After cocoa liquor (mass) has been pressed and the majority of the butter extracted, the remaining by product is known as cocoa cake. The press residue (cake) normally has a fat content of between 10% & 12% although higher or lower fat contents can be achieved if required. A “cake” is a circular disk, about 30 cm in diameter and about 3-4 cm thick. The cake is then broken into small pieces – a process known as “kibbling”. Kibbled cake can then either be further processed or packed for shipment. More modern factories now pack kibbled cake into 1 tonne jumbo bags for transportation, although many factories will still pack in 25 kg kraft paper bags. Cocoa cake is used, after further processing, for colourings and flavouring in cocoa based food products.