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Our cocoa products
About our products
Origin ?
Our cocoa products come from cocoa trees that grow only in a tropical climate and more precisely in 3 parts of the world: America (Brazil, Peru, Colombia...), Asia (Indonesia, Singapore, Malaysia...) and Africa (Ivory Coast, Ghana, Cameroon, Nigeria...).
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Cocoa fruits are harvested between October and March. Each fruit contains about 40 beans, which is the basic element for cocoa. These beans are then subjected to a fermentation process that lasts between 4 to 7 days, then a drying process is necessary before a quality control, where only the best beans are selected before being exported to our factories.
Once the beans have been received in our factories we can start the transformation process and thus obtain our different product ranges.
EDIAL strives to develop its product portfolio in order to give full satisfaction to its customers.
The cocoa products we offer belong to the worldwide OLAM COCOA group. Thus, we offer a wide choice of cocoa powder, butter and cocoa mass for artisan pastry chefs, chocolate makers, bakers and also to manufacturers.
OLAM COCOA is now one of the one biggest cocoa powder process in the whole world. We are proud to promote their brand DeZaan and Macao.
Dezaan & Macao
Dezaan brand products are characterised by premium quality powder from Germany and the Netherlands.
deZaan is a global, premium brand. Africa constitutes the heart of cocoa bean sourcing operations, the Koog aan de Zaan and Wormer processing and innovation facilities in the Netherlands are the pulse of the production activities. DeZaan premium cocoa ingredients provide the inspiration for any application.
Macao brand products are characterized by a medium quality powder of Spanish origin.
Macao brand is leading supplier of value-driven cocoa powders for the Iberian, Middle Eastern, North African, CIS, Central and Eastern European regions. With an unrelenting focus on the needs of the customer and the pursuit of product freshness and simplicity at the fore, Macao brand is the standard bearer for the maintenance of traditionally produced cocoa powders enhanced by modern processing technology.
Thus we offer both natural and alkalized cocoa powder.
Alkalized powder ?
Alkalized powders are subjected to the alkalization process. This process takes place after roasting and grinding.
As cocoa is acidic in nature, the intervention of an alkaline agent will allow to change the pH of the powder, the surface state of the bean, the colour (which can go towards a reddish-brown colour) of the powder or evene the organoleptic properties of the resulting powder.
The technical sheets of our products are available on request!
Nos poudres, beurre et masse de cacao
