Selected yeast for post-harvest cocoa processing.
Saccharomyces Cerevisiae type.
Capacity to resist high temperatures and relatively low pH.
Any type of cocoa varieties to enhance and reveal the varietal potential.
LALCOCOA FORTETM has been selected for its capacity to release and convert volatile compounds that improve aromatic intensity. With some varietals, LALCOCOA FORTETM can express coffee and licorice notes.
Just inoculate your fresh cocoa batch at the beginning of fermentation and you will enjoy some fine quality chocolate!
LALCOCOA FORTETM can also shorten the fermentation duration by up to 3 days less and can also halve the number of bad fermented beans.
Rehydrate the dry yeasts in 10 times its weight of clean and lukewarm (15 to 35°C) water for 20 minutes.
Inoculate your fresh cocoa batch (or one day old darned cocoa mass) either in fermentation tank or heaped on a plastic sheet and mix well.
Check on the fermentation state via the cut-test, once you have achieved 70% + of well-fermented beans you can go to the next step of drying.
Available in 500g sachet.