| ≥1 piece |
Cocoa butter is the product resulting from the pressing (by hydraulic means) of
natural Cocoa Liquor such that the cocoa butter
Cocoa Butter is the product resulting from the pressing (by hydraulic means) of
natural cocoa liquor such that the cocoa butter is separated from the cocoa solid
(cake).
COLOUR - Typical of natural cocoa butter
TYPE - No off flavour /odours
ANALYTICAL INFORMATION
CHEMICAL/PHYSICAL
ANALYSIS SPECIFICATION REF. METHOD
Free fatty acid Max. 1.75% IOCCC15(1972)
MICROBILOGICAL
PARAMETER SPECIFICATION REF. METHOD
Total Plate Count Max.5000cfu/g ISO 4833 - 2003
Yeast Max. 50cfu/g ISO 7954 - 1987
Mould Max. 50cfu/g ISO 7954 - 1987
Enterobacteriaceae Absent/g ISO 21528-2-2004
E. Coli Absent/g ISO 7251-2005
Salmonellae Absent/375g ISO 6579-2004
SHELF LIFE & RECOMMENDED STORAGE CONDITIONS
STORAGE TEMPERATURE 12ºC - 20ºC
STORAGE CONDITION Clean dry and odourless environment
RELATIVE HUMIDITY Max. 70%
TRANSPORT TEMPERATURE Max. 25ºC
SHELF LIFE 24 months after production date
| Product Type: |
Cocoa Ingredients
|
Type: |
Cocoa Butter
|
Form: |
Solid
|
| Certification: |
ISO
|
Shelf Life: |
24 months
|
Place of Origin: |
Ghana
|