Organic Cocoa (Cacao) Beans/Nibs/Butter/Liquor/Powder

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Product Overview

Description


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

 

 

 

 

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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.

83-67-0

EINECS No.

201-494-2

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.

 

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0.0063 s.