Product Specification:
Code: ORB011
Plant Part Used:
Bean
Botanical Name:
Theobroma Cacao
Ingredient:
100%Cacao Bean
Shelf Life:
36 Months
Origin: HS
Peru :1804.00.00.00
Application:
Pesticide Residues:
Solvent:
None
Usedtoproduce cacao derivatives and chocolate.
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
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:
Code: ORB011
Plant Part Used:
Bean
Botanical Name:
Theobroma Cacao
Ingredient:
100%Cacao Bean
Shelf Life:
36 Months
Origin: HS
Peru :1804.00.00.00
Application:
Pesticide Residues:
Solvent:
None
Usedtoproduce cacao derivatives and chocolate.
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
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
