Cocoa bean origin West Africa Appearance Solid Flavor Characteristic cocoa flavor Color Dark brown Fineness (through 200 mesh) Min. 99.0% Chemical Index Fat content Min 52 % Moisture Max. 2.0% pH value 5.0-5.8 Microbiological Index Total Plate Count Max. 5,000 cfu/g Coliform Max. 30MPN/100g Yeast & Mould Max. 50 cfu/g Salmonella, Shigella, Staphylococcus Aureusa Negative
I am a direct importer of cocoa beans from Nicaragia. I also have cocoa mass from this grain. It is made in Poland.
Cocoa liquor, also known as cocoa mass, cocoa paste, or unsweetened chocolate is made from pure Arriba cocoa with its characteristic luscious aromatic flavor. Used for single origin bars for its fine flavor, as well as dark chocolates and couvertures. Organic or Conventional Natural or Alkalized Kibbled or Blocks
Potato Starch ( Natural & Modified )
Mono Di Glycerides ( MDG )
Dairy Cultures And Enzymes Tyypsin
Dairy Cultures And Enzymes Papain
Dairy Cultures And Enzymes Pancreatin
Dairy cultures and enzymES Chymotrypsin
Dairy cultures and enzymes Aprotinin
Dairy cultures and enzymes Pancrelipase
Dairy cultures and enzymes Glucoamylase
Dairy cultures and enzymes Alpha Amylase
Dairy cultures and enzymes Xylanase
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