JonNestor Limited specializes in fresh high quality Cocoa Powder product from Cocoa cake in which cocoa beans are pressed (using hydraulic production procedure) from natural cocoa liquor such that the cocoa butter is separated from the cocoa solid (Cake) and pulverising the cocoa cake to powder.
During our cocoa powder production, we produce Cocoa solids which are produced after cocoa butter is extracted from cacao beans. Our sold as an end product and its also called cocoa powder, cocoa, and cacao. During our manufacturing process, the fatty component of chocolate is cocoa butter. Our Cocoa butter is 50% to 57% of the weight of cocoa beans and this gives chocolate its characteristic melting properties.
JonNestor’s Sensory Description
Colour – Our typical natural cocoa powder is light brown or dark brown (This requirement is per our buyers preference).
Taste – Typical the taste of natural cocoa powder is with a distinct mild cocoa flavour and free from off-flavours
Uses – JonNestor Limited Cocoa powder natural or Alkalized is used for making chocolate, biscuits, bakery, confectionery, sweets, ice cream, drinking etc.
Clients – JonNestor Cocoa Powder is sold to major client in America, Asia and Europe for uses in chocolate, biscuits, bakery etc.
Nutrition in JonNestor Limited Cocoa Powder
Our Cocoa powder contains several minerals including calcium, copper, magnesium, phosphorus, potassium, sodium and zinc. All of these minerals are found in greater quantities in our cocoa powder than any either cocoa butter or cocoa liquor. Our cocoa solids also contain 230 mg of caffeine and 2057 mg of theobromine per 100g, which are mostly absent from other components of the cocoa bean.
How JonNestor Limited Cocoa Powder is Manufactured
Our high quality cocoa powder is easily dissolved and have good flavor. Our cocoa beans we used for manufacturing of our cocoa powder are selected especially for this purpose. After roasting and winnowing (removing the outer shell from the cacao beans) the cocoa beans are ground in making cocoa liquor. Heat is then apply melting the cocoa fat thus generating a liquor, and additional heating is employed to the liquor which hardens to unsweetened chocolate when it cools below 95 degrees F / 35 degrees C.
We then employed pressure to the cocoa liquid (while slightly heated) to remove some of the fat which is also called cocoa butter. The remaining cocoa solids contains 10-25% cocoa butter depending on specification. The solids are then ground to cocoa powder. Sometimes the cocoa is made alkaline by treatment with potassium carbonate. This gives a darker colour and a stronger flavour.
JonNestor Limited Alkalized Cocoa Powder Specification
Fineness: 99.0 – 99.7%
, Total Fat content: 10 – 12%, pH value: 5.2 – 6.2 %,
Moisture: 5% max., Ash: 9% max.
JonNestor would supplier you on a regular basis on FOB or CIF Contract. We will like to invite all our clients to visit you factory for inspected and we also work with SGS. To find out more about our Cocao Powder and other Green Energy Products or request samples and test results, please contact us on +233 (0) 3033 072 73, or email: info@jonnestor.com.
