详情
Physical Characteristics:
1) Fineness: *9.0 - *9.7% through **0 micron sieve
2) Appearance: Fine, free flowing dark brown
powder
3) Flavor: Characteristic cocoa flavour
4) Color: Dark brown to black
Chemical Characteristics:
1) Fat content: *0~*2%
2) PH value: 6.**7.2 7.5~8.5
3) Moisture: 5% max.
4) Ash: *4% max.
Microbiological Characteristics:
1) Total plate count: ***0cfu/g max.
2) Coliforms: *0MPN/**0g max.
3) Yeast count: *0cfu/g max.
4) Mould count: **0cfu/g max.
5) Pathogenic bacteria: Negative
PACKAGING: Cocoa powders: white kraft paper bag with inner
polyethylene liner, *5kgs/bag; Quantity of *0'FCL/*0'FCL: **0bags
/***0bags Total: *6MT/*5MT
Shelf Life: *4 months from production date.
Storage: Below *5 deg C, relative huminity below *0%, in clean
dry, ventilated warehouse away from strong sunlight and
odour.
Application: Chocolate, wafer, biscuit, cookies, candy, Ice
cream, bakery and confectionery.
