Raw Cacao
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Product Description
With a unique process developed by Villa Andina to control processing temperatures at all stages; our raw cacao avoids roasting and high-pressure pressing. We focus on preserving the antioxidant content naturally present in cacao.
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Origin
Ucayali, Huánuco, San Martin and Junín regions.
Process Description
1
Raw material reception, analysis and storage.
2
Selection.
3
Washing.
4
Drying (45°C).
5
Winnowing.
6
Sieving.
7
Milling.
8
Pressing (butter extraction).
9
Molding.
10
Bagging.
11
Boxing.
12
Metal detection.
1
Raw material reception, analysis and storage.
2
Selection.
3
Washing.
4
Drying (45°C).
5
Winnowing.
6
Sieving.
7
Milling.
8
Pressing (butter extraction).
9
Molding.
10
Bagging.
11
Boxing.
12
Metal detection.
Contact us
Leave us a message:
- (+51) 926 523 992
- info@villaandina.com
- Av. El Derby 254, office 2557, Santiago de Surco, Lima 15023, Perú
