Natural Cocoa Cake,Peru price supplier

product details

Origin:

Product obtained from natural cocoa liquor pressed to remove some of the fat

Product obtained from natural cocoa liquor pressed to remove some of the fat and leave solid material that is crushed into pieces.

CHARACTERISTICS

Physical and Chemical
Specifications

Fat content

10,00 - 12,00 %

Moisture

4,00 % maximum

pH 5,20 - 5,80

Ash 8,00 % maximum

Microbiological
Specifications

Standard plate count

5 x 10³ cfu/g maximum

Coliforms < 3,00 MPN/g

E.coli Negative/g

Yeast and Molds 50 cfu/g maximum

Salmonella Absent. in 25 g. (External Laboratory)

Organoleptics
Specifications

Color

ligth brown

Flavor and aroma characteristic, free from extraneous odors and Flavors

PACKAGING

This product is packaging in kraft paper bags of three folds with inner polyethilene bag.

Net Weight 25 kg.

STORAGE AND HANDLING

When stored under the proper conditions, Cocoa cake has a shelf life of 24 months. Stored in a cool and dry area, 18°C and 50% RH.
Stock should be kept away from strong odors and direct sunligth.

REFERENCE

MACHU PICCHU Coffee TRADING S.A.C. Laboratory Data.

Product Type: Cake Flavor: Coffee Packaging: Bag

Flavor: Chocolate & Candy

Product Type: Cake	Flavor: Coffee	Packaging: Bag
Flavor: Chocolate & Candy