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Cocoa Beans are the seeds of the cacao tree which are used to manufacture chocolate.
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PRODUCT |
CACAO BEANS |
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PHYSICAL DESCRIPTION |
Obtained from selected beans over 80% fermentation Size: 135 bean / 100g minimum Internal color: light brown to dark brown Odour: characteristic Taste: fruity, nutty |
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MAIN INGREDIENT |
Cacao beans |
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PHYSICO-CHEMICAL FEATURES |
Weight: 64-70 Kilos, 20 kilos box Humidity: 8% max. Fat: 49% minimum Acidity: 1.20 maximum (oleic acid) |
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FEATURES ADDED BY PROCCESS |
Fermentation: % over 80% Slated beans: 3% max. Violets beans: 5% max. Beans with internal molds: 3% max Chopped beans: 2% max Defects (glued, flat, germinated) 3% max. |
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USE |
Industrial or final consupmation as inclusion for chocolates |
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PACKING |
Sewed Jute Vags or Carton Box with polyethylene bags. |
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EXPECTED LIFE |
24 months in storage room 18oC to 25oC Humidity: 50% to 65% |
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STORAGE AND TRANSPORT |
Storage: 25oC – 30oC Humidity Relative : 65% to 75% |
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