Cocoa Butter Organic refined
Organic Cocoa Butter ref., Organic Theobroma Oil ref.
Organic cocoa butter refined in other languages:
Bio Kakaobutter raffiniert, organic cocoa butter refined, puhdistettu orgaaninen kaakaovoi, beurre de cacao biologique raffiné, οργανικό βούτυρο κακάο εξευγενισμένο, burro di cacao biologico raffinato, Organisk kakao smør raffinert, manteiga de cacau orgânica refinada, mantequilla de cacao orgánica refinada, органическое масло какао, рафинированное
THEOBROMA CACAO SEED BUTTER
The original home of the cacao is located in tropical America in the upper Amazon, but also in Belize, Guatemala and the south of Mexico. Today's main growing areas are Panama, Guatemala, Honduras, Nicaragua, Cista Ricam Haiti, Jamaica, Puerto Rico and Granada. The cultivation of the cacao is very tedious. The trees are first moved into seedbeds until they are 8 to 10 months old and are then planted out. Shade trees like bananas or cotton are planted between the plants of the cacao. With good care, suitable soil and under favorable circumstances, the cacao is fully grown after 12 years and can bear fruit until its 50th year. The ripe fruits are carefully turned off by hand from the stems, or cut off with a knife. Collecting the fruits requires great caution, as otherwise the buds and flowers are easily damaged, which secure the coming harvest.
The cacao can grow up to 10 to 15 meters and is an evergreen tree which is grown in culture mostly as a shrub. The bark of the cacao is cinnamon brown with a silver sheen and very thin. The wood is very porous and slightly pink. The approximately 30cm thick trunk carries a lot of mostly slender branches. The leaves of the tree sit alternately on the branches and twigs and are peach-red in their youth, later shiny dark green on the surface, slightly dull on the underside and slightly hairy. The unripe fruits are green, the ripe fruits are yellow, orange-yellow or red depending on the variety. Only when they are dried, they are maroon. The fruits sticking to the tree with a short stem equal short, thick, pointed cucumbers with a length of 12 to 14 cm and a diameter of 6 to 8 cm. Each fruit has a five-edged fruit shell with ten longitudinal ribs. This shell is originally made of solid meat, but dries later to a leathery mass. The colorless pulp is juicy and has a pleasant sweet-sour taste and contains about 60 seeds in five to eight rows joined together in columns, which are white when fresh, but brown when dried and have a brittle skin.
How organic cocoa butter refined is produced:
Organic cocoa butter refined is the filtered or centrifuged fat from cocoa or cocoa mass obtained by pressing and refining. Organic cocoa butter is obtained from the roasted seeds, or from peeled and roasted seed kernels not pretreated with alkali, or from the roasted and husked seeds which have been pressed in the heat.
Relative composition of organic cocoa butter refined:
Organic cocoa butter refined and its applications:
In pharmacy and medicine:
In the food industry:
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