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Characteristics


Our cocoa mass is extracted from unroasted cocoa beans Criollo cultivated under conditions of ecolofical agriculture. Production of cocoa mass is carried out under very low temperatures so that the product maintains not only its wonderful taste but also its significant nutritional substances, including active enzymes.

Cocoa mass is a fundamental raw material for production of chocolate. Sometimes, it is also called 100 % chocolate and is valued by everyone who prefer natural non-refined food. But it can also be used in the kitchen for preparation of confectioneries.

COMPOSITION

100% cocoa mass in broken pieces, in organic quality

Nutritional values

Nutritional values in 100 g 
Energy2748 kJ / 656.4 kcal
Fat55.6 g
- out of which saturates36.2 g
Carbohydrate25.2 g
- out of which sugars<0.7 g
Fibre15 g
Protein13.7 g
Salt0.15 g



Application

Cocoa mass serves as a basic raw material for chocolate production. It can be consumed directly as such or it can be added to your favourite meals. It is also suitable in muesli, yoghurts, for baking and cooking.

Others

Storage: Store in a closed container in a place with relative humidity maximum 60%. Keep away from direct sunlight.

Country of origin: Peru

Weight: 80 and 250 g

 
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