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Cocoa

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cocoa
Cocoa

SPECIFICATIONS

♦ Mould : 5% max.
♦ Slaty : 5% max.
♦ Moisture : 8% Max
♦ Defects : 1% Max
♦ Total defects : 6% Max
♦ Plate count < 10,000 col/g
♦ Yeast: < 5,000 col/g
♦ E. Coli: Negative
♦ Salmonella Negative
Microbiological Analysis Free from harmful Bacteria
Physical Analysis: Color Brownish


COCOA MASS

♦ Color and luster : Reddish Brown
♦ Odour and taste : Natural cocoa smel
♦ Aspecto : Solid ♦ Moisture : 2% max
♦ Fat Content : 52%-54%
♦ Ash : 4% max
♦ Shell : 2% max
♦ Ph Value : 5.0-5.8
♦ Total Plate Count : 10000cfu/g max
♦ Coliform : 10MPN/100g max
♦ Total Plate Count : 10000cfu/g max
♦ Yeast Count : 100cfu/g max
♦ Mould Count : 50cfu/g max


NATURAL / ALKALIZED COCOA POWDER / CAKE ( KIBBLED)

♦ Appearance : Brown (Natural) Dark
♦ Brown(Alkalizd)Taste : Natural cocoa smell
♦ Water : <5% ♦ Fat : 10-12%
♦ Ash : 12 ~ 14%
♦ Ash : 4% max
♦ PH Value (Natural) : 5.6± 0.20
7.0± 0.20
♦ (Alkalized)Fineness : 99.0%
♦ Total Plate Count : 5000 cfu/g
♦ Coliform : 50 MPN/100
♦ yeast : 50 cfu/g
♦ yeast : 50 cfu/g
♦ Mould : 100cfu/g
♦ Salmonella : Negative


COCOA BUTTER

♦ Moisture contents (%) : 0.3max
♦ Free Fatty Acids : 1.5max
♦ Refractive Index : 1.456 ~ 1.49
♦ Melting Point (clear) : 32 ~ 36 deg C
♦ Saponification Value : 188 ~ 198max
♦ Iodine Value : 34 ~ 38max


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