| ≥1 piece |
cocoa butter can be divided into first pressing pure cocoa butter and deodorized cocoa butter. Cocoa butter can be used in candy, chocolate, Western pastry and other food processing fields, as well as high-grade soap making and other chemical fields. Deodorized cocoa butter removes natural cocoa fragrance from the product, and enables to conveniently add all kinds of flavors, colorants and other additives to process chocolate with different flavors and high-end cosmetics. Cocoa butter is bright lemon yellow to light golden yellow, and has natural cocoa aroma (deodorized cocoa butter has no smell). Its moisture and volatile matter≤0.2%, free fatty acids (FFA)≤1.75%, and melting point is 30-34℃.