| ≥1 piece |
Product Name
Pure Prime Pressed (PPP) Natural
Cocoa Butter
Physical Index
Appearance
Solid without any foreign materials
Odor and taste
Characteristic cocoa flavor, not taste moldy or burnt
Color
Yellow
Chemical Index
Moisture (%)
Max. 0.2
Melting point (℃)
30.0-35.0
F.F.A. ( as % oleic acid)
Max.
1.75
Saponification value
188-198
Iodine Value (gI/100g)
33-42
Refractive Index (40℃)
1.456-1.459
Color Value (g K2Cr2O7/100mLH2SO4)
Max.
0.15
Unsaponifiables content
Max. 0.35
Heavy metal
Arsence (mg/kg)
Max. 0.10
Microbiological Index
Total Plate Counts
Max. 5,000 cfu/g
Yeast and mould
Max. 50 cfu/g
E-coli (cfu/g)
Negative
Salmonella (cfu/250g)
Negative
Enterobateria (cfu/g)
Negative
Weight: N. W.: 25 Kg/ carton
G. W.: 25.65 Kg/ carton
Packaging: In 25kgs multilayer craft
paper cartons with inner polyethylene liner.
Loading Capacity: per 20' fcl: 20 Tons
Storage Conditions: Keep cool and dry, temperature max.25°C, relative humidity: max.
65%
Shelf Life: 24 months from date of manufacture.
H.S. Code: 1804 000010
PPP Natural
Cocoa Butter
Natural cocoa butter is one of the two products acquired from pressing cocoa liquor (The other is cocoa cake, aka. cocoa solids, which could be ground into cocoa powder).
Natural cocoa butter is pale yellow in appearance and neutral in texture, particularly high in value in cocoa industries. And to make pure chocolate, food industries usually use cocoa liquor, cocoa butter, together with sugar.
Origin of Cocoa Beans: Main harvest of West Africa
Port of Shipment: Shanghai