LALCOCOA FORTE™
LALCOCOA FORTE™ is a robust Saccharomyces cerevisiae strain specifically selected for post-harvest cocoa fermentation. It rapidly ferments cocoa pulp, helping to shorten fermentation duration by up to 3 days and reduce poorly fermented beans by up to 50%.
This strain enhances cocoa notes and dry fruit aromas in chocolate sensory profiles. With certain cocoa varietals, LALCOCOA FORTE™ can also reveal coffee and licorice nuances, adding complexity and depth to the final flavour.
Description
LALCOCOA FORTE™ belongs to the Saccharomyces cerevisiae species and has been selected after over 4 years of research in collaboration with research and technical institutes, through its application in different cocoa mills and farms around the world.
Benefits
- Reliable fermenter:
- Due to its robustness, LALCOCOA FORTE™ can be used to shorten fermentation duration by up to 2 days to reach the same commercial quality (of a 6-day regular process). This process has been shown to increase spicy notes in the resulting sensory profile.
- LALCOCOA FORTE™ has a strong capacity to unlock the cocoa aroma with the security to complete the fermentation.
- Good tool against the risk of growth of spoilage micro-organisms which can generate undesirable defects (animal notes, earthy…).
- Sensory impact:
- Drives sensory profile towards cocoa aroma and dry fruit notes.
- Regulates bitterness and astringency down to desired levels
Recommended dosage & instructions for use
- Before its addition in the cocoa beans, LALCOCOA FORTE™ must be rehydrated in 10 times its weight of clean water between 25 and 37°C (free of chemicals, or organic matters like soap, fats, smell) for 20-30 minutes. Prefer higher range of temperature for water rehydration to favor dissolution. Avoid temperature gaps between rehydration water and cocoa mass (< 5°C)
- 2 g of dry LALCOCOA FORTE™ per 1 kg of cocoa beans
