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Our products

Depending on the final product required, Nederland uses a wide variety of types of Cocoa. The origin of the cocoa is mainly West African, but through our specialized buyers, we have access to all the cocoa origins in the world. The thorough study of the characteristics of each of the different types of cocoa and their possibilities for blending, together with the experience of Nederland allows us to respond to the ever wider market demands.

Nederland manufactures three families of products::

  • COCOA MASS
  • COCOA BUTTER
  • COCOA POWDER

ADDITIONAL INFORMATION

Nederland offers a wide range of cocoa mass. We make natural, alkalized and refined cocoa mass with lower particles than 25 µ to be added directly to the conching.

Apart from our standard West African blend, we offer cocoa mass made from specific origins.

Our buyers of cocoa beans shipped to Nederland a sample of cocoa beans from a particular lot and taken directly from the supplier's warehouse. Once in our pilot plant, laboratory technicians made chocolate from cocoa beans received. The chocolate that is obtained is subjected to organoleptic analysis by our panel of expert tasters. Only if the chocolate has the organoleptic characteristics desired item is purchased cocoa beans. Upon arriving at our plant, the cocoa beans are treated with different formulations tailor-roasted cocoa beans not to destroy the aromas and flavors desired.

Specifications sheet pdf 67 Kb

 ADDITIONAL INFORMATION

Nederland offers natural and deodorized cocoa butter.

Specifications sheetpdf 54 Kb

ADDITIONAL INFORMATION

We offer a wide range of natural and alkalized cocoa powders, with a variety of pH, colours and percentages of cocoa butter.

Every colour is specific and consistent, and our types are used in a large field of applications, from cocoa drinks, preparations, ice-cream or cocoa spreads to the most varied types of chocolate coatings.

The colour variations within our range are the result of the intrinsic colour of the bean-origin combined with the alkalinized process especially developed by our technicians. This also influences in the final aroma of the cocoa.

Later the wide range of natural and alkalized cocoa powders is detailed:

NATURAL COCOA POWDER ALKALIZED COCOA POWDER
10 – 12 % 20 – 22 % 0 % 10 – 12 % 15 – 17 % 20 – 22 %
PN11
Colour: Light brown
pH: 5,6 ± 04
PN 21
Colour: Light brown
pH: 5,6 ± 0,4
PAF 00
Colour: Brown
pH: 7,8 ± 0,2
PAN 11
Colour: Light brown
pH: 6,8 ± 0,2
PAN 16
Colour: Light brown
pH: 6,8 ± 0,2
PAN 21
Colour: Brown
pH: 6,8
PNGH11
Colour: Light brown
pH: 5,6 ± 04
    PAF 11
Colour: Brown
pH: 7,8 ± 0,2
  PAF 21
Colour: Dark Brown
pH: 7,8 ± 0,2
      DB 11
Colour: Dark Brown
pH: 8,0 ± 0,2
  DB 21
Colour: Dark Brown
pH: 8,0 ± 0,2
      DR 11
Colour: Dark red
pH: 7,8 ± 0,2
  DR 21
Colour: Dark red
pH: 7,8 ± 0,2
      RN 11
Colour: Red
pH: 7,0 ± 0,2
  RN 21
Colour: Red
pH: 7,0 ± 0,2
      BN 11
Colour: Dark black
pH: 8,0 ± 0,2
  RR 21
Colour: Dark red
pH: 7,0 ± 0,2
      MR 11
Colour: Dark red
pH: 7,4 ± 0,2
   
      PAFGH 11
Colour: Brown
pH: 7,8 ± 0,2
   
      RR 11
Colour: Dark red
pH: 7,7 ± 0,2
   
      LR 11
Colour: Light red
pH: 6,9 ± 0,2
   

Specifications sheetpdf 51 Kb

Carretera de la Vila, 48 | 08840 Viladecans Barcelona Spain | Tel. +34 93 637 34 72 Fax +34 93 637 28 96 | Export Tel. + 34 93 658 12 08 Fax +34 93 637 18 82