LALCOCOA MATUNDA™
Selected yeast for post-harvest cocoa processing specifically selected for enriching chocolate from fruity notes (red and tropical fruits). It has an important role in acidity regulation to balance bitterness and astringency.
LALCOCOA MATUNDA™ can also be used to shorten fermentation duration.
Description
LALCOCOA MATUNDA™ belongs to the Saccharomyces cerevisiae species and was selected following more than four years of research conducted in collaboration with research and technical institutes, through extensive application across cocoa mills and farms worldwide.
Benefits
- LALCOCOA MATUNDA™ has a strong capacity to reveal fresh fruit notes, driving cocoa profile toward red fruits mostly. It reproducibly helps clean cocoa and chocolate profiles from defects, balancing moreover bitterness and astringency with supplement acidity.
- LALCOCOA MATUNDA™ has the capacity to release volatile aromas compounds such as esters that are responsible for fresh fruits, banana and honey notes.
- Due to its strong pectinolytic activity, LALCOCOA MATUNDA™ can also be used to shorten fermentation duration depending on the initial pulp load as well as processing method applied.
- When used under our recommended conditions, LALCOCOA MATUNDA™, due to its specific metabolism, speeds up increase in temperature in the cocoa mass and helps reaching critical temperature for the embryo to die (44°C) by favoring good acetic fermentation. This facilitates a more homogenous and complete fermentation process compared to a classical process led by native yeasts.
Recommended dosage & instructions for use
- Before its addition in the cocoa beans, LALCOCOA MATUNDA™ 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 MATUNDA™ per 1 kg of cocoa beans
