Cocoa powder is the heart of the global confectionery industry. At Cartenz Cocoa, we believe that transparency in the manufacturing process is the key to quality. From our roots in Indonesia to our global supply chain, our process ensures that every gram of powder meets international standards. In this guide, we walk you through the meticulous 8-step journey from bean to bulk powder.
Step 1: Sustainable Harvesting
The journey begins at the source. Cartenz Cocoa manages dedicated plantations in Sulawesi, Indonesia, and collaborates with expert farmers in Africa. We harvest Theobroma cacao pods only when they reach peak maturity to ensure the highest fat content and flavor profile.
Step 2: The Art of Fermentation
Fermentation is where the “chocolate” flavor is born. For several days, beans are placed in wooden boxes to undergo natural chemical changes. This step is critical; without proper fermentation, the cocoa would lack its characteristic depth and aroma.
Step 3: Natural Sun-Drying & Cleaning
Once fermented, the beans are spread under the Indonesian sun. Drying reduces moisture levels to prevent mold and prepare the beans for the heat of the roaster. We employ rigorous cleaning to remove any debris, ensuring only pure beans move forward.
Step 4: Precision Roasting
Roasting is a science. By controlling the temperature and duration, we develop the specific color and aroma profiles our clients require. Whether for a deep alkalized powder or a fruity natural version, roasting is where the “Cartenz signature” is created.
Step 5: Winnowing (Crushing & Peeling)
The roasted beans are cracked open to separate the “hulls” (shells) from the cocoa nibs. Only the nibs contain the precious cocoa butter and solids needed for high-end production.
Step 6: Grinding into Cocoa Liquor
The nibs are ground into a smooth, thick paste known as cocoa liquor (or cocoa mass). Despite the name, it contains no alcohol—it is a pure mix of cocoa solids and natural fats.
Step 7: Hydraulic Pressing
Using high-pressure machinery, we separate the cocoa liquor into two essential products:
- Cocoa Butter: The golden fat used in chocolate and cosmetics.
- Cocoa Cake: The solid “press cake” that will become our powder.
Step 8: Milling and Quality Control
The cocoa cake is milled into an ultra-fine texture. At this stage, we perform strict Quality Control, checking for pH levels, fat content, and fineness. As a reputable Indonesian cocoa supplier, our final products are packaged in airtight containers to preserve freshness for global export.
Your Partner in Premium Cocoa
The journey from bean to powder requires dedication and technical expertise. At Cartenz Cocoa, we combine Indonesian heritage with industrial precision to support your business’s success.
