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Cocoa Butter
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| Physical & Chemical Characteristic
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Pure Prime Pressed Cocoa Butter
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Deodorised Cocoa Butter
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| Free Fatty Acid (As Oleic Acid %)
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1.75 Max
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1.75 Max
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| Moisture (%)
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0.3 Max
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0.3 Max
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| lodine Value (Wijs)
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32 - 38
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32 - 38
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| Melting Point (°C)
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32 - 36
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32 - 36
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| Peroxide Value
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4 Max
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4 Max
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| Saponification Value Unsaponifiable Matter (%)
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188 - 198
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188 - 198
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| Refractive Index (nD 40°C)
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1.456 - 1.459
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1.456 - 1.459
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| Microbiological Characteristics
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| Total Plate Count per gram
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5,000 Max
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5,000 Max
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| Yeasts per gram
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50 Max
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50 Max
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| Moulds per gram
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50 Max
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50 Max
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| Enterobacteriaceae in 1g
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Not Detected
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Not Detected
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| Coliform in 1g
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Not Detected
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Not Detected
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| Escherichia Coli in 1g
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Not Detected
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Not Detected
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| Salmonella in 25 g
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Not Detected
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Not Detected
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Storage Recommendation
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| 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.
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Packaging
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| 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.
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| 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.
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Cocoa Mass
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| Physical & Chemical Characteristic
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| Fineness (%<75ym) (wet, through 200 mesh ASTM sieve)
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99.5 min
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| Shell Content (%)
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1.75 Max
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| Microbiological Characteristics
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| Total Plate Count per gram
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5,000 Max
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| Enterobacteriaceae in 1g
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Not Detected
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| Coliform in 1g
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Not Detected
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| Escherichia Coli in 1g
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Not Detected
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| Salmonella in 25 g
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Not Detected
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Storage Recommendation
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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.
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Packaging
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| 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.
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| 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.
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Cocoa Powder
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| Physical & Chemical Characteristic
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Natural Cocoa Powder
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Alkalised Cocoa Powder Light Brown
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Alkalised Cocoa Powder Reddish Brown
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Alkalised Cocoa Powder Dark Brown
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Alkalised Cocoa Powder Dark Red
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Alkalised Cocoa Powder Black
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| Color
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Yellowish Brown
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Light Brown
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Reddish Brown
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Dark Brown
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Dark Red
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Black
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| pH
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5.1 - 6.0
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6.8 - 7.2
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6.8 - 7.4
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7.4 - 7.8
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7.4 - 8.0
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7.7 - 9.3
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| Fat Content (%)
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10.0 - 12.0
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| Fineness (%<75ym) (wet, through 200 mesh ASTM sieve)
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99.5 Min
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| Shell Content (%)
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1.75 Max
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| Microbiological Characteristics
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| Total Plate Count per gram
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5,000 Max
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| Enterobacteriaceae in 1g
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Not Detected
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| Coliform in 1g
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Not Detected
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| Escherichia Coli in 1g
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Not Detected
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| Salmonella in 25 g
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Not Detected
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Storage Recommendation
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| 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.
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Packaging
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| 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.
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| 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.
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