100% New Crop Well Fermented High Quality Cocao Bean

Packaging & Delivery
Packaging Details
As buyers requirements
Lead Time:
Quantity(Tons) 1 – 25 >25
Est. Time(days) 7 To be negotiated

Physical Characteristics:

1) Fineness: 99.0 – 99.7% through 200 micron sieve

2) Appearance: Fine, free flowing dark brown powder

3) Flavor: Characteristic cocoa flavour

4) Color: Dark brown to black

 

Chemical Characteristics:

1) Fat content: 10~12%

2) PH value:  6.2-6.8

3) Moisture: 5% max.

4) Ash: 14% max.

 

Microbiological Characteristics:

1) Total plate count: 5000cfu/g max.

2) Coliforms: 90MPN/100g max.

3) Yeast count: 50cfu/g max.

4) Mould count: 200cfu/g max.

 

Specifications:

Product Name cacao beans
Another Name Cocoa Seeds Extract,Cacao Extract,Cocoa Extract
Latin Name Theobroma cacao L.
Active Ingredients Theobromine
Specification 6%,10% Hplc
Appearance Brown Crystalline Needle Powder
CAS No. 83-67-0
EINECS No. 201-494-2
Molecular Formula C7H8N4O2
Molecular Weight] 180.16
Melting Pot 290-295°C
Water Solubility slightly soluble, <0.1 g/100 mL at 18°C
Theobromine by HPLC > 6% ,10%,15%
Appearance Brown Crystalline Needle Powder
Particle Size 100% through 80 Mesh
Loss on Drying < 8.0%
Heavy Metals < 20ppm
Arsenic(As) < 2ppm
Total Plate Count < 1,000cfu/G
Yeast & Mold < 100cfu/G
E.Coli. &  Salmonella Negative

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