Due the tightness of short supply and a growing demand on the world of COCOA beans and derivatives, Peru just found a place as one of the finest suppliers of these products. There is really an interest for Peruvian COCOA products from the Industry of Chocolate in Europe and United States, The Cocoa beans that Peru has, comes from the selection of fermented almond cacao with humidity under 8%. This product is highly demanded for the chocolate industry of the world. We at Capricho Goods commercialize the COCOA beans that come from TINGO MARIA and TOCACHE one is located at the extreme EAST of CENTRAL part of PERU and the second at JUANJUI.
Good quality.
Cocoa beans.
- Bean count = 105 pcs û 115 pcs - Moisture = 7% - 9% - Moldy = 3% - 5% - Waste = 2% - 4 % - Insect damage = 0% - 2%. Packing bulk.
We farmer of Indonesia cocoa we offer on fob 25 kg in poly bag
Cocoa bean Moisture - 7% Slaty - 3.5% Mouldy - 5% Fully fermented - 81.85%.
The beans will be exported from belawan port of Medan-Indonesia to the required port from the buyers, and the payment method should be in full lc system, on fob basis . Packing will be in 62.5 net in juge gonny back.
Dry vanilla which is being dried under strict quality control which will meet the international standards. Packing will be done according to buyers requirement
Dried Cocoa beans, (Good Fermented) û C(te dÆIvoire crop. Moisture Content: 7,5% Maximum a. Ash Content: 6% Maximum b. Bean Count: 100 / 100 grams c. Moldy Content: 5% Maximum (included insect damaged) d. Salty: 5% Maximum e. FFA(acidity) 1.8%. Clean product, free from foreign matter such as stones, stick and metals. Origin: C(te dÆIvoire / West Africa. In new jute gunny bags (NO Wooden Packing)IJO 98/01 (65kg).
Cocoa.
Cocoa Dry condition, ash standard Container 20 ft
Cocoa
PRODUCT DESCRIPTION: - Origin: Cameroon - Composition: 100% cocoa - Quality: Natural - Colors: Light brown - Condition: Solid CHEMICAL ANALYZES - Volative acids: 0% - Humidity: 1% - Bacteria germs: 0% - Grinding: 90�°C, between 20 and 30 microns - Medium roasting: 30min at 115�°C - High roasting: 40min at 120�°C - pH (10% suspension): 5.7 - Ash: 5.5% - Water soluble ash: 2.2% - phosphate (expressed as P2O5): 1.9% - chlorine (expressed in NaCl): 0.04% - shell: 1.4% - Nitrogen: 3.4% - Protein: - Teobromine: 2.8%
These Colombian cocoa beans are known for their fine aroma and superior quality. Carefully sourced and selected, they offer a robust base for premium chocolate production, with a rich, full-bodied cacao flavor. Physical-Chemical Properties: Rich in fat content, providing an ideal base for high-quality chocolate. Organoleptic Qualities: The beans offer a rich, intense cocoa flavor with a natural, fine aroma. Safety and Quality: Free from GMOs and gluten, and certified free of pesticide residues.
Cocoa Beans: Our cocoa beans known for their robust flavor and good fermentation qualities. Bean Size: The size of our cocoa beans are medium to large in size. Moisture Content: The moisture content of our cocoa beans is 7%. Fermentation: Our cocoa beans undergo a carefully controlled fermentation process, which enhances their flavor profile and removes bitter compounds. Flavor Profile: our cocoa beans are known for their rich, chocolatey flavor with hints of fruity and floral notes. Cocoa Butter Content: cocoa beans have a cocoa butter content of 45%. Packaging: We package our cocoa beans in clean and airtight bags to preserve their freshness and flavor during storage and transportation.
Color of powder - Light brown Color of solution - Light brown Taste - Natural cocoa smell 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 Total plate count - 5000 cfu/g - 1000cfu/g Coliform - 30 MPN/100G -
Single Origin roasted cocoa nibs. FCL 20ft shipped world wide from Wewak, Papua New Guinea Price is per Kilogram FOB.
Cocoa Husks Packed in 20kg boxes (500mmx500mmx400mm) FCL from Wewak, Papua New Guinea
Coco Stick st Lucian classification of tea as a hot drink. The process of creating this delicacy begins when cocoa pods are picked and then fermented for three weeks. The cocoa is then roasted inside a clay pot with the sun. When fully roasted, the beans are left to cool and the shells removed. They are then ground into a paste, rolled on a flat surface to get the cocoa stick. Once the cocoa stick dries, it is grated and steeped in boiling water, along with your own preferred balance of spices, selecting from bowls of cinnamon, cardamom, fennel, nutmeg, bay leaf, and more. Sugar is added and a little milk or cream and some flour to make it thicker and more filling
Low in calorie but big in taste! Enjoy your cocoa, guilt-free, anywhere, anytime. Each pack contains 16 sachets. Only 10% Sugar content Sweetness Index - 5X
