Srum Contractors and General Supplier

Cocoa beans have numerous similarities to coffee beans, with some important differences in processes. They are both fermented (fermented cocoa almost looks already roasted), roasted and ground for use. Cocoa beans come in three primary varietals, Criollo, Forastero, and Trinitario but there are hundreds of strains for each. Very loosely, Criollo are analogous to Arabica coffee in that it is the cream of the crop and has the most delicate and complex array of flavors. But in many cases, this can also mean a very mild chocolate.

Product Name: Cacao Beans
Processing: Whole kernel (green, roasted), powder
Color: Free flowing light brown to brown, dark brown, reddish brown fine powder
Usage: Cooking, Drinking, Making Nutella
Application: Bakery, Confectionery, Ice Cream, Chocolate Production
Moisture: 2.5% - 3.2% maximum
Foreign Matters: 0.69% maximum
Beans count: 91 to 99 beans/kg
Broken beans / Defective: 0.7% - 0.8% maximum

Storage
Stored in a cool dry place away from outdoor, water and heat. It is recommended to:
- Store in areas of low humidity, best under 65%.
- Store at relatively cool temperatures, preferable maximum 25℃.
- Keep free from foreign outdoor such as spices, chemicals.