Cocoa mass / liquor
CocoaQualité industrielle
Cocoa mass
Cocoa mass (liquor) from roasted, ground beans, the base of chocolate.
Technical specifications
Cocoa mass is obtained by grinding shelled beans. It is the base for chocolate manufacturing and can be pressed to produce butter and powder.
| Origin | Cameroon |
|---|---|
| Grade | Qualité industrielle |
| Moisture | ≤ 1,5 % |
| Fat content | ≈ 52–55 % (à valider) |
| Aroma profile | Pronounced cocoa profile, depending on roasting. |
| Standards | À valider |
Packaging & export packing
Food-grade blocks or pails; packaging to be confirmed.
Conteneur 20'Conteneur 40'
Export conditions
- Minimum order (MOQ)
- À valider
- Incoterms
- FOB · CIF
- Ports of loading
- Douala · Kribi
- Containers
- 20' · 40'
- Destinations
- UE · Amérique du Nord
Available certifications
- Agriculture biologiquePlanned
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