Cocoa powder is a product obtained by grinding cocoa cake.
Cocoa powder has a delicate taste and rich aroma of cocoa. Cocoa powder is widely used in confectionery, baking and dairy industry.  Without cocoa powder it is almost impossible to produce the chocolate glaze (except white), it is widely used in the manufacture of candy, confectionery tiles, chocolate paste, cakes, rolls, biscuits, bonbons,  dry breakfast and other products.
In addition, on the basis of the cocoa powder produced several types of beverages.

Cocoa butter is the fat that squeezes out from cocoa liquor.
Cocoa butter has a specific milky or creamy yellow color. Cocoa butter has hard and brittle consistency, sweet pleasant smell at room temperature. There is natural cocoa butter and deodorized butter, that is undergo to additional processing. Cocoa butter is used as fat basis for the production of chocolate and other confectionery products.

Cocoa powder is a product obtained by grinding cocoa cake.
Cocoa powder has a delicate taste and rich aroma of cocoa. Cocoa powder is widely used in confectionery, baking and dairy industry.  Without cocoa powder it is almost impossible to produce the chocolate glaze (except white), it is widely used in the manufacture of candy, confectionery tiles, chocolate paste, cakes, rolls, biscuits, bonbons,  dry breakfast and other products.
In addition, on the basis of the cocoa powder produced several types of beverages.

Confectionery fats
Traditionally, cocoa butter was the only vegetable fat used in chocolate production. Unique to cocoa butter is its brittleness at room temperature and its quick and complete melting at body temperature.
Currently other vegetable fats and oils made from various fractions of tropical and exotic fats and oils, such as coconut, palm, palm kernel, shea, illipe, sal, kokum etc. are actively used in production of confectionery products.

Unique fatty acid and triglyceride composition of these products’ components identified their high functionality and wide applicability in various areas of confectionery production.

Confectionery fats are used by confectionery companies worldwide in their formulations for the production of chocolate, confectionery and chocolate coatings, praline masses, as well as various kinds of fillings.

Health benefits of components of some of confectionery fats are proven by the experts of leading European and world research institutes.

Due to unique chemical composition confectionery fats supply human organism with important healthy nutrients.

Our company offers to its clients the following types of confectionery fats:

-    cocoa butter equivalents;
-    cocoa butter replacers;
-    cocoa butter improvers;
-    milk fat replacers;
-    filling fats;
-    specialty fats.