Natural Cocoa Liquor

Product Description

Cocoa beans are pretreated to eliminate the impurity, then baked to seperate the cocoa kernel with the shell. The kernel is grinded and the generated paste-like product is called cocoa liquor.

Natural Cocoa Liquor:
Physical and Chemical Characteristics:
Fat Content: 52% min.
pH value: 5.0 - 5.8
Moisture: 2.0% max.
Shell Content: 1.75% max.

Microbiological Characteristics
Total Plate Count/g: 3, 000 max.
Yeast count: 50cfu/g max.
Mould count: 50cfu/g max.
Coliforms: 30MPN/100g max.
Pathogenic bacteria: Negative

Outer packaging:
N. W.: 25kg/craft carton
G. W.: 25.65kg/craft carton
Quantity of 20'FCL: 800cartons Total: 20 metric tons

Min. Order Qty: 20 metric tons(20' FCL)
Delivery Terms: FOB, CNF, CIF.
Delivery time: About 2 weeks after prepayment or the receipt of L/C.

Shelf Life: 24 months in original packaging.
Keep natural cocoa liquor in cool, dry storage and free from foreign odors.