Are processing aids like enzymes added during the fermentation of Sevenhills Wholefoods Organic Cacao Butter?
Created by: Christen Stringfellow
Modified on: Mon, 25 Nov, 2019 at 10:17 AM
Our Cacao Beans are only covered with a natural ‘mucilage-like’ coating during processing. The coating is actually the natural pulp found on the beans, which starts to break down and drain away during the second day of fermentation. Our beans are pressed before fermenting to reduce the amount of pulp/coating. The Cacao Beans that make up Cacao Butter are naturally fermented in this coating without the addition of any other components (e.g. enzymes) throughout the entire production process.
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