Products

 

Cocoa Mass

 

Cocoa Powder

 
 
 
 

Cocoa Butter

 
Physical & Chemical Characteristic
 
Pure Prime Pressed Cocoa Butter
 
Deodorised Cocoa Butter
 
Free Fatty Acid (As Oleic Acid %)
 
1.75 Max
 
1.75 Max
Moisture (%)
 
0.3 Max
 
0.3 Max
lodine Value (Wijs)
 
32 - 38
 
32 - 38
Melting Point (°C)
 
32 - 36
 
32 - 36
Peroxide Value
 
4 Max
 
4 Max
Saponification Value Unsaponifiable Matter (%)
 
188 - 198
 
188 - 198
Refractive Index (nD 40°C)
 
1.456 - 1.459
 
1.456 - 1.459
 
 
Microbiological Characteristics
 
Total Plate Count per gram
 
5,000 Max
 
5,000 Max
Yeasts per gram
 
50 Max
 
50 Max
Moulds per gram
 
50 Max
 
50 Max
Enterobacteriaceae in 1g
 
Not Detected
 
Not Detected
Coliform in 1g
 
Not Detected
 
Not Detected
Escherichia Coli in 1g
 
Not Detected
 
Not Detected
Salmonella in 25 g
 
Not Detected
 
Not Detected
 
Storage Recommendation  

Storage Recommendation

 
 
 
 
Keep cocoa butter in cool, dry storage (preferably below 20°C and 60% relative humidity) and free from foreign odors. Avoid direct sunlight and not stacking more than 20 layers of cartons height.
 
Packaging  

Packaging

 
 
 
 
Cocoa butter is packed in 25-kg carton. The carton is labeled with company name, product name, country of origin, production code and net weight.
 
 
These specifications apply to an average sample covering the goods when they leave the production plant. They are analyzed according to the methods of analysis as described in IOCCC and AOAC.

Cocoa Mass

 
Physical & Chemical Characteristic
 
pH
 
5.1 - 6.0
Fat Content (%)
 
52 min
Fineness (%<75ym) (wet, through 200 mesh ASTM sieve)
 
99.5 min
Moisture (%)
 
2 Max
Shell Content (%)
 
1.75 Max
 
 
Microbiological Characteristics
 
Total Plate Count per gram
 
5,000 Max
Yeasts per gram
 
50 Max
Moulds per gram
 
50 Max
Enterobacteriaceae in 1g
 
Not Detected
Coliform in 1g
 
Not Detected
Escherichia Coli in 1g
 
Not Detected
Salmonella in 25 g
 
Not Detected
 
Storage Recommendation  

Storage Recommendation

 
 
 
 
Keep cocoa mass in cool, dry storage (preferably below 20°C and 60% relative humidity) and free from foreign odors.

Avoid direct sunlight and not stacking more than 20 layers of cartons height.
 
Packaging  

Packaging

 
 
 
 
Cocoa mass is packed in 15-kg or 25-kg carton. The carton is labeled with company name, product name, country of origin, production code and net weight.
 
 
These specifications apply to an average sample covering the goods when they leave the production plant. They are analyzed according to the methods of analysis as described in IOCCC and AOAC.

Cocoa Powder

 
Physical & Chemical Characteristic
 
Natural Cocoa Powder
 
Alkalised Cocoa Powder Light Brown
 
Alkalised Cocoa Powder Reddish Brown
 
Alkalised Cocoa Powder Dark Brown
 
Alkalised Cocoa Powder Dark Red
 
Alkalised Cocoa Powder Black
 
Color
 
Yellowish Brown
 
Light Brown
 
Reddish Brown
 
Dark Brown
 
Dark Red
 
Black
pH
 
5.1 - 6.0
 
6.8 - 7.2
 
6.8 - 7.4
 
7.4 - 7.8
 
7.4 - 8.0
 
7.7 - 9.3
Flavour
 
Meet Standard
Fat Content (%)
 
10.0 - 12.0
Fineness (%<75ym) (wet, through 200 mesh ASTM sieve)
 
99.5 Min
Moisture (%)
 
5.0 Max
Shell Content (%)
 
1.75 Max
 
 
Microbiological Characteristics
 
Total Plate Count per gram
 
5,000 Max
Yeasts per gram
 
50 Max
Moulds per gram
 
50 Max
Enterobacteriaceae in 1g
 
Not Detected
Coliform in 1g
 
Not Detected
Escherichia Coli in 1g
 
Not Detected
Salmonella in 25 g
 
Not Detected
 
Storage Recommendation  

Storage Recommendation

 
 
 
 
Keep cocoa powder in cool, dry storage (preferably below 20°C and 60% relative humidity) and free from foreign odors. Avoid direct sunlight and not stacking more than 20 layers of bags height.
 
Packaging  

Packaging

 
 
 
 
Cocoa powder is packed in 25-kg poly-lined, multi-walled kraft paper bag. The bag is labeled with company name, product name, country of origin, production code and net weight.
 
 
These specifications apply to an average sample covering the goods when they leave the production plant. They are analyzed according to the methods of analysis as described in IOCCC and AOAC.