PNutrient-Rich. High-Quality Byproduct. Versatile Ingredient.
Cocoa Cake is the solid residue left after cocoa butter extraction from cocoa liquor. Rich in proteins, carbohydrates, and natural fats, it is a nutrient-dense ingredient valued both in food manufacturing and animal feed industries.
Production Process
Following the gentle pressing and extraction of cocoa butter, the remaining cake is carefully ground into a fine meal or used in its solid form. This ensures preservation of essential nutrients and flavor components.
Key Benefits:
High protein content supports nutritional value
Rich in carbohydrates and natural fats for energy density
Contains fiber and antioxidants inherent to cocoa
A sustainable byproduct contributing to zero waste
Applications
Widely used in the production of cocoa powder by further grinding. Additionally, it serves as a nutritious additive in animal feed formulations and can be incorporated into specialty food products seeking high protein and fiber content.
