Roasting is one of the most influential stages in cocoa production. While fermentation and drying set the foundation, the heat applied during roasting has a direct impact on flavor, aroma, color, and safety. Because of this, understanding the cocoa roasting effect on powder is essential for importers, manufacturers, and product developers who want specific sensory profiles. Even the slightest adjustments in temperature or time can create completely different outcomes. For example, a lower temperature may preserve delicate fruity notes, while […]

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