Product List

Pretreat the cocoa bean to eliminate the impurity, then bake it and seperate the cocoa kernel with the shell. The kernel will be grinded, and the generated paste-like product is cocoa liquor. It is fluid when hot, and becomes solid after it's cooled down. Normally the cocoa liquor is packed as 10kg/block in moisture proof paper Specifications : 1) Moisture: 2% (max.) 2) Fat content: 52% (min.) 3) Fineness (through 200 mesh): 99% (min.) 4) Total plate count: 5000cfu/g (max.) 5) Coliforms: 30MPN/100g (max.) 6) Yeast count: 50cfu/g (max.) 7) Mould count: 100cfu/g (max.) 8) Pathogenic bacteria: negative Outer packing: N.W.: 25kg/paper carton

Cocoa butter is a kind of vegetable stearin refined from cocoa liquor.It is amber in liquid state, and is light yellow in solid state. Quality cocoa butter is generally squeezed, and is not refined with chemical methods. Its acidity (free fatty acid) is lower than 1.75%. It is normally 25kg/block, and stored in 5? environment. The natural flavor can either be kept , or be partially or completely removed through deodorization. Specifications: 1) Refractive index (at 40oC): 1.4537-1.4590 2) Saponification value (mgKOH/g): 188-198 3) Iodine value (gI/100g): 33-42 4) Color value(gK2Cr2O7/100mLH2SO4):0.15 (max.) 5) F.F.A (%): 1.75 (max.) 6) Moisture and other volatile matter content (%): 0.2 (max.) 7) Melting point (oC): 30-35 Outer packing: N.W.: 25kg/paper bag

Fat content: 10-12%; WestAfrican cocoa beans; Colour: red Specifications: 1) Moisture: 5% (max.) 2) Total ash: 10% (max.) 3) Total plate count: 5000cfu/g (max.) 4) Coliforms: 30MPN/100g (max.) 5) Yeast count: 50cfu/g (max.) 6) Mould count: 100cfu/g (max.) 7) Pathogenic bacteria: negative Outer packing: N.W.: 25kg/kraft bag G.W.: 25.34/kraft bag

Fat content: 10-12%; WestAfrican cocoa beans; Colour: black Specifications: 1) Moisture: 5% (max.) 2) Total ash: 10% (max.) 3) Total plate count: 5000cfu/g (max.) 4) Coliforms: 30MPN/100g (max.) 5) Yeast count: 50cfu/g (max.) 6) Mould count: 100cfu/g (max.) 7) Pathogenic bacteria: negative Outer packing: N.W.: 25kg/kraft bag G.W.: 25.34/kraft bag

Fat content: 10-12%; WestAfrican cocoa beans; Colour: light brown to dark red Specifications: 1) Moisture: 5% (max.) 2) Total ash: 10% (max.) 3) Total plate count: 5000cfu/g (max.) 4) Coliforms: 30MPN/100g (max.) 5) Yeast count: 50cfu/g (max.) 6) Mould count: 100cfu/g (max.) 7) Pathogenic bacteria: negative Outer packing: N.W.: 25kg/kraft bag G.W.: 25.34/kraft bag

Fat content: 10-12%; WestAfrican cocoa beans; Colour: light brown Specifications: 1) Moisture: 5% (max.) 2) Total ash: 8% (max.) 3) Total plate count: 5000cfu/g (max.) 4) Coliforms: 30MPN/100g (max.) 5) Yeast count: 50cfu/g (max.) 6) Mould count: 100cfu/g (max.) 7) Pathogenic bacteria: negative Outer packing: N.W.: 25kg/kraft bag G.W.: 25.34kg/kraft bag