Product Specification: Organic Cacao Butter Chunks (Kibbles)
Code: ORB012
Plant Part Used: Bean
Botanical Name: Theobroma Cacao
Ingredient: 100% Cacao Bean
Shelf Life: 36 Months
Origin: Peru HS: 1804.00.00.00
Application: Used to produce cacao derivatives and chocolate.
Ready to eat for human consumption.
Pesticide Residues: None
Solvent: None
Certifications:
Organic (NOP, EU, COR) Certified by: Kiwa BCS Oko Garantie GmbH
Kosher Certified by: Kosher Blu Peru
HACCP Certified by DIGESA
BRCGS Certified by: SGS
Description: Product obtained from pressing cocoa paste and reduced to cacao butter.
Organoleptic Characteristics
Appearance: Solid Block
Color/ Flavor/ Odor/ Taste: Yellow / Characteristic to cacao /No off taste
Size: Random sized broken-up pieces of cacao butter
Physical Characteristics
Free fatty acid content: (% shown as oleic acid) 1.75 max
Moisture: < 0.5% Melting Point: 30°C
Saponification Value (mg K OH/g): 188 – 200
Product Specification: Organic Cacao Butter Chunks (Kibbles)
Code: ORB012
Plant Part Used: Bean
Botanical Name: Theobroma Cacao
Ingredient: 100% Cacao Bean
Shelf Life: 36 Months
Origin: Peru HS: 1804.00.00.00
Application: Used to produce cacao derivatives and chocolate.
Ready to eat for human consumption.
Pesticide Residues: None
Solvent: None
Certifications:
Organic (NOP, EU, COR) Certified by: Kiwa BCS Oko Garantie GmbH
Kosher Certified by: Kosher Blu Peru
HACCP Certified by DIGESA
BRCGS Certified by: SGS
Description: Product obtained from pressing cocoa paste and reduced to cacao butter.
Organoleptic Characteristics
Appearance: Solid Block
Color/ Flavor/ Odor/ Taste: Yellow / Characteristic to cacao /No off taste
Size: Random sized broken-up pieces of cacao butter
Physical Characteristics
Free fatty acid content: (% shown as oleic acid) 1.75 max
Moisture: < 0.5% Melting Point: 30°C
Saponification Value (mg K OH/g): 188 – 200
