We know all about chocolate

As ingredient of:

• cakes and cookies (shortcakes, sponge cakes, gingerbread, brownie, marquise)
• cocoa and chocolate-flavoured ice cream mixes
• dairy products (milk desserts, yoghurt, cheese, chocolate milk, etc.)
• premixes for production of instant drinks
• confectionery toppings, ice-cream toppings, sauces, creams and fillings in cocoa and chocolate flavours
• as an additive to breakfast cereals such as stuffed pillows
• for the decoration of cakes, pies, desserts such as tiramisu, pralines, truffles

Cocoa powder used in accordance with procedures appropriate to the specifications and conditions of the final product:

• in cakes and cookies combined with other bulk ingredients (flour, sugar)
• in dairy and ice cream products it is combined with dry ingredients and milk, which undergoes heat treatment (pasteurisation or sterilisation, depending on the type of product) and subsequent homogenization
• in fat-based confectionery semi-finished products combined with other dry ingredients (sugar, milk powder, whey, etc.)

Store cocoa powder in its intact packaging at 12-16°C and RH<75%, for 12 months. Store in a dry, ventilated area, free from foreign odours and away from heat sources.