| ≥1 piece |
1. Alkalized cocoa powder High Grade
Fat 10% -12%
pH Value : 6.8 - 7.2
Fineness : (+) 99%
Color : Brown, Dark Brown, Black, Redish
Moisture : 5% Max
Ash Content : 12% Max
Total Plate Count, Col/g : Max 5000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Taste : Nice cocoa taste.
Smell : A special and nice smell of cocoa
Shelf Life : 2 Years From Manufacturer date
2. Natural cocoa powder High Grade
Fat 10% -12%
pH Value : 4.8 - 5.2
Fineness : (+) 99%
Color : Brown, Dark Brown, Black, Redish
Moisture : 5% Max
Ash Content : 8% Max
Total Plate Count, Col/g : Max 5000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Taste : Nice cocoa taste.
Smell : A special and nice smell of cocoa
Shelf Life : 2 Years From Manufacturer date
3. Cocoa Butter Pure Prime Pressed
|
Free Fatty Acids (expressed as % m/m oleic acid) |
Max 1.75 |
|
Melting Point |
30 - 34 ºC |
|
Saponification Value (expressed as mg KOH/g fat) |
188 - 198 |
|
Unsaponifiable Matter |
Max. 0.35 % |
|
Iodine Value |
33 - 42 |
|
Blue Value |
Max. 0.05 |
|
Peroxide Value |
Max. 4.0 |
|
Moisture |
Max 0.3% |
|
Refracto index (40º) |
Max 1.454 – 1.458 |
|
Flavor |
Normal |
|
Total Plate Count, Colony/g |
Max. 5000/g |
|
Yeasts |
Max. 50/g |
|
Moulds |
Max. 50/g |
|
E-coli |
Absent |
|
Salmonellae |
Absent |
4. Cocoa Mass
|
Fat Content |
Min 48% |
|
pH Tolerance |
6 - 7 |
|
Moisture Content |
Max. 2.0 % |
|
Shell Content |
Max. 1.75 % |
|
Fineness |
Min.99.00% through 200 mesh-sieves |
|
Total Plate Count, Colony/g |
Max. 5000/g |
|
Yeasts |
Max. 50/g |
|
Moulds |
Max. 50/g |
|
E-coli |
Absent |
|
Salmonellae |
Absent |
|
Flavor |
Normal |