The production of our refined cocoa butter begins with steam deodorization of the raw cocoa butter. The next step involves chemical refining with phosphoric or citric acid, caustic soda and water to remove unwanted components such as soaps and free fatty acids. Finally, bleaching is carried out using bleaching and filter earths and activated carbon. After fine filtration, the raffinate obtained in this way is deodorized one last time using steam to obtain a final product with a slightly yellowish color and a subtle hint of cocoa.

Due to its high quality and stable storage properties (highly saturated fat), our refined cocoa butter is suitable for a wide range of industrial applications in the cosmetics, pharmaceutical and food industries. The melting point in the range of body temperature of approx. 37 °C produces a fine melt and a creamy consistency in foods.