TECHNICAL DATA SHEET COMMERCIAL NAME: Cacao Butter SCIENTIFIC NAME : Theobroma cacao PRESENTATION Butter CERTIFICATIONS —: Organic USA, Organic EU ‘COMPOSITION 100% Cacao beans PRODUCTION PROCESS ‘Salected cacao beans are frst washed and desinfected, The skins ofthe cacao are softened using low heat treatment, and then the grains are ground and de-husked to obiain cacao nibs. The nibs then go through a grinding process to obtain cacao paste, ‘which is then poured into a press to take out the ol fom it. Once the oil cools down, it soles ands known as cacao butter. INTENDED USE BY THE CONSUMER Cacao butter can be blended into smoothies, shakes, and can be used in different recipes and dessertes, such as ice creams or chocolates. Regarding is pharmaceutical use, itcan also be spread over the skin oF lis in order to moisture, soften and revitalize them, EXPECTED SHELF LIFE 418 months, given that the sealed packet is stored at room temperature, protected from direct sun light, and relative humidity below 70%. PHYSICAL CHARACTERISTICS. ‘Acidity (oleic acid): Not more than 1.8% ‘Appearance: Butter Color Cream cor Characteristic, without foreign odors Flavor: Characterstc, without foreign favors MICROBIOLOGICAL CHARACTERISTICS. ‘Aerobic mesophil count: Not more than 10,000 CFUIg Mold count: Not more than 100 CFU/g) Yeast count Not more than 100 CRUIg Escherichia col Nogative Salmonella Absence / 259 Av. industrial 898, Cajamarca, Pert T, §1-1-7156335 Fax: 51-1-7188201 PACKAGING Pa ing Bag (NY-LDPE, transparent) Box (TECHNICAL DATA SHEET COMMERCIAL NAME: Raw Cacao Nibs SCIENTIFIC NAME : Theobroma cacao PRESENTATION Raw -Granuleted CERTIFICATIONS —: Organic USA, Organic EU, Kosher COMPOSITION 100% Cacao beans PRODUCTION PROCESS Product obtained ftom selected Cacao beans, which are ‘washed and desinfected. The skis of the cacao are softened Using low heat treatment, and finally the grains are ground and de-husked to obtain the raw cacao nibs INTENDEDUSE BY THE CONSUMER Cacao Nibs canbe eaten alone as a nutvitous snack, added to granoles, oF sprinkled onto smoothies and yogurts. They can also used in the preparation of fine chocolate anc associated products EXPECTED SHELF LIFE 18 months, given that the sealed packet is stored et room temperature, protected from direct sun light, and relative humidity below 70%. PHYSICAL CHARACTERISTICS Humidity ‘Not more than 8% ‘Appearance: Granulated Calor: Dark brow cor: Characteristic, without foreign odors Flavor Characteristic, witout foreign Navors MICROBIOLOGICAL CHARACTERISTICS ‘Aerobic mesoptil count: Not more than 10,000 CFU/g ‘Mold count Not more than 100 CFU/g Yeast coun Not more than 100 CRUIg Escherichia coli Negative Salmonella ‘Absence / 259 Av Industrial 888, Cajamarca, Pert 7 81-1-7156335 Fax 51-1-7188291 PACKAGING Bag (NY-LDPE, vansparent) Box (double wal, eomgated) Pallet Contziner- 20 eet Container- 40 feet kg. 20 Ka (4 bags) 4,000 Kg (60 boxes) 40,000Ke (10 pallets) £20,000 Ka (20 pallets) info@vilaandina com ‘ww vilgandina com