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Chocolate Series

Category
Regions:
Malaysia
Types:
Grounds the tencha on a stonemill in order to achieve a fine, smooth powder texture and superior consistency
Colours:
White
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Chocolate flavouring can be used to enhance unsweetened protein powder. Confectionary items, sauces, smoothies, milkshakes, icings, and frostings can all benefit from it.

The cocoa bean is pre-dried, pre-cleaning, and sand washing to remove the foreign matter. The next phase is spray drying the chocolate concentrate to prevent the development of aflatoxin mold. The atomized particles dry quickly, encasing volatile flavour components within the droplets, and the powder is collected using cyclone collectors.

For maximum consistency, the spray-dried composition is designed to blend well with both wet and dry substances.
Additional Information

Chocolate flavourings and extracts are added to generate a powerful taste sensation. The active component theobromine of cocoa contains in chocolate flavouring is high in antioxidants and can potentially reduce the number of free radicals in the body.
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