Natural cocoa liquor made from 100% Ghana cocoa beans.
PROCESS DESCRIPTION
The Natural cocoa liquor is produced from good quality cocoa beans through the process of cleaning, winnowing, nibs roasting and debacterisation, and grinding.
INTENDED USE
Raw material for chocolate confectionery production.
Cocoa Pastry Cream
Unit Net Weight (Gr.) 160
Master Carton Volume (m3) 0,009
Content in Master Carton 12
Master Carton Gross Weight (Kg.) 2,45
Quantity in Master Carton 12
20 FT Container Capacity 3677
40 FT Container Capacity 8468
Packaging Style Box
Preparation:
Pour 300 ml (1,5 cups) milk or water into a narrow and deep whipping bowl and add the whole packet content. Stir with mixer in the low speed and then in the high speed for 2-3 minutes (until it thickens). You can use in cakes instantly. If you like a thicker cr�¨me you could add 50 grams of margarine.
Pork/beef offal mix 0.50eur/kg
Duck parts ground 0.60eur/kg
(You can use like game duck has the same dna like mallard duck)
Salmon 0.75eur/kg
Mdm chicken 0.43eur/kg
Mdm beef liver 1.20eur/kg
Mdm salmon 1.15eur/kg
Beef offals 0.68eur/kg
Beef liver 0.73eur/kg
Pallete frozen naked block e2
Price is whit exw
if you need any other raw materials, please give me the information, maybe we can find and produce for you
Our organic criollo cacao beans are a unique variety grown in the amazon region of Peru. Criollo cacao beans are known for their higher nutritional content and wonderful taste and aroma.
Contrary to industry standards, our cacao is fermented for a shorter period of time in order to preserve its nutrients. Our Raw Criollo Cacao Nibs are a great alternative to cacao beans, as they are de-husked and in a smaller, much easier to consume form factor. They can be consumed as a snack on their own, but can also add a lovely cacao flavour to cereals, snacks, and other preparations.
Cocoa beans are the seeds of the cacao tree (Theobroma cacao), which is native to Central and South America. These beans are the primary ingredient used to make chocolate and various cocoa products. The process of turning cocoa beans into chocolate involves several steps, including fermentation, drying, roasting, grinding, and refining.
COCOA BEANS SEEDS
HS Code 18010000
PRICE = US$700/TON CIF
ORIGIN: SOUTH AFRICA
PACKAGE:,50KG
MIN ORDER:200TONS
DESCRIPTION
The cocoa bean (technically cocoa seed) or simply cocoa (/�?ko�?. ko�?/), also called the cacao bean (technically cacao seed) or cacao (/k�?�?ka�?/), is� the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted.
PHYSICAL CHARACTERISTICS CHEMICAL CHARACTERISTICS COLOR VISUAL: Brown ACIDITY (OLEIC ACID): â??
Storage Type
Cool and dry
Specification
No sunlight
Type
Cacao
Shelf Life
2 years
Manufacturer
ANDINA FOODS EXPORT E.I.R.L.
Ingredients
Cacao beans
Content
Roasted ccao beans
Address
Jiron Oxapampa 302, Brena, Lima - Peru
Instruction for use
Food Industry
Variety
Criollo
Processing Type
Roasted
Maturity
Mature
Size (cm)
2.5
Grade
Premium
Weight (kg)
0.001
AUSTRIA
Color
Brown
Taste
Bitter
Smell
Characteristic
Moisture
Max. 7%
Strange matter
<1%
The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because it�?�¢??s such a delicate task, pods are picked by hand.Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruit�?�¢??s contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.
Our dried cocoa is a treasure trove of flavor, history, and craftsmanship. Each bean, carefully harvested and dried, embodies the soul of chocolateâ??a journey from farm to flavor
Our cocoa is grown with care, using sustainable farming methods that respect the earth and empower farming communities. The traditional drying process enhances the beans' natural flavors, honoring generations of expertise in cocoa cultivation.
It is used in industry as a raw material in the manufacture of resins, adhesives, etc., as a top dressing for yeast in the production of ethyl alcohol and distillates from food raw materials, in agriculture, including in personal subsidiary farms (LPS) and farms as a mineral nitrogen fertilizer, as well as in animal husbandry as a feed additive.
Depending on the purpose, urea is produced in two grades (A and B):
A - for industry, including the production of ethyl alcohol and distillates from food raw materials;
B - for crop production, animal husbandry and retail.
