Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded...

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Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 Light brown Flavour Full cocoa with fruity notes. Applications Cocoa Chocolate Full/body Acidity Astringency Alkalinity Bitterness Ice cream Instant drink mixes Spreads Cereals Cookies, cakes Creams & fillings Confectioner’s coatings Chocolate Milk chocolate

Transcript of Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded...

Page 1: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderN55 Fat content: 10-12%

pH: 5,5 ± 0,5

Light brown

Flavour

Full cocoa with fruity notes.

ApplicationsCocoa

Chocolate

Full/body

AcidityAstringency

Alkalinity

Bitterness

Icecream

Instant drinkmixes

Spreads

Cereals Cookies, cakes

Creams & fillings

Confectioner’s coatings

Chocolate Milkchocolate

Page 2: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderN55

C/ Vial 1, s/n · Polígono Industrial Castilla46380 Cheste, Valencia (Spain)Tel. +34 962 514 240 · Fax +34 962 512 133

Olam Food Ingredients Spain, S.L.

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Olam Cocoa Locations2015

Cocoa Bean SourcingBrazil Congo BrazzavilleEcuador TanzaniaCôte d’Ivoire UgandaGhana IndonesiaNigeria Papua New GuineaCameroon

Cocoa ProcessingBrazil NetherlandsCanada GermanyCôte d’Ivoire SingaporeGhana SpainUK

Marketing OfficesBrazil PolandUSA SwitzerlandJapan SingaporeUkraine Russia UK AustraliaIndia DubaiChina

Page 3: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderN50 Fat content: 10-12%

pH: 5,5 ± 0,5

Intense brown

Flavour

Distinctive cocoa flavour, pleasantroasted notes.

ApplicationsCocoa

Chocolate

Full/body

AcidityAstringency

Alkalinity

Bitterness

Icecream

Instant drinkmixes

Cereals Cookies, cakes

Creams & fillings

Confectioner’s coatings

Chocolate

Spreads

Page 4: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderN50

C/ Vial 1, s/n · Polígono Industrial Castilla46380 Cheste, Valencia (Spain)Tel. +34 962 514 240 · Fax +34 962 512 133

Olam Food Ingredients Spain, S.L.

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ת שי

הרבנות הרא

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Packaging

Olam Cocoa Locations2015

Cocoa Bean SourcingBrazil Congo BrazzavilleEcuador TanzaniaCôte d’Ivoire UgandaGhana IndonesiaNigeria Papua New GuineaCameroon

Cocoa ProcessingBrazil NetherlandsCanada GermanyCôte d’Ivoire SingaporeGhana SpainUK

Marketing OfficesBrazil PolandUSA SwitzerlandJapan SingaporeUkraine Russia UK AustraliaIndia DubaiChina

Page 5: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderL68 Fat content: 10-12%

pH: 6,5 ≤ pH ≤ 7,3

Flavour

Well rounded mid flavour, with chocolate notes.

Cocoa

Chocolate

Full/body

AcidityAstringency

Alkalinity

Bitterness

Truffles

Light brown with a reddish hue

Icecream

Instant drinkmixes

Spreads

Cereals Cookies, cakes

Creams & fillings

Confectioner’s coatings

Chocolate Milkchocolate

Applications

Page 6: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderL68

C/ Vial 1, s/n · Polígono Industrial Castilla46380 Cheste, Valencia (Spain)Tel. +34 962 514 240 · Fax +34 962 512 133

Olam Food Ingredients Spain, S.L.

דר פ ס - ד י ר ד

מל

ת שי

הרבנות הרא

רווהכשר פ

KO SH E R PA RVE

Packaging

Olam Cocoa Locations2015

Cocoa Bean SourcingBrazil Congo BrazzavilleEcuador TanzaniaCôte d’Ivoire UgandaGhana IndonesiaNigeria Papua New GuineaCameroon

Cocoa ProcessingBrazil NetherlandsCanada GermanyCôte d’Ivoire SingaporeGhana SpainUK

Marketing OfficesBrazil PolandUSA SwitzerlandJapan SingaporeUkraine Russia UK AustraliaIndia DubaiChina

Page 7: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Flavour

Full bodied, balanced cocoa and chocolate profile.

Cocoa

Chocolate

Full/body

AcidityAstringency

Alkalinity

Bitterness

Truffles

Brown-reddish, medium dark

Icecream

Instant drinkmixes

Cereals

Cookies, cakes

Confectioner’s coatings

Milkchocolate

Applications

Cocoa powderM75 Fat content: 10-12%

pH: 7,3 ≤ pH ≤ 7,8

Page 8: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderM75

C/ Vial 1, s/n · Polígono Industrial Castilla46380 Cheste, Valencia (Spain)Tel. +34 962 514 240 · Fax +34 962 512 133

Olam Food Ingredients Spain, S.L.

דר פ ס - ד י ר ד

מל

ת שי

הרבנות הרא

רווהכשר פ

KO SH E R PA RVE

Packaging

Olam Cocoa Locations2015

Cocoa Bean SourcingBrazil Congo BrazzavilleEcuador TanzaniaCôte d’Ivoire UgandaGhana IndonesiaNigeria Papua New GuineaCameroon

Cocoa ProcessingBrazil NetherlandsCanada GermanyCôte d’Ivoire SingaporeGhana SpainUK

Marketing OfficesBrazil PolandUSA SwitzerlandJapan SingaporeUkraine Russia UK AustraliaIndia DubaiChina

Page 9: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderS81 Fat content: 10-12%

pH: 7,8 ≤ pH ≤ 8,5

Flavour

Intense aromatic profile with evident cocoa character.

Cocoa

Chocolate

Full/body

AcidityAstringency

Alkalinity

Bitterness

Truffles

Dark brown

Icecream

Cookies, cakes

Confectioner’s coatings

Applications

Page 10: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderS81

C/ Vial 1, s/n · Polígono Industrial Castilla46380 Cheste, Valencia (Spain)Tel. +34 962 514 240 · Fax +34 962 512 133

Olam Food Ingredients Spain, S.L.

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מל

ת שי

הרבנות הרא

רווהכשר פ

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Packaging

Olam Cocoa Locations2015

Cocoa Bean SourcingBrazil Congo BrazzavilleEcuador TanzaniaCôte d’Ivoire UgandaGhana IndonesiaNigeria Papua New GuineaCameroon

Cocoa ProcessingBrazil NetherlandsCanada GermanyCôte d’Ivoire SingaporeGhana SpainUK

Marketing OfficesBrazil PolandUSA SwitzerlandJapan SingaporeUkraine Russia UK AustraliaIndia DubaiChina

Page 11: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderS82 Fat content: 10-12%

pH: 7,8 ≤ pH ≤ 8,5

Flavour

Intense aromatic profile with evident cocoa character.

Cocoa

Chocolate

Full/body

AcidityAstringency

Alkalinity

Bitterness

Truffles

Very dark brown

Icecream

Cookies, cakes

Confectioner’s coatings

Applications

Page 12: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderS82

C/ Vial 1, s/n · Polígono Industrial Castilla46380 Cheste, Valencia (Spain)Tel. +34 962 514 240 · Fax +34 962 512 133

Olam Food Ingredients Spain, S.L.

דר פ ס - ד י ר ד

מל

ת שי

הרבנות הרא

רווהכשר פ

KO SH E R PA RVE

Packaging

Olam Cocoa Locations2015

Cocoa Bean SourcingBrazil Congo BrazzavilleEcuador TanzaniaCôte d’Ivoire UgandaGhana IndonesiaNigeria Papua New GuineaCameroon

Cocoa ProcessingBrazil NetherlandsCanada GermanyCôte d’Ivoire SingaporeGhana SpainUK

Marketing OfficesBrazil PolandUSA SwitzerlandJapan SingaporeUkraine Russia UK AustraliaIndia DubaiChina

Page 13: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderS83 Fat content: 10-12%

pH: 7,8 ≤ pH ≤ 8,5

Flavour

Intense aromatic profile with evident cocoa character.

Cocoa

Chocolate

Full/body

AcidityAstringency

Alkalinity

Bitterness

Truffles

Very dark brown with a reddish hue

Icecream

Cookies, cakes

Confectioner’s coatings

Applications

Page 14: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderS83

C/ Vial 1, s/n · Polígono Industrial Castilla46380 Cheste, Valencia (Spain)Tel. +34 962 514 240 · Fax +34 962 512 133

Olam Food Ingredients Spain, S.L.

דר פ ס - ד י ר ד

מל

ת שי

הרבנות הרא

רווהכשר פ

KO SH E R PA RVE

Packaging

Olam Cocoa Locations2015

Cocoa Bean SourcingBrazil Congo BrazzavilleEcuador TanzaniaCôte d’Ivoire UgandaGhana IndonesiaNigeria Papua New GuineaCameroon

Cocoa ProcessingBrazil NetherlandsCanada GermanyCôte d’Ivoire SingaporeGhana SpainUK

Marketing OfficesBrazil PolandUSA SwitzerlandJapan SingaporeUkraine Russia UK AustraliaIndia DubaiChina

Page 15: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderB75 Fat content: 10-12%

pH: 7,8 ≤ pH ≤ 8,5

Flavour

Strong alkalized flavour with evident cocoa tone.

Cocoa

Chocolate

Full/body

AcidityAstringency

Alkalinity

Bitterness

Intense black

Confectioner’s coatings

Applications

Cookies, cakes

Page 16: Cocoa powder N55 Fat content: 10-12% pH: 5,5 ± 0,5 · pH: 6,5 ≤ pH ≤ 7,3 Flavour Well rounded mid flavour, with chocolate notes. Cocoa Chocolate Full/body Astringency Acidity

Cocoa powderB75

C/ Vial 1, s/n · Polígono Industrial Castilla46380 Cheste, Valencia (Spain)Tel. +34 962 514 240 · Fax +34 962 512 133

Olam Food Ingredients Spain, S.L.

דר פ ס - ד י ר ד

מל

ת שי

הרבנות הרא

רווהכשר פ

KO SH E R PA RVE

Packaging

Olam Cocoa Locations2015

Cocoa Bean SourcingBrazil Congo BrazzavilleEcuador TanzaniaCôte d’Ivoire UgandaGhana IndonesiaNigeria Papua New GuineaCameroon

Cocoa ProcessingBrazil NetherlandsCanada GermanyCôte d’Ivoire SingaporeGhana SpainUK

Marketing OfficesBrazil PolandUSA SwitzerlandJapan SingaporeUkraine Russia UK AustraliaIndia DubaiChina


Heavy Flavour

Heavy Flavour

11 Steps towards a harmonized international standard for ...€¦ · Steps towards a harmonized international standard for cocoa flavour assessment – a review of current protocols

11 Steps towards a harmonized international standard for ...€¦ · Steps towards a harmonized international standard for cocoa flavour assessment – a review of current protocols

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Sweet and simple protein pancakesfitprorecipes.co.uk/wp-content/uploads/2014/03/... · 25g chocolate flavour whey protein 30g whole porridge oats 2 eggs 1 egg white 1 tsp cocoa powder

Sweet and simple protein pancakesfitprorecipes.co.uk/wp-content/uploads/2014/03/... · 25g chocolate flavour whey protein 30g whole porridge oats 2 eggs 1 egg white 1 tsp cocoa powder

Analysis of pH and Color of Fermented Cocoa (Theobroma ... PAPERS/JST Vol...quality of dried cocoa beans are pod storage before fermentation (cacao pod ripening), fermentation, and

Analysis of pH and Color of Fermented Cocoa (Theobroma ... PAPERS/JST Vol...quality of dried cocoa beans are pod storage before fermentation (cacao pod ripening), fermentation, and

Cocoa production - Royal Tropical Institute · 8 cocoa production practices 1468.1 Cocoa production activities Cocoa households undertake various activities on their cocoa farms throughout

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Positioning Fine or Flavour Cocoa...Fine cocoa is defined as cocoa that is free of defects3 in flavour while providing a complex flavour profile that reflects the expertise of the

Positioning Fine or Flavour Cocoa...Fine cocoa is defined as cocoa that is free of defects3 in flavour while providing a complex flavour profile that reflects the expertise of the

UNIVERSITI PUTRA MALAYSIA EFFECTS OF …psasir.upm.edu.my/id/eprint/12009/1/FSTM_2009_32_A.pdf · EFFECTS OF POLYPHENOL AND pH ON COCOA FLAVOUR ... to convey thanks to the Ministry

UNIVERSITI PUTRA MALAYSIA EFFECTS OF …psasir.upm.edu.my/id/eprint/12009/1/FSTM_2009_32_A.pdf · EFFECTS OF POLYPHENOL AND pH ON COCOA FLAVOUR ... to convey thanks to the Ministry

Sweetness follows - International Cocoa Organization...ter and cocoa powder. To produce chocolate, cocoa liquor is mixed with cocoa butter, sugar, milk and emulsifying agents. Cocoa

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PRODUCT CATALOG 2011 - Bateel · Bateel blended chocolates are produced from the combination of different cocoa beans, each blend resulting in a unique bouquet and flavour. Bateel

PRODUCT CATALOG 2011 - Bateel · Bateel blended chocolates are produced from the combination of different cocoa beans, each blend resulting in a unique bouquet and flavour. Bateel

Single Flavour Valve / Multi Flavour Valvebigdrum-engineering.com/wp-content/uploads/2014/10/BD-Filling... · Single Flavour Valve / Multi Flavour Valve ... © 2014 BIG DRUM Engineering

Single Flavour Valve / Multi Flavour Valvebigdrum-engineering.com/wp-content/uploads/2014/10/BD-Filling... · Single Flavour Valve / Multi Flavour Valve ... © 2014 BIG DRUM Engineering

Cocoa Fertilizer Forum - cocoa CONNECT

Cocoa Fertilizer Forum - cocoa CONNECT

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LR - JB Cocoa Foods Annual...and sale of cocoa ingredient products, namely cocoa butter, cocoa powder, cocoa liquor and cocoa cake, with cocoa butter and cocoa powder contributing

LR - JB Cocoa Foods Annual...and sale of cocoa ingredient products, namely cocoa butter, cocoa powder, cocoa liquor and cocoa cake, with cocoa butter and cocoa powder contributing

Flavour Journal - Flavour | Home page

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eyes flavour

Green Barista Pres 280520 copy · America. Smooth and sophisticated on the palate, this blend embodies simplicity and sophistication and a smooth-edged flavour which carries a cocoa

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ABSTRACT - Archive ouverte du Cirad - Agritrop cacao ESPAMCiencia.pdf · e-mail: rey.loor@iniap.gob.ec. 8 INTRODUCTION Ecuador produces more than half of the fine and flavour cocoa

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Neutrinos and the Flavour Problem - University of Warwick · Neutrinos and the Flavour Problem Part I. The Flavour Problem Part II. Neutrino Phenomenology Part III. Flavour in the

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