After the cacao beans are roasted and the exterior shells are removed the beans are then broken up into smaller pieces which are referred to as cacao nibs. Cacao beans can either be roasted at our regular temperature of 90°C or at temperatures below 42°C which are then considered to be raw cacao.
All chocolate starts off as a cacao nib. It is the first step in the production of chocolate. While both dark chocolate (containing 70% + cocoa solids) is a superfood, the nutritional benefits are incomparable to that of cacao nibs because cacao nibs are broken up cacao beans without any additives or further processing and is the first step of the process in making chocolate.
|初級包裝類型 (cm)||每袋公斤||# 每盒袋數||每箱總公斤數||二次包裝||盒子尺寸 L x W x H (cm)||每個托盤的箱子數量||托盤尺寸 L x W x H (m)||托盤重量（公斤）|
|尼龍+聚乙烯透明色（44 x 24 x 12 cm）||5||3||15||牛皮紙，瓦楞紙，100% 回收箱||39 x 50 x 19.5||56||1 x 1.2 x 1.98||840|
Cacao Nibs Are High In
- Healthy Fats
- Bulk - 20 KG Boxes
- Bulk - 15 KG Boxes
- Private Label
Appearance: Broken Up Cacao Beans
Flavor/ Odor: Characteristic to cocoa. No off taste
Taste: Characteristic to cocoa
Ingredients: 100% Cocoa Bean
Application: Ready to eat for human consumption and industrial use in bakery products.
Pesticides Residues: None
& Corruption free