| ≥1 piece |
Physical Characteristics:
1) Fineness: 99.0 - 99.7% through 200 micron sieve
2) Appearance: Fine, free flowing dark brown powder
3) Flavor: Characteristic cocoa flavour
4) Color: Dark brown to black
Chemical Characteristics:
1) Fat content: 10~12%
2) PH value: 6.2-6.8
3) Moisture: 5% max.
4) Ash: 14% max.
Microbiological Characteristics:
1) Total plate count: 5000cfu/g max.
2) Coliforms: 90MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 200cfu/g max.
5) Pathogenic bacteria: Negative
........................
high grade dried raw cocoa beans for sale
high quality cocoa beans producing beans with the strongest flavour
raw sun-dried cocoa beans
a) moisture: 5.5% - 6.2% maximum
b) foreign matters: 1.29% maximum
c) beans count: 91 to 99 beans/kg
d) broken beans / defective: 0.7% - 0.8% maximum
100grms equal 92, 17 beans,
cut -test 300beans:
moisture: 7, 64%
insect damaged beans: 0%
slaty beans: 4, 67%
violet beans: 2, 00%
white sports: 3, 00%
mouldy beans: 6, 67%
typical cocoa smell, no contamination or off flavour detected.
-size: 90 - 100 beans/100gram.
-moisture: < =7.5%.
-furmentation cocoa beans: >=95%.
procedures:
-storing cocoa fruit 7 days.
-peel and take bean then make furmentation 3 days.
-dry in to the sun when it meets standard. samples available.
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Items
| Specification
| Result
|
Color of powder
| Light brown
| Comply
|
Color of solution
| Light brown
| Comply
|
Taste
| Natural cocoa smell
| Comply
|
Moisture
| 5.0% max
| 3.10%
|
Fat content
| 20-24%
| 11.58%
|
Ash
| 8.0% max
| 7.02%
|
Fineness
| 99.0% min
| 99.5%
|
PH
| 5.0-5.8
| 5.58
|
Total plate count
| ≤5000 cfu/g
| 1000cfu/g
|
Coliform
| ≤30 MPN/100G
| <30 MPN/100G
|
Yeast count
| ≤50 cfu/g
| <10cfu/g
|
Mould count
| ≤100 cfu/g
| 10 cfu/g
|
Pathogenic bacteria
| Negative
| Negative
|
Specifications:
Product Name | cacao beans |
Another Name | Cocoa Seeds Extract,Cacao Extract,Cocoa Extract |
Latin Name | Theobroma cacao L. |
Active Ingredients | Theobromine |
Specification | 6%,10% Hplc |
Appearance | Brown Crystalline Needle Powder |
CAS No. | *** |
EINECS No. | *** |
Molecular Formula | C7H8N4O2 |
Molecular Weight] | 180.16 |
Melting Pot | 290-295°C |
Water Solubility | slightly soluble, <0.1 g/100 mL at 18°C |
Theobromine by HPLC | > 6% ,10%,15% |
Appearance | Brown Crystalline Needle Powder |
Particle Size | 100% through 80 Mesh |
Loss on Drying | < 8.0% |
Heavy Metals | < 20ppm |
Arsenic(As) | < 2ppm |
Total Plate Count | < 1,000cfu/G |
Yeast & Mold | < 100cfu/G |
E.Coli. & Salmonella | Negative |
Cocoa Beans
Raw.
It is used to produce cocoa derivatives.
Cardboard box of 12 kg.
Cocoa Nibs
Raw or roasted.
They are small pieces of cocoa beans. They have an intense flavor and aroma of pure chocolate and are used as a snack and nutritional supplement.
Cardboard box of 15 kg.
Cocoa Butter
Natural or deodorized.
In natural version it is used in various foods including chocolate.
In deodorized version it is used in the cosmetic industry because of its moisturizing and nourishing powers to produce skin creams, soaps and beauty products.
Cardboard box of 25 kg: single block.
Cardboard box of 15.88 kg: wafers.
Cardboard box of 15 kg: 500 gram blocks.
Cardboard box of 14.96 kg: 85 gram bars.
Cardboard box of 14 kg: kibbles.
Cardboard box of 12 kg: drops K-200.
Cocoa Liquor (Mass)
It is used in multiple chocolate products.
Cardboard box of 30 kg: single block.
Cardboard box of 18.14 kg: wafers.
Cardboard box of 18.14 kg: drops K-260.
Cardboard box of 18 kg: 95 gram bars.
Cardboard box of 25 kg: 500 gram blocks.
Cardboard box of 25 kg: kibbles.
Cocoa Powder
Natural or Alkalized.
10-12% fat or 20-22% fat.
It is used in multiple chocolate products and as nutritional supplement.
Paper bag of 25 kg.