Cocoa Mass
natural cocoa mass
mass from cocoa
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Description

Cocoa mass is a natural product obtained by grinding previously cleaned, peeled and roasted cocoa beans, in this case of Colombian origin. The production process results in a homogeneous paste with a dark, intense brown colour and a characteristic deep chocolate flavour and aroma.

Cocoa paste is the basic raw material for the production of chocolate products and drinking chocolate. It contains natural cocoa butter and gives products not only their taste and aroma, but also their structure and nutritional value. Its high fat content and low moisture content make cocoa mass a stable product that is easy to process and widely used in the food industry.

Technical aspects

Cocoa mass is a dark, thick mass with a strong cocoa aroma. Its physical, chemical and microbiological parameters make it a safe and durable ingredient with a wide range of technological applications.

Parameter Value
Colour Dark brown, characteristic of chocolate
Taste and smell Characteristic of cocoa and chocolate
Form Thick mass or hard solid at room temperature
Water content Max. 2.8%
Fat content Min. 51%
pH Max. 6%
Total number of microorganisms ≤ 10,000 cfu/g
E. coli ≤ 10 cfu/g
Salmonella Absent in 5 × 25 g
Yeast and moulds ≤ 500 cfu/g
GMO GMO-free product
Ionising radiation Not subjected to

Application

Cocoa mass is widely used in the chocolate and confectionery industry as a basic ingredient for the production of chocolate, coatings, creams and fillings. Thanks to its intense flavour and high natural cocoa butter content, it gives products a characteristic sensory profile and velvety texture.

This cocoa semi-finished product is also used in the production of cocoa drinks, snacks, ice cream, as well as in cosmetics and the pharmaceutical industry as an aromatic ingredient and antioxidant. Its versatility and technological purity make it an essential raw material in any modern chocolate production line.

Storage

Store in a dry and clean warehouse at a temperature up to 20°C and relative humidity up to 60%.

Package

Cocoa mass is supplied in blocks or lumps packed in collective packaging that ensures stability during transport and storage, usually bags or boxes with a weight depending on the form of the product.

Cocoa Mass

15,66EUR/kg

Shipping fee not included.

Cocoa Mass
natural cocoa mass
mass from cocoa
14,88EUR/kg (5% off)
min. 50 kg
14,09EUR/kg (10% off)
min. 100 kg
13,31EUR/kg (15% off)
min. 200 kg
12,53EUR/kg (20% off)
min. 500 kg
Minimal order
25 kg
Stock
Available
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We offer a delivery option by prior arrangement. Contact the logistics department for an individual offer.

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Customer support

+48 577 124 466

[email protected]

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Delivery

We ship orders across the EU to the address you provide. For individual offers or personal pickup from our warehouses, please contact our logistics team: +48 577 494 140

We also deliver samples, Foodcom Creatine/MSM, and other ready-to-use consumer products both within Poland and abroad.

Description

Cocoa mass is a natural product obtained by grinding previously cleaned, peeled and roasted cocoa beans, in this case of Colombian origin. The production process results in a homogeneous paste with a dark, intense brown colour and a characteristic deep chocolate flavour and aroma.

Cocoa paste is the basic raw material for the production of chocolate products and drinking chocolate. It contains natural cocoa butter and gives products not only their taste and aroma, but also their structure and nutritional value. Its high fat content and low moisture content make cocoa mass a stable product that is easy to process and widely used in the food industry.

Technical aspects

Cocoa mass is a dark, thick mass with a strong cocoa aroma. Its physical, chemical and microbiological parameters make it a safe and durable ingredient with a wide range of technological applications.

Parameter Value
Colour Dark brown, characteristic of chocolate
Taste and smell Characteristic of cocoa and chocolate
Form Thick mass or hard solid at room temperature
Water content Max. 2.8%
Fat content Min. 51%
pH Max. 6%
Total number of microorganisms ≤ 10,000 cfu/g
E. coli ≤ 10 cfu/g
Salmonella Absent in 5 × 25 g
Yeast and moulds ≤ 500 cfu/g
GMO GMO-free product
Ionising radiation Not subjected to

Application

Cocoa mass is widely used in the chocolate and confectionery industry as a basic ingredient for the production of chocolate, coatings, creams and fillings. Thanks to its intense flavour and high natural cocoa butter content, it gives products a characteristic sensory profile and velvety texture.

This cocoa semi-finished product is also used in the production of cocoa drinks, snacks, ice cream, as well as in cosmetics and the pharmaceutical industry as an aromatic ingredient and antioxidant. Its versatility and technological purity make it an essential raw material in any modern chocolate production line.

Storage

Store in a dry and clean warehouse at a temperature up to 20°C and relative humidity up to 60%.

Package

Cocoa mass is supplied in blocks or lumps packed in collective packaging that ensures stability during transport and storage, usually bags or boxes with a weight depending on the form of the product.

Offers and collaboration

Can I add my products to FDCM.eu as a seller?
Currently, the platform operates in a closed model - adding your own products is not available to the public. If you are interested in cooperation, please contact the FDCM team via the contact form.
Do you offer discounts for regular customers or large orders?
Yes - FDCM provides individual commercial terms, including volume discounts and preferential prices for regular partners. After registration, please contact customer service for detailed information.

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