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Cocoa powder is obtained by drying, pressing and defatting cocoa beans. During pressing, cocoa beans are processed to preserve key vitamins, minerals, antioxidants and especially enzymes, which are destroyed at temperatures above 40 ° C. At the same time, the cocoa powder treated in this way retains the taste properties and aroma of cocoa beans. Cocoa powder and cocoa beans have more antioxidants and flavonoids than, for example, blueberries, red wine, black or green tea. Cocoa powder is rich in minerals including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. The product comes from the Mexican state of Tabasco, the type of cocoa is Criollo. Unlike similar products, cocoa is pressed on the original stone presses and contains a maximum of 12% cocoa butter.
Pinole with chia for runners
Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon.
Pinole with chia for runners
Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon.
The resulting powder is used as an ingredient with high nutritional value for the production of various foods such as cereals, pastries, tortillas and beverages. The name comes from Nahuatl and means cornmeal.
LEGAL NAME OF THE FOOD
Quill, corn powder.
INGREDIENTS
Quill, corn powder.
ALLERGENS
It is not stated
CAN CONTAIN:
Soya beans and products thereof
NUTRITIONAL INFORMATION / UNIT
Nutritional values per 100g:
Energy value / Energy 75.0 cal
Fat 2.0 g
Carbohydrates 21 g
Fiber 2.9 g
Proteins 3.6 g
Sugars 4 g
Data sheet
- Country of origin
- Mexico
- Storage
- In a dry, dark place at a temperature of up to 18c.
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