Cocoa Beans Seed

The cocoa bean (technically cocoa seed) or simply cocoa also called the cacao bean (technically cacao seed) or cacao is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixtureof nonfat substances) and cocoa butter (the fat) can be extracted.

Physical Characteristics Chemical Characteristics Colorvisual:

Brown Acidity (Oleic Acid):  Taste: Characteristic Ashes: - Odorfruity, Nutty. Fat: Min. 49% (Cacao Butter) Foreign Material: Max. 1% Fermentation: Min. 85% Defects: Max. 3% Humidity Level: Max. 7% Average Size: 22 Mm Iodine: - Caliber: Min. 135/100 G Meltingpoint: - Particle Size: - Peroxide: - The Product May Containtracesof Pits/Stalks/Shell. Ph-Level (10%): 5-6.5 Saponification: Solubility: