*. Best Grade (Alkalized Cocoa Powder)
Fat 10% -12%
pH Value : 6.8 - 7.2 (Can be adjusted)
Fineness : (+) 99%
Color : Brown, Dark Brown (Can be adjusted)
Moisture : 5% Max
Ash Content : 12% Max
Total Plate Count, Col/g : Max 5000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years
CIF Price To Brazil : $860 USD/ Metric Ton Supply Capacity : 1000MT/Month MOQ : 18MT load 1x20 ft\' container
*. Best Grade (Natural Cocoa Powder)
Fat 10% -12%
pH Value : 4.8 - 5.2 (Can be adjusted)
Fineness : (+) 99%
Color : Brown, Dark Brown (Can be adjusted)
Moisture : 5% Max
Ash Content : 8% Max
Total Plate Count, Col/g : Max 5000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years
CIF Price To Brazil : $825 USD/ Metric Ton
Supply Capacity : 1000MT/Month
MOQ : 18MT load 1x20 ft\' container
Specification Of Our Cocoa Cake
Appearance: Fine, free flowing brown powder
Flavor: Characteristic cocoa flavour
Color: Light brown to brown
Physical Characteristics:
1) Appearance: Fine, free flowing brown powder
2) Flavor: natural cocoa flavour
3) Color: Light brown to brown
Chemical Characteristics:
1) Fat content: 10~12%
2) PH value: 5.0~5.8 ;5.8-6.8;6.8-7.8, 7.8-9.5
3) Moisture: 5% max.
4) Ash: 10% max.
Microbiological Characteristics:
1) Total plate count: 5000cfu/g max.
2) Coliforms: 30MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 100cfu/g max.
5) Pathogenic bacteria: Negative
