Dried Cocoa Beans

SPECIFICATION OF ALKALIZED COCOA POWDER

Product Type Dark Brown
Physical and Chemical Characteristics:
pH 7.2 – 7.6
Fat Content (%) 10 –12
Fineness, (%< 75μm) 99.75min. (wet method, through 200 mesh sieve)
Moisture (%) 5.0 max.
Shell Content (%) 1.75max (Shell in Nib after Winnowing)
Color Up to standard
Flavor Up to standard
Microbiological Characteristics:
Total Plate Count / g 3,000 max.
Yeast & Mold / g 50 max.
Enterobacteriaceae / g Negative
Coliforms / g Negative
E. coli / g Negative
Salmonellae / 100g Negative
Natural cocoa powder, Alkalized cocoa powder, Cocoa Mass and Cocoa Butter Indexes / ParametersValues / Limits Cocoa powder, AlkalizedDescription of product:Alkalized, is produced by cocoa beans under controlled hygienic conditions and do not contain any hazardous ingredients, additives or preservativesIngredients:Cocoa beans Origin :ChinaOrganoleptic: AppearanceFine , free flowing brown powderTaste and smellTypical for cocoa, without any burnt or bitter taste or foreign smellsColourLight brown to middle brownPhysical & Chemical: Fineness( 200 mesh sieve)Min 99.5 %Fat on dry matterMin 10- Max 12 %MoistureMax 5 %PH6.2-6.8,6.8-8.0, Can be customizedMicrobiology properties:Total plate count (cfu/g)5000 /gMould (cfu/g)Max 50/gYeast (cfu/g)Max 50/gColiforms per (cfu/g)Max 0.3/gEcherichia coli MPN PER GNegative/ gSalmoneae (cfu/g)Negative/ 25gPathogenic bacteria(cfu/g)Negative/ 25gStaphylococcusNegative/ 25gGMO :Free from genetically modified organismsAllergens:The products do not contain known allergensQuality statement:The product is harmless, safe and fit for human consumptionPacking and Shelf life:Food grade kraft bags, 25 kg net weight,with shelf life 24 moths as from production date.Storage:Keep in a dry and cool place at max. 20 C and 60 % humidityApplication:brownies, cookies, chocolate cakes, bakery, confectionery and other foods.