| ≥1 piece |
One stop Purchasing serice for cocoa products as follows.
Natural cocoa powder
Alkalized Cocoa Powder
Cocoa Mass
Cocoa Butter
Item | Indicators |
Powder color | Brownish red to dark brownish red or black |
Liquor Color | Brownish red to dark brownish red or black |
Fragrance and Taste | Special cocoa fragrance, without burning smell, musty odor, or other odors |
Physical and Chemical properties | |
Fat content ( % ) | 10-12 |
Fineness ( through 200 mesh ) ( % ) | Min 99 |
Moisture ( % ) | Max 5 |
pH | 6.2-6.8 / 7.0-8.0 |
Ash ( % ) | Max 12 |
Microbiology properties | |
Total plate count (cfu/g) | Max 5000 |
Coliforms per (cfu/g) | Max 0.3 |
Mould (cfu/g) | Max 50 |
Yeast(cfu/g) | Max 50 |
Salmonella (cfu/g) | Negative/ 25grams |
Pathogenic bacteria(cfu/g) | Negative/ 25grams |
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CERTIFICATE OF ANALYSIS
ANALYSIS |
SPECIFICATION |
RESULTS |
METHOD&REFERENCE |
Sieve Analysis | 100% pass 80 mesh | Complies | USP<786> |
Bulk density | 40-65g/100ml | 41g/100ml | USP<616> |
Loss on Drying | 5% Max | 3.76% | USP<731> |
Sulphated Ash | 5% Max | 3.40% | USP<731> |
Extract Solvent | Alcohol&Water | Complies |
|
Heavy Metal | 20ppm Max | Complies | AAS |
Pb | 2ppm Max | Complies | AAS |
As | 2ppm Max | Complies | AAS |
Cd | 1ppm Max | Complies | AAS |
Hg | 1ppm Max | Complies | AAS |
Residual Solvents | 0.05% Max. | Negative | USP<561> |
Microbiology | |||
Total Plate Count | 10000/g Max | Complies | USP30<61> |
Yeast & Mold | 1000/g Max | Complies | USP30<61> |
E.Coli | Negative | Complies | USP30<61> |
Salmonella | Negative | Complies | USP30<61> |
Conclusion: | Conform with specification. | ||
Storage: | In cool & dry place. Keep away from strong light and heat. | ||
Shelf life: | 2 years when properly stored. | ||
Quality Control : | BiehuTian | ||
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Items | Specification | Result |
Color of powder | Light brown | Comply |
Color of solution | Light brown | Comply |
Taste | Natural cocoa smell | Comply |
Moisture | 5.0% max | 3.10% |
Fat content | 10-12% | 11.58% |
Ash | 8.0% max | 7.02% |
Fineness | 99.0% min | 99.5% |
PH | 5.0-5.8 | 5.58 |
Total plate count | ≤5000 cfu/g | 1000cfu/g |
Coliform | ≤30 MPN/100G | <30 MPN/100G |
Yeast count | ≤50 cfu/g | <10cfu/g |
Mould count | ≤100 cfu/g | 10 cfu/g |
Pathogenic bacteria | Negative | Negative |
Conclusion | Comply with china natural standards | |
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Product Name | Alkalized Cocoa Powder (RS01) | |
Physical Index | Cocoa bean origin | West Africa |
Appearance | Fine, free flowing red powder | |
Flavor | Characteristic cocoa flavor | |
Color | Red | |
Fineness (through 200 mesh) | Min. 99% | |
Chemical Index | Fat content | 10-12 % |
Moisture | Max. 5.0% | |
PH value | 6.0-6.8 | |
Ash | Max.10% | |
Microbiological Index | Total Plate Count | Max. 5,000 cfu/g |
Coliform | Max. 0.3 MPN/g | |
Yeast & Mould | Max. 50 cfu/g | |
Salmonella, Shigella, Staphylococcus Aureusa | Negative | |
Quantity | Without pallet: Per 20' FCL: 620 bags x 25 kg = 15.5 metric tons Per 40' FCL: 1000 bags x 25 kg = 25 metric tons | |
Shelf Life | 24 months from date of production when stored in cool, dry conditions.
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Storage Conditions | Store in a pest-free, well ventilated environment, at ambient temperature (18-22 degr C.) and relative humidity 50%-60%, away from source of heat and water and free from foreign odors. | |
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