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bean counts <100grain/g
Moisture <7%
Moudy/broken bean <4%
Slaty beans <4%
FFA 1%
The cocoa beans also contain the nervous central excitatory
substance such as caffeine and tannin, which has a great
relationship with the color, aroma and taste of chocolate.Melting
point of cocoa butter is close to the body's temperature, has the
characteristics of the melt in your mouth, keep a certain
hardness at room temperature, and has a unique cocoa aroma, has a
high nutritional value, is not easy oxidation, is the main raw
material of making chocolate
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