICWP - Côte d'Ivoire - 01 BP 2201 San Pedro - Tel: (+225) 27 23 25 06 86
Origin Country: Ivory Coast
Our Deodorized Cocoa Butter is obtained by mechanical pressing of crushed cocoa beans, followed by a gentle deodorization process using citric acid. After mechanical extraction at a temperature between 105°C and 120°C, the crude cocoa butter undergoes filtration, citric acid treatment, and controlled deodorization to reduce its natural odour and acidity.
The butter is then tempered between 22°C and 25°C, moulded, and cooled to obtain a firm, neutral-smelling product with a smooth, creamy texture. This fat should be deodorized at maximum 160°C.
Analytical Characteristics
Organoleptic Properties
- Appearance: Slightly turbid to clear liquid at 40°C
- Colour: White to very pale yellow to yellow
- Odour: Free from any foreign or rancid odour
- Taste: Neutral
- Texture: Solid at < 25°C
Physical and Chemical Data
- Moisture: 0.3%
- Free Fatty Acids: ≤ 1.75%
Microbiological Data
- TPC: ≤ 5000 cfu/g
- Yeast: ≤ 50 cfu/g
- Mold: ≤ 50 cfu/g
- Enterobacteriaceae: ≤ 10 mpn/g
- E. coli: Absence
- Salmonella: Absence/25g
Packaging - Storage - Shipping
- The deodorized cocoa butter is packed in clean, food-grade, sealed, moisture-proof packaging, compliant with food contact material regulations.
- Each carton contains a blue PE liner and 25 kg net weight of product.
- Carton details: Double-wall corrugated natural cardboard, 4.1 mm thickness, branded ICWP SA. Internal dimensions: 380 x 285 x 260 mm.
- 800 cartons per container, in bulk or palletized, as per customer requirement.
- Keep in a cool, dry area, away from direct sunlight.
- Recommended storage temperature: ≤ 25°C
Additive-Free Declaration
This product is manufactured following GMP. The only additive used in the deodorization process is citric acid. The product is otherwise free from other additives and allergens.
- No Cereals and derivatives
- No Crustacean and derivatives
- No Eggs and derivatives
- No Fish and derivatives
- No Peanuts and derivatives
- No Soy and derivatives
- No Milk and derivatives (including lactose)
- No Nuts and derivatives
- No Celery and derivatives
- No Mustard and derivatives
- No Poppy, Sesame, etc.
- No Lupine and derivatives
- No Mollusc and derivatives
- Sulphur dioxide and Sulphites > 10mg/kg
Natural Cocoa Cake
Cocoa cake obtained by mechanical pressing of crushed cocoa beans, rich in protein and fiber.
Fat Content
Less than 12% fat content
Process
Mechanical pressing after fat extraction
Application
For food and industrial uses
General Information
Brand: ICWP
Process: Ground from Natural expeller
Manufacturing Site: ICWP - Côte d'Ivoire - 01 BP 2201 San Pedro - Tel: (+225) 27 23 55 06 86
Origin Country: Ivory Coast
Our Natural Cocoa Cake is obtained by mechanical pressing of cocoa beans crushed, previously sterilized after extraction of fat also called cocoa butter, there remains cake may contain less than 12% fat.
Analytical Characteristics
Organoleptic Properties
- Appearance: Reddish-brown product
- Characteristic: Fat-reduced natural cocoa cake
- Odor: No foreign flavors or odors present
- Taste: Characteristic of natural cocoa cake
Physical and Chemical Data
- Fat content: [10%-12%]
- Moisture: ≤4.5
- pH value: 5.6±0.4
Microbiological Data
- TPC: ≤5000 cfu/g
- Yeast: ≤50 cfu/g
- Mold: ≤50 cfu/g
- Enterobacteriaceae: ≤10 mpn/g
- E. coli: Absence
- Salmonella: Absence/25g
Packaging - Storage - Shipping
- Packaged in Bulk bags measuring 103*103*125cm
- Palletised with pallets (120 X 100cm) of wood, suitable for foodstuff storage
- The pallet is made up of 01 Big bag of 1000 kg
- The shipment is done either on pallets or in bulk, in a dry container
- The pallet is protected with layer of shrink film
Additive-Free Declaration
Our expeller cocoa powder is manufactured in accordance with good manufacturing practices. We guarantee that it does not contain any allergens and is free of gluten.
- No Cereals and derivatives
- No Crustacean and derivatives
- No Eggs and derivatives
- No Fish and derivatives
- No Peanuts and derivatives
- No Soy and derivatives
- No Milk and derivatives (including lactose)
- No Nuts and derivatives
- No Celery and derivatives
- No Mustard and derivatives
- No Poppy, Sesame, etc.
- No Lupine and derivatives
- No Mollusc and derivatives
- Sulphur dioxide and Sulphites > 10mg/kg
Natural Cocoa Butter
Expeller – mechanical pressing
Deodorized Cocoa Butter
Controlled deodorization