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Cocoa Beans Product origin : Ghana, Nigeria and Ivory coast
White sugar (crystal, pressed) DSTU 4623:2006 Crystal Pressed 1. Taste Sweet without extraneous smell and taste 2. Purity of the solution Transparent, without undissolved sediment, mechanical and other impurities 3. Moisture, %, no more 0,1 0,25 4. Ash content in terms of dry matter, %, no more 0,04 0,04 5. Sucrose, %, no less 99,7 99,7 6. Ferroimpurities, not more 0,0003 0,0003 7. Color in solution, ICUMSA units, no more 60,0 60,0
Glassiness - 80-85% Protein - 16% Gluten - 27% Trash - 0,5-1% Moisture - 10,5%
Wheat (food grade, for human) origin Ukraine high protein protein not less 13% clean in pp bags 25/50/1000 kg
We are exporter of best quality Cocoa Beans from Africa. Cocoa beans, the seeds of the Theobroma cacao tree, are the primary ingredient in chocolate production. Grown mainly in tropical regions near the equator, including countries like Ivory Coast, Ghana, and Ecuador, cocoa trees flourish in warm, humid environments. moisture content 8% Max Bean Count: 89.9 to 99beans/kg Broken beans / defective: 0.7% - 0.8% maximum Fat Content: 46.92% Theobromine:1.2% Max Admixture : Thorough Certificate of Analysis is Available upon Request . Shelf Life : 20-30 months. Cocoa beans are graded based on size, color, fermentation level, and absence of defects to ensure consistent quality for chocolate production. Fine Flavor: Beans with unique and desirable flavors are often classified as fine flavor cocoa beans and command higher prices in the market. Cocoa beans are essential to the global chocolate industry, with their flavor profile influenced by factors such as origin, fermentation, and processing methods, making them a critical component in creating a variety of chocolate products enjoyed worldwide
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