Cocoa powder

Cocoa powder and conventional cocoa

The Cacao tree, scientifically called Theobroma Cacao, is cultivated in various especially tropical areas of Africa, Latin America, Indonesia and Malaysia.

Cocoa is obtained from a fruit that grows on a melon-shaped pod and with approximately 40 seeds inside.

Its cultivation in tropical areas lets two harvests a year. The first one is the main and the second one of lesser measure.

Once the fruits are harvested, the seeds are extracted, which must ferment and dry to obtain excellent cocoa beans.

For this product to be consumed, an industrial process is necessary. It includes the following steps: cleaning, husking, roasting and grinding, to first obtain what is called cocoa paste, which is the main ingredient in chocolate.

Then, the cocoa paste is pressed to obtain two products: on the one hand, the cocoa butter and on the other, what is called cocoa cake.

The cocoa cake is the base that we can finally use in our Simat cocoa powder preparations.

To make a hot or cold beverage with instant chocolate, other key ingredients must be added. They are grain sugar and premium quality soluble dairy powders, such as those we use in our Simat soluble products.

How is the soluble cocoa that please the consumer?

There are many types of soluble cocoas on the market. Nevertheless, some customers like them more than others, and these are precisely the ones that interest you for your business.

At Simat, we work with soluble cocoas to prepare milk chocolate drinks, without milk, without sugar and to the cup. Our powdered chocolates do not contain gluten, which minimizes any possibility of intolerance in celiac group, which is an increasingly numerous group.

Our soluble cocoas are characterized by the following aspects:

Wide variety of chocolate

In our catalog you will find varieties designed even for the most demanding consumers, such as the Excellence 21% cocoa variety, Belgian Choco with milk, Fondant without milk, Choco Bombón with vegetable fat and our latest launch: Belgian Sin chocolate, with the same taste of a normal chocolate but without sugar. It also has an excellent machine behavior in terms of homogeneity, regularity and density. These types do not require modifications or adjustments in your automatic vending and dispensing machines.

We know that there is a type of chocolate for each consumer profile, and we help you to achieve it.

Exceptional functionality

Our soluble cocoa factory guarantees you optimal functionality. Thanks to the fluidity and homogeneity of our granulated cocoa powder, we avoid jams in your automatic machines. By operating these in the best conditions, you can offer a good hot chocolate in the office, factory, hospital, coffee corner, gyms and hotels. Good chocolate can be dispensed anywhere, 24 hours a day, 7 days a week.

Choice of the best raw materials

Our soluble cocoas are the result of a meticulous process of choosing the highest quality raw materials that can be found. Through a select supplier choice process, we maximize the flavor and achieve excellent chocolate in the glass or by the cup.

Homogeneity

All our products integrate their ingredients completely mixed and balanced, achieving an excellent service in your machine and a perfect texture from each sip.

Excellent presentation

We adjust the soluble packaging to the needs of our customers. We offer presentations of 0.5 kg, 0.750 kg, 1 kg, 2 kg, 20 kg and big bag (700 kg).

We also adapt the design and type of container material according to the needs of our clients.

At Simat, we want to be your factory and we develop tailor-made products for you.

We know that simplifying daily management is vital for our clients. That is why we adapt our bags and boxes in colors, texts and images that facilitate the identification of the product in your warehouse and your routes.

Call us and we can advise you on which Simat granulated chocolate is best suited to your needs. Try our soluble cocoas and you will notice the difference!