Organic Cocoa Beans

Supply TypeExporter, Supplier
Preferred Buyer Location All over the world

Cocoa beans have shown amazing health benefits, therefore, aging, since in its composition containing magnesium, chromium, iron, vitamin C, omega 6 and fiber, besides being very rich in flavonoids, which are chemical compounds found in plants that protect the body from oxidation that causes decay and cellular aging.

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Details

Sizes available	The size depends on the type of product traded
Raw Material Used	100% Cocoa grain
Applications	Normally this product needs to be boiled before eating. Works as a substitute of rice and it is very tasty if eaten as salad with cheese and vegetables
Price	The price depends on each product and volume traded
Industries where this product is used	For Industrial use. Human consumption. Natural Cocoa Powder - For couvertures, bakery products, frostings, filling creams and chocolate confectionery. Alkalized Cocoa Powder - At breakfast (hot chocolate drink), in mixtures for the preparation of Instant, couvertures, pudding and ice cream powder, biscuits, bakery and confectionery products. Dark Brown Alkalized Cocoa Powder - Its main application is in bakery products in biscuits and cereals. Black Alkalized Cocoa Powder - Its main application is in bakery products, in cookies and as a component of mixtures.
Colors & packaging available	Light yellowish Brown, dark brown, darke brown intense and black. Packaging - Two Polyethylene bags of 10 kg each in boxes of 20 kg. Available retail package

Specification

Physical Chemical Analysis
Purity	99.95%
Moisture	4 max.
Nutritional Value of Cocoa Powder
Composition	Value
Fat content	10-12%
Fineness (200 mesh: 75µm)	98,5% min
pH (to 10%)	5.0-7.8%
Ash	8.0-13.0% max.
Microbiological Analysis
Standard plate count	5 x 103 cfu/g max.
Totals Coliforms	<3MPN/g or < 10cfu/g
E. coli	Negative/g.
Enterobacteriae	Absence/g
Moulds counts	50 cfu/g max.
Yeasts counts	50 cfu/g max.
*Staphylococcus aureus ()**	< 10 cfu/g
*Salmonella / 25g ()**	Absence