Cacao Flakes - the versatile cacao product for enhanced flavour and aroma
Introducing Cacao Flakes - a versatile product developed by our family in Brazil for the brewing and gastronomic industry. These flakes are minimally processed from cacao and can be used for both hot and cold infusions, providing a large contact area to enhance the transfer of flavour to beer. With a low fat content, Cacao Flakes allow for the perfect formation of cream, while their excellent filtration qualities ensure quick settling and easy drainage, making it possible to use them in bags too.
For optimal extraction of aromas and flavours, a temperature of 78°C is ideal, triggering the Maillard reaction.
There is a big diference between nibs and cacao powder. Nibs contains 48% to 60% fat and the cacao powder is very alkaline making the beer unattractive, however the Cacao Flakes has only 10% of fat and a much larger contact area and better control of flavour and very good decant any type of filtration.
Cacao Flakes can be used at all stages of beer production, from mashing and boiling to maturation, though the best flavour results can be achieved during mashing. External circulation, however, is not recommended.
Try cacao Flakes today and elevate your brewing game to a whole new level.