Why us
We provide the best cocoa powder to our customers worldwide!
Cocoa beans have become a staple in the food and beverage industry in every country. Here, we take care of the first stages of the process, from growing and sorting to manufacturing, in order to achieve perfection in the aroma and exotic flavor of cocoa powder.
We have business dealings with 130 countries and are also very popular in the European and American markets.
Our factories are the world's top 500 companies in the field cocoa food production.
Our plant covers a total area of 100 acres, our cocoa powder capacity is 800 tons per month.
We prioritize customer satisfaction, building trust & cooperation by deeply understanding and meeting their expectations.
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Quality
Provide high quality products
Strong mutual business relationships have been fostered with all big enterprises from all over the world of cocoa food industry over the years.
The Cocoa Process
We select the best ingredients from the main producing countries, with maximum guarantees across the whole value chain from supply to the production of Sanhui COCOA powder.
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STEP 1 | COLLECTING THE POD FROM THE COCOA TREE
The cocoa tree (Theobroma Cacao) grows in tropical Africa, Latin America, Indonesia, and Malaysia. It produces melon-shaped pods with about 40 seeds inside and requires specific climate conditions and shade from banana and coconut trees. It takes 4-5 years to reach maximum productivity and provides two harvests per year: the main harvest (October to March) and the second harvest (April to September). Only a few flowers on the branches and trunks develop into pods.
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STEP 2 | OBTAINING COCOA BEANS
Cocoa beans are obtained by manually collecting ripe pods, extracting, fermenting, and drying the seeds. Harvesting is done by hand as pods ripen at different times. Pods are opened and ideally fermented the same day to avoid damaging the grains, which could lead to insect infection.
Fermentation time varies by cocoa type: Forastero (most common, needs longest fermentation), Criollo (subtle, fruity, used for chocolate), and Trinitario (hybrid).
During fermentation, pulp is critical for yeasts and bacteria, and the process is applied to banana leaves to obtain aroma precursors. Beans are dried to reduce humidity below 8%, either traditionally in the sun or artificially for smoked aromas, then packed and sent for processing.
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STEP 3 | MAKING COCOA LIQUOR
The industrial process to obtain cocoa liquor involves cleaning, breaking, shelling, roasting, and grinding cocoa beans. Cleaning and shelling produce clean, cracked, and shelled grains (nibs).
Roasting at 95-145ºC reduces water content and develops taste, creating the final aroma. Grinding the nibs at low moisture and high temperatures releases cocoa butter, producing cocoa liquor, a bitter liquid similar to drinking chocolate.
This liquor can be used directly in the chocolate industry or pressed to obtain cocoa butter and cocoa cake.
Roasting at 95-145ºC reduces water content and develops taste, creating the final aroma. Grinding the nibs at low moisture and high temperatures releases cocoa butter, producing cocoa liquor, a bitter liquid similar to drinking chocolate.
This liquor can be used directly in the chocolate industry or pressed to obtain cocoa butter and cocoa cake.
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STEP 4 | OBTAINING COCOA CAKE
Subsequently, the cocoa liquor is pressed to obtain two products: Cocoa Cake.
Cocoa Cake is the raw material we use to manufacture our different types of Cocoa Powder.
This cake is used both to manufacture the Natural Cocoa Powder and to obtain different colours through an alkalisation process, thereby producing a wide range of cocoa powders.
Cocoa Cake is the raw material we use to manufacture our different types of Cocoa Powder.
This cake is used both to manufacture the Natural Cocoa Powder and to obtain different colours through an alkalisation process, thereby producing a wide range of cocoa powders.
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STEP 5 | PRE-GRINDING
We can produce both natural and alkalised cocoa powder. The alkalisation process involves balancing temperature, pressure, and other variables, allowing us to modify the pH, color, and flavor of cocoa cake to create reddish, black, or dark brown cocoa powder. After obtaining the intermediate product, we store it and use it in recipe design, grinding the mixture to produce cocoa powder.
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STEP 6 | PULVERIZING
In the dosing process, we add specified amounts of cake and intermediate product according to the recipe, allowing us to offer a wide range of Sanhui Cocoa Powder.
The key to the grinding process is reducing particle size to achieve the desired appearance. Finally, we cool the cocoa powder to ensure proper stabilization of cocoa butter. This process ensures the quality and appearance of our cocoa powder products.
The key to the grinding process is reducing particle size to achieve the desired appearance. Finally, we cool the cocoa powder to ensure proper stabilization of cocoa butter. This process ensures the quality and appearance of our cocoa powder products.
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STEP 7 | STABILISING
Cooling is crucial for maintaining cocoa powder texture and preventing clumping. Each batch is cooled in a specific control system monitored by our experienced team.
After cooling and stabilization, we sift the cocoa powder to ensure food safety by removing unwanted particles. Finally, the cocoa powder is packaged, ready for distribution.
After cooling and stabilization, we sift the cocoa powder to ensure food safety by removing unwanted particles. Finally, the cocoa powder is packaged, ready for distribution.
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STEP 8 | PACKAGING
Multi-sheet paper bags (25 kg net weight)
Big Bags (400 to 1,000 kg net weight)
Tank (up to 21,000 kg net weight)
Big Bags (400 to 1,000 kg net weight)
Tank (up to 21,000 kg net weight)
Our certifications
We are committed to food safety. Sanhui is ISO9001, HACCP and GMP certified, which means that our processes and products comply with food safety standards and laws to meet our customers' food safety requirements.
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Get in touch with us
Just leave your email or phone number in the contact form so we can send you a free quote for our wide range of products!
Wuxi Sanhui Cocoa Co., Ltd was founded in 2007 and it was invested by Taicang Sanhui Trading Co.,ltd. We are professional and competitive, strong capitals and strive to be the largest.
Contact: Song Ping
Tel: +86-13771051637
Email: shcocoa@163.com
Address: High-tech Agricultural Demonstration Park, Wuxi City, Jiangsu Province, 305, China
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