Cocoa beans.
PRODUCT: Cocoa 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 bags 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.
MOQ: *2MT.
Supply ability: ****0mt/month
