| ≥1 piece |
Cocoa Liquor is the product resulting from the reducing (by grinding) of
medium roasted natural cocoa beans such that the cocoa
CHEMICAL/PHYSICAL
ANALYSIS SPECIFICATION REF. METHOD
Moisture Content Max. 1.5% IOCCC1(1952)
Total fat content on dry matter 52% IOCCC14(1972)
pH 5.2 - 6.2 IOCCC15(1972)
Min. 99.00% IOCCC38(1990)
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 Liquor
|
Form: |
Solid
|
| Certification: |
ISO
|
Shelf Life: |
24 months
|
Place of Origin: |
Ghana
|