LalCocoa Forte™ has a strong capacity to unlock the cacao aroma with the security to complete the fermentation, resulting in a larger yield of higher-quality beans.Benefits of LalCocoa Forte™ yeast
When properly used, LalCocoa Forte™, due to its specific metabolism, speeds up increase in temperature in the cocoa mass and favors a good acetic fermentation. This facilitates a more regular and complete fermentation process compared to a classical process with native microflora.
LalCocoa Forte™ contributes to the sensory complexity and the quality of cocoa. Its ability to secure and complete the alcoholic fermentation makes it a good tool against the risk of growth of spoilage micro-organisms which can generate undesirable defects (animal notes, earthy...). Beside its good fermentation capacity in cocoa conditions, LalCocoa Forte™ is recognized to reinforce the sensory quality of the beans, expected by the manufacturers: less bitterness, more cocoa aroma and dry fruit notes.
Fermentation is an essential process in the production of commercial beans for the manufacture of chocolate. This entirely biological process can be difficult to achieve properly, and the absence of fermentation control plays a large role in the inconsistent quality of commercial cocoa beans.
However, a successful, complete fermentation is crucial, because partially fermented cocoa beans are not as valuable as completely fermented beans. The control of these fermentation steps will secure and ensure an optimal quality of the cocoa beans. Our studies on cocoa production showed that adding a specific yeast at the beginning of fermentation significantly increases the percentage of fully fermented beans, and improves their quality at the same time.
LalCocoa Forte™ yeast has been selected within the Saccharomyces cerevisiae species in collaboration with research and technical institutes. It is the result of 4 years of research and many trials on cocoa in different mills and farms around the world. The results confirm that LalCocoa Forte™ is truly suited to manage cocoa fermentation. Its own properties match with the conditions of cocoa fermentation (high temperature, variation of pH...) and allow revealing the quality of cocoa beans.