Contrary to industry standards, our cacao is fermented for a shorter period of time in order to preserve its nutrients, using banana to boost the natural flavour and aroma, and we have a longer drying period that ensure the increased stability of the beans.
Criollo Cacao is full of nutrients such as magnesium, manganese, zinc and many more.
Cacao mass, or Liquor, is a vital ingredient in the preparation of all kinds of chocolates around the world. What better ingredient to prepare chocolate than a Raw Criollo Cacao Liquor that not only contains a higher content of the natural nutrients found in cacao, but also brings flavour and aroma like no other.
Appearance Clear and bright, free from visible sediment and water.
Colour 2.5 max
Odour Merchantable
Density @ 15C g/ml 0-820 min 0-835 max
Cold filter plugging point
Winter C (*) -15 max
Summer C (*) -5 max
Cloud point
Winter C (*) -5 max
Summer C (*) +3 max
Flash point (PMCC) C 56 min
Cetane number 51 min
Cetane index 46 min
Viscosity cst @ 40C 2.0 min 4.5 max
Sulphur % Wt 0-001 max
Copper corrosion 3 hr @ 50C class I
Micro carbon residue:
Residue wt on 10% bottoms 0-30
Ash % Wt 0-01 max
Particulate matter mg/kg 24 max
Water mg/kg 200 max
Distillation C
% Vol Rec @ 250C 65.0 max
% Vol Rec @ 345C 850 min
95% Vol recovered C 360·0
Oxidation stability mg/100ml 2-5 max
Polycyclic aromatic hydrocarbons (%) 11 max
Lubricity, Corrected water scar 460 Diameter @ C
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