Apple.
Copper Powder.
Extra virgin olive oil, bottarga and bottarga grated, organic honey like pine honey, fir honey, thyme honey, oranges like navalines, valencia, merlin, sanguine, emons.
Mineral water, beans, nuts, olive oil products, honey, cheese, wine (south african & greek).
Chewing Gums, Jelly Gums, Cakes And Drinking Powder.
Fruits like apple and orange, lemons, wine, olive oil, olives and honey.
Cocoa butter, cocoa mass, cocoa powder, sesame seeds, cashew nuts.
PRODUCT DESCRIPTION: - Origin: Cameroon - Composition: 100% cocoa - Quality: Natural - Colors: Light yellow - Odor: Deodorized - Condition: Solid CHEMICAL ANALYZES OF THE PRODUCT: - Free fatty acids (FFA): 3% maximum - Humidity: 0.1-0.2% - Melting point: 29-35% - Refractive index 40�°C: 1.453-1.459 - Saponification index (mg KOH/g): 189-200 - Iodine Index (gl2/100g): 33-42 - Peroxide index (meq 02/kg): 2-7 MICROBIOLOGICAL CHARACTERISTICS: - Total flora: < 5,000/g - Coliforms: < 3/g - Escherichia coli: absence - Salmonella: absence - Enterobacteria: absence
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%
