| ≥1 piece |
Organoleptic Characteristics
Taste: Natural cocoa taste without foreign taste
Smell: Nice cocoa smell, not mouldy or burnt
Color: Reddish brown to dark brown
Physical Characterstics
Appearance: Powder without any lumps and foreign materials
Chemical Characteristics
Fat (on dry substance basis): 10-12%
Moisture: 5% max.
PH value: 5.2-5.8
Fineness (through 200 mesh): 98.0% min.
Total ash: 10% max.
Microbiological Characterstics
Standard plate count (germ/g): 5000 max.
Mould (germ/g): <100
Yeast (germ/g): <50
Lipase (germ/g): N/A
Salmonella (germ/100g): N/A
Coliforms (germ/100g): <30
Pathogenic bacteria: N/A
Staphylococcus Aureusa (germ/25g): N/A