Fat reduced cocoa powder for use in manufacture of Chocolate and for bakery. Characteristic of cocoa, without foreign smell and taste. Fine, homogeneous brown powder.
A soft moist sugar with fine grained light brown crystals, rich in natural molasses which give it its sticky texture, special flavor and aroma. -Used in confectionery. -Used in baking more specially in spicy fruitcakes and gingerbread as well as in the preparation of savory dishes and sweet and sour sauces. -It is also perfect for caramelizing coat for popcorn.
A soft moist sugar with fine grained dark brown crystals, rich in natural molasses which give it its sticky texture, special flavor and aroma. -It is used in confectionery, in baking more specially in spicy fruitcakes and gingerbread as well as in the preparation of savory dishes and sweet and sour sauces. -It is also perfect for caramelizing coat for popcorn. -While using Dark Muscovado sugar to produce malt drinks there is no need for colorings or sugar syrup due to its high content of cane molasses and its natural dark color.
A free-flowing golden brown colored sugar with homogeneous sparkling crystals with a crunchy texture and a rich aroma owing to the presence of molasses in each crystal. Ideal for sweetening coffee, sprinkling on cereals, in muesli production and as crunchy topping for cakes as well as fruits
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