Soybeans (NO GMO)
- USD: $420.00
- EUR: € 360.91
- GHS: ₵4,935.00
- NGN: ₦574,056.02
- TZS: TSh1,083,180.00
- GBP: £312.00
- AED: د.إ1,542.49
- XOF: CFA236,590.20
- XAF: CFA236,590.20
- UGX: UGX1,581,383.98
- USD: $105.00
- EUR: € 90.23
- GHS: ₵1,233.75
- NGN: ₦143,514.01
- TZS: TSh270,795.00
- GBP: £78.00
- AED: د.إ385.62
- XOF: CFA59,147.55
- XAF: CFA59,147.55
- UGX: UGX395,345.99
Natural Cocoa Butter 25kg (Sold Per MT)
KES13,602.75
- USD: $105.00
- EUR: € 90.23
- GHS: ₵1,233.75
- NGN: ₦143,514.01
- TZS: TSh270,795.00
- GBP: £78.00
- AED: د.إ385.62
- XOF: CFA59,147.55
- XAF: CFA59,147.55
- UGX: UGX395,345.99
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature.
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature.
| Product Origin: | West Africa (Cote D’ivoire, Ghana, Nigeria) |
|---|---|
| Organoleptic Properties: | Color (Lovibond, 1” Cell) : 2.0-3.0 Red + 30-40 Yellow Taste and smell: Chocolate but characteristic of press cocoa butter |
| Physical and Chemical Properties | Peroxide value: : 2.0 meg(kg). (max) FFA (oleic %): : 1.75 (max) Moisture (% ) : 0.2 (max) Blue value : 0.05% (max) Iodine value : 35.0 – 43.0 Equilibrium Quotient (Grad C/min): 0,125 (min) Unsaponifiable Matter : 0.35% (max) Slip point : 31℃ – 35℃ Clarity (Ratio Turbidimeter) : 20 NTU (max) |
| Microbiology Properties: | Total plate count (cfu/g) : 1.000 (max) Coliforms per (cfu/g) : Absent in 1.0 gr Yeast (cfu/g) : 25 (max) Salmonella (cfu/q) : Absent in 1.0 qr Pathogenic bacteria (cfu/g) : Absent in 1.0 gr |
| Allergens: | The products do not contain known allergens |
| Safety: | The product is harmless, safe and fit for human consumption |
| Shelf life: | 24 months in original packaging when stored properly under recommended storage conditions. |
| Packaging: | 25kg Boxes 4-ply corrugated cartons lined with high- density polythene liner 64’77, SP70u. Packaging to include product description, expiration date, SKU #, production date and lot number. |
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Natural Cocoa mass 25kg bags /Boxes (per MT)
Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean.
Natural Cocoa mass Per MT
Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean.
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