Catalogo KKOReal

CONTACT Alejandro Vives Venezuela Sales Manager alejandro.vives@kkoreal.com Telephone: +58(212) 381.05.50 Ext 211/ +58(414) 020.63.72

w w w. k k o r e a l . c o m

Isabel Lopez International Sales Manager isabel.lopez@kkoreal.com Telephone: +34(66) 563.39.90

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Venezuelan cocoa

CACAO REAL COCOA PROCESSING PLANT We are Venezuela’s company of reference in the production of cocoa-derived products – active since 2007. We have an installed production capacity of 12,000 tonnes a year.

We offer top-quality, semi-prepared products of 100% Venezuelan cocoa, products that comply with internationally required specifications and standards.

We use the most advanced cocoa processing technology from famous European manufacturers, with wide-ranging experience in the world of chocolate and cocoa.

Here at KKO Real, we regard all the processes in the manufacture of our products as important – from the selection and purchase of the beans to the obtainment of the cocoa products.

12,000 m2 of floor space.

European technology.

12,000 tonnes/year installed capacity.

Over 100 direct, and 700 indirect jobs.

Labour force trained in Germany and Holland.

OUR PRODUCTS

Industrial Products Cocoa Liquor Cocoa Powder

- Natural - Alkaline

Consumer Products Cocoa Powder (Confectionery and Cup )

Chocolate Drink

Powdered Sugar

Chocolate and confectionery (Our Shop)

Cocoa Butter Chocolate Drops - White chocolate - Milk chocolate - Dark chocolate (58 , 70%)

Venezuelan Cocoa Liquor Is the resulting product of roasting, grinding and refining grain 100% Venezuelan cocoa after being cleaned, dried and stripped of their shells.

Physical-Chemical Parameters Fat content pH (10% solution) Moisture Ashes Finenness (Passing through 200 or 75 mm sieve mesh)

Min. 47,0 % 5,2 – 7, 2 Max. 2,0 % Max. 1.6% Min. 95,0

Microbiological Data Aerobic Mesophilic plate count (in 1 g) Aerobic Thermophile plate count (in 1 g) Coliforms (in 1 g) Thermophile Spore count (in 1 g) Salmonella (in 225 g) Yeast per g Mold per g

< 1 x 103 UFC < 5 x 102 UFC < 1 x 102 < 1 x 102 UFC Negative < 1 x 102 UFC < 1 x 102 UFC

Contaminants Cupper Iron Lead Arsenic

Max. 5,0 mg/kg Max. 2,0 mg/kg Max. 0,5 mg/kg Max. 1,0 mg/kg

Stored

Sensory Color Odor / Taste

Dark brown Characteristic

Packing 20 kg net cardboard box with polyethylene inner bag Dimensions Height 18,5 (cm) Depth 27,1 (cm)

Width 38,3 (cm)

Should be stored at temperatures between 28°C

Shelf life 18 months from date of manufacturing

Venezuelan Cocoa Butter Is the characteristic Venezuelan cocoa fat, obtained by the pressing process of cocoa paste.

Physical-Chemical Parameters Free Fatty Acids (as Oleic Acid) Saponification Value Unsaponifiable matter Peroxide Value (meq. Oxygen/kg) Refractive Index (D 40°C) Transparent melting point (°C) Clear Melting Point (°C) Iodine Value (Wijs) Moisture (%) Foreign material

≤ 1,5 % 188 - 200 < 0,35 % ≤ 3,0 1,453 – 1,462 28 - 35 Not evaluated 33 - 40 < 0,1 none

Microbiological Data Total plate count (in 1 g) Yeast per g Mold per g Enterobacteriaceae (in 1 g) E. Coli (in 1 g) Salmonella (in 25 g)

Sensory Color Taste Odor

Light Yellow Neutral Characteristic

Packing 20 kg net cardboard box with polyethylene inner bag Dimensions Height 22,7 (cm) Depth 27,2 (cm)

Width 38,4 (cm)

< 5 UFC < 50 UFC < 50 UFC Negative Negative Negative

Stored Should be stored at a temperature below 28°C

Shelf life 24 months from date of manufacturing

Venezuelan Cocoa Powder Cocoa powder is the product obtained from the spray cocoa paste devoid of its butter. KKO Real offers different types of cocoa powder depending on the pH:

Natural Cocoa Powder

Alkaline Cocoa Powder

pH Ashes

pH Ashes

5,50 – 5,99 Max. 8,5 %

6,0 – 7,2 Max. 10 %

Physical-Chemical Parameters Fat content Moisture Finenness (Passing through 200 or 75 mm sieve mesh) Sedimentation Foreign material

7,5 – 14 % Max. 5,0 % Min. 98,0 Max. 2,0/25 g Absent

Microbiological Data Aerobic Mesophilic plate count (in 1 g) Aerobic Thermophile plate count (in 1 g) Coliforms (in 1 g) Thermophile Spore count (in 1 g) Salmonella (in 225 g) Yeast per g Mold per g

< 1 x 103 UFC < 5 x 102 UFC < 1 x 102 < 1 x 102 UFC Negative < 1 x 102 UFC < 1 x 102 UFC

Contaminants Max. Max. Max. Max.

Cupper Iron Lead Arsenic

Sensory Color Odor / Taste

5,0 mg/kg 2,0 mg/kg 0,5 mg/kg 1,0 mg/kg

Stored Dark brown Characteristic

Should be stored at temperatures between 18-28°C

Packing

Shelf life

Packaged in 20 kg., 3-layer Natural MF paper bags, with interior Polykraft lining and micro perforations

18 months from date of manufacturing

Dimensions Height 59,7 (cm) Depth 15,2 (cm)

Width 55,9 (cm)

OUR QUALITY CONTROLS All our products comply with the following requirements: - Food Chemicals Codex - Health laws - COVENIN standards - Applicable local regulations They have been tested with a sample taken from each production batch, in accordance with the quality plan established at the company.

All ingredients and additives used in this product are permitted under national and international law. The product is packaged in sterile conditions, destined for use in food manufacture.

Each unit is labelled with its batch number, date of manufacture and expiration. All packages are marked with the Health Registry Number, thereby assuring traceability.

OUR CUSTOMERS

OUR SCHOOL The year 2011 saw the founding of the most modern school of chocolate and confectionery making, with the countryâ&#x20AC;&#x2122;s finest chocolate makers. Here one can explore the world of cocoa â&#x20AC;&#x201C; including techniques, cocoa derivatives and final products.

Among the Top 5 international schools.

Workshops, courses and specialised training.

Over 1,500 trained alumni.

Exchange agreements with Italy, Spain and France.

Consultancy for food products companies.

WE ARE SOCIALLY RESPONSIBLE Educational agreements and alliances with: the European Union, Spanish Embassy, the Venezuelan-Italian Chamber of Commerce (CAVENIT), the Miranda State, Instituto de Escuela Superiores de Administración (IESA, or Higher School of Public Administration), Simón Bolívar University (USB), Instituto Venezolano para el desarrollo Integral del Niño (INVEDIN, or Venezuelan Institute for Comprehensive Child Development), Reto Aguas Abiertas Foundation.

Training of over 400 producer families, teaching good agronomic practices, techniques and technologies that support the production and development of cocoa.

Organisation of Cocoa Week – a yearly event that aims at promoting knowledge and a feeling of belonging for our Venezuelan cocoa.

A Cocoa Summit, aimed at providing a space for producers to express their needs, as well to transmit good practices and trends worldwide.

Creation of the “Cacao Una Experiencia Práctica” (Cocoa, A Practical Experience) course at the Universidad Católica Andres Bello, now with 10 semesters offered as an elective course.

Second consecutive year of training 12 students from Fe y Alegría, who learn a variety of knowledge about the industrial processing of cocoa.

Eighth Gastronomic Contest, first prize being a specialised course in the area of chocolate making at one of the main European schools.

Chocobus “La fábrica va a la escuela” (The factory goes to school), where we present children and young primary school students with our divine inheritance, familiarising them with Venezuelan cocoa.

We support national culture with the organisation of the yearly “el Encuentro Sanjuanero” (or San Juan Festival), and by paying homage to our San Pedro Festival, proclaimed a World Cultural Heritage event in 2013.

FINAL PRODUCTS Powdered Sugar

Chocolate and confectionery (Our Shop)

Cocoa Powder (confectionery and Cup)

Chocolate Drink