Cocoa Powder

Physical Characteristics:
1) Fineness: 99.0 - 99.7% through 200 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: 10~12%
2) PH value:6.2-6.8
3) Moisture: 5% max.
4) Ash: 14% max.
Microbiological Characteristics:
1) Total plate count: 5000cfu/g max.
2) Coliforms: 90MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 200cfu/g max.
5) Pathogenic bacteria: Negative
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high grade dried raw cocoa beans for salehigh quality cocoa beans producing beans with the strongest flavour
raw sun-dried cocoa beans
a) moisture: 5.5% - 6.2% maximum
b) foreign matters: 1.29% maximum
c) beans count: 91 to 99 beans/kg
d) broken beans / defective: 0.7% - 0.8% maximum

100grms equal 92, 17 beans,
cut -test 300beans:
moisture: 7, 64%
insect damaged beans: 0%
slaty beans: 4, 67%
violet beans: 2, 00%
white sports: 3, 00%
mouldy beans: 6, 67%
typical cocoa smell, no contamination or off flavour detected.

-size: 90 - 100 beans/100gram.
-moisture: < =7.5%.
-furmentation cocoa beans: >=95%.

procedures:
-storing cocoa fruit 7 days.
-peel and take bean then make furmentation 3 days.
-dry in to the sun when it meets standard. samples available.
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Items
Specification
Result
Color of powder
Light brown
Comply
Color of solution
Light brown
Comply
Taste
Natural cocoa smell
Comply
Moisture
5.0% max
3.10%
Fat content
20-24%
11.58%
Ash
8.0% max
7.02%
Fineness
99.0% min
99.5%
PH
5.0-5.8
5.58
Total plate count
≤5000 cfu/g
1000cfu/g
Coliform
≤30 MPN/100G
<30 MPN/100G
Yeast count
≤50 cfu/g
<10cfu/g
Mould count
≤100 cfu/g
10 cfu/g
Pathogenic bacteria
Negative
Negative
Specifications:
ProductName
cacao beans
AnotherName
CocoaSeeds Extract,Cacao Extract,Cocoa Extract
LatinName
TheobromacacaoL.
ActiveIngredients
Theobromine
Specification
6%,10%Hplc
Appearance
BrownCrystallineNeedlePowder
CASNo.
83-67-0
EINECSNo.
201-494-2
MolecularFormula
C7H8N4O2
MolecularWeight]
180.16
MeltingPot
290-295°C
WaterSolubility
slightlysoluble,<0.1g/100mLat18°C
TheobrominebyHPLC
>6% ,10%,15%
Appearance
BrownCrystallineNeedlePowder
ParticleSize
100%through80Mesh
LossonDrying
<8.0%
Heavymetals
<20ppm
Arsenic(As)
<2ppm
TotalPlateCount
<1,000cfu/G
Yeast&Mold
<100cfu/G
E.Coli. &Salmonella
Negative
Cocoa Beans
Raw.
It is used to produce cocoa derivatives.
Cardboard box of 12 kg.
Cocoa Nibs
Raw or roasted.
They are small pieces of cocoa beans. They have an intense flavor and aroma of pure chocolate and are used as a snack and nutritional supplement.
Cardboard box of 15 kg.
Cocoa Butter
Natural or deodorized.
In natural version it is used in various foods including chocolate.
In deodorized version it is used in the cosmetic industry because of its moisturizing and nourishing powers to produce skin creams, soaps and beauty products.
Cardboard box of 25 kg: single block.
Cardboard box of 15.88 kg: wafers.
Cardboard box of 15 kg: 500 gram blocks.
Cardboard box of 14.96 kg: 85 gram bars.
Cardboard box of 14 kg: kibbles.
Cardboard box of 12 kg: drops K-200.
Cocoa Liquor (Mass)
It is used in multiple chocolate products.
Cardboard box of 30 kg: single block.
Cardboard box of 18.14 kg: wafers.
Cardboard box of 18.14 kg: drops K-260.
Cardboard box of 18 kg: 95 gram bars.
Cardboard box of 25 kg: 500 gram blocks.
Cardboard box of 25 kg: kibbles.
Cocoa Powder
Natural or Alkalized.
10-12% fat or 20-22% fat.
It is used in multiple chocolate products and as nutritional supplement.
Paper bag of 25 kg.