Specifications

Nowadays natural Carob Powder is widely used in all areas where cocoa is used, as a sweetener, colouring agent and source

 

Nowadays natural  Carob Powder is widely used in all areas where cocoa is used, as a sweetener, colouring agent and source of aroma in all fields in the production of chocolate, cakes, biscuits, caramel and nougat and, mixed with hot water and/or milk, in the manufacture of bakery products and ice cream.

 

Pure and natural ALDERA Carob Powder is obtained by roasting parts of the fruit which are left when the seeds have been extracted and which are of the required colour and aroma, grinding them in special mills and subjecting the resulting powder to micronised sifting.

After soaking for 8 hours in hot water, cleaned seedless carob pieces of good quality and with a high sugar content are pressed for their juice and  Carob Molasses of a standard 70 brix (consistency) is obtained by reducing the water volume in a vacuum at a temperature of 60-65 C. Because traditional molasses is boiled at 100 C, nutrients (vitamins and minerals) are lost.

Carob Molasses is pure with no additives and is prepared from carob pods. It is produced in a fully automated system, untouched by human hand and is vacuum packed.

After soaking for 8 hours in hot water, cleaned seedless carob pieces of good quality and with a high sugar content are pressed for their juice and  Carob Molasses of a standard 70 brix (consistency) is obtained by reducing the water volume in a vacuum at a temperature of 60-65 C. Because traditional molasses is boiled at 100 C, nutrients (vitamins and minerals) are lost.

Carob Molasses is pure with no additives and is prepared from carob pods. It is produced in a fully automated system, untouched by human hand and is vacuum packed.