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Cocoa beans are the seeds of the cacao tree , which are used in the manufacture of chocolate. They are extracted from windows, which is opened to the crop and which is left to dry .
Alkalization is cooking crushed cocoa beans in the presence of an alkaline solution ( potassium carbonate). Preliminary to the manufacture of cocoa powder , alkalinization improves the solubility of the cocoa and allows to change the taste and color.
COFFEE BEAN ROBUSTA:
Robusta is a sturdy species of coffee bean with low acidity and high bitterness; it is used primarily in instant coffee,espresso, and as a filler in ground coffee blends. The bean comes from the Coffea robusta variety of the Coffea canephoraplant (widely known itself by the synonym Coffea robusta) which has its origins in central and western sub-Saharan Africa.Robusta is easy to care for, has a greater crop yield than arabica coffea, has almost double the amount of caffeine and more antioxidants than arabica coffea, and is less susceptible to disease. Roasted robusta beans produce a strong, full-bodied coffee with a distinctive earthy flavour, but usually with more bitterness than arabica due to its pyrazine content.
Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. While cashew apples are not appreciated in the United States, they are regarded as delicacies in Brazil and the Caribbean.Research published in the British Journal of Nutrition (Blomhoff R, Carlsen MH), which identified several nuts among plant foods with the highest total antioxidant content, suggests nut's high antioxidant content may be key to their cardio-protective benefits.
Rice is a cereal of the grass family (formerly grasses) , cultivated in tropical , subtropical and warm temperate regions for its fruit or caryopsis , rich in starch. It refers to all the plants of the genus Oryza , including the only two cultigènes1 species that are grown mostly in more or less flooded paddy fields.
Rice supplies as much as half the daily calories consumed by half of the world's population, according to the George Mateljan Foundation. In fact, in some cultures, the phrase "to eat" literally means "to eat rice." The popularity of this grain can be attributed, in part, to its nutritional value.
Cocoa mass (also known as cocoa liquor), is the first liquid stage of processing cocoa beans. Good fermented cocoa beans are cleaned, and usually subjected to an intense heat source for a short period of time. This stage is known as “micronising” and its purpose is primarily to loosen the shell from the nib of the bean. Once micronised, beans can be broken up and “winnowed”. During winnowing, the shells are removed by air flow leaving only the cocoa nibs. The cocoa nibs are then roasted which both sterilises the nibs and enhances the flavour. Once roasted the nibs are cooled and are ready for grinding. The action of physical grinding is all that is required to turn the solid nibs into a viscose liquid, by releasing cocoa fat (butter) from the nibs with the remaining cocoa solids held in suspension. Cocoa liquor usually passes through two or three stages of grinding to achieve the required “fineness” i.e. particle size of solid held in suspension. Cocoa liquor is the base ingredient for the manufacture of all chocolate.