Cocoa liquor (cocoa mass) V-100
- Fat content
- min. 52%
- pH
- 5.1-6.0
Cocoa liquor
Cocoa liquor, also called cocoa mass, is made by grinding roasted cocoa beans into a uniform, fine mass. Together with cocoa butter it is a key ingredient in chocolate production. Available in 25 kg unit packages and as easy melt flakes.
3 products
Natural cocoa liquor (cocoa mass)
- Fat content
- min. 50%
- pH
- 5.5-6.2
Tulip Easy Melt natural cocoa liquor flakes
- Fat content
- min. 52%
- pH
- 5.2-5.8
Comparison table
| Product | Fat content | pH | Packaging and logistics |
|---|---|---|---|
| Cocoa liquor (cocoa mass) V-100 | min. 52% | 5.1-6.0 | Individual packaging 25 kg, pallet 1000 kg |
| Natural cocoa liquor (cocoa mass) | min. 50% | 5.5-6.2 | Unit packaging 25 kg, pallet 1000 kg |
| Tulip Easy Melt natural cocoa liquor flakes | min. 52% | 5.2-5.8 | Closed corrugated cardboard boxes with an inner layer of polyethylene: 25kg |
Frequently asked questions
How is cocoa liquor packed?
Individual packaging 25 kg, pallet 1000 kg. Unit packaging 25 kg, pallet 1000 kg. Closed corrugated cardboard boxes with an inner layer of polyethylene: 25kg.
Which certificates are available for cocoa liquor?
Depending on the product: FSSC 22000/IFS/ISO, Kosher, Halal, UTZ, Fairtrade, Rainforest Alliance. Each product page lists its certificates.
What is the shelf life of cocoa liquor?
Maximum 2 years from the date of production when stored in recommended conditions. Maximum 2 years from the production date when stored in recommended conditions.
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