PRODUCT

CACAO BEANS 

PHYSICAL DESCRIPTION

Obtained from selected beans over *0% fermentation

Size: **5 bean / **0g minimum

Internal color: light brown to dark brown

Odour: characteristic

Taste: fruity, nutty

MAIN INGREDIENT

Cacao beans

PHYSICO-CHEMICAL

FEATURES

Weight: ****0 Kilos, *0 kilos box

Humidity: 8% max.

Fat: *9% minimum

Acidity: 1.*0 maximum (oleic acid)

FEATURES ADDED BY PROCCESS

Fermentation: % over *0%

Slated beans: 3% max.

Violets beans: 5% max.

Beans with internal molds: 3% max

Chopped beans: 2% max

Defects (glued, flat, germinated) 3% max.

USE

Industrial or final consupmation as inclusion for chocolates

PACKING

Sewed Jute Vags or Carton Box with polyethylene bags.

EXPECTED LIFE

*4 months in storage room *8ºC to *5ºC Humidity: *0% to *5%

STORAGE AND TRANSPORT

Storage: *5ºC *0ºC

Humidity Relative : *5% to *5%

Ground transportation with leakage, hygiene and conservation