Cocoa Butter
Specifications
100% pure deodorized cocoa butterPhysical Index |
Appearance |
Solid |
flavor and Taste |
Characteristic cocoa flavor, must not taste moldy or burnt |
|
Color |
Yellowish white |
|
Chemical Index |
Moisture and volatile matter (%) |
Max. 0.2 |
Melting point (°C) |
30-35 |
|
F.F.A. (Expressed as %m/m oleic acid) |
Max. 1.75 |
|
Saponification value |
188-198 |
|
Iodine Value (gI/100g |
33-42 |
|
Refractive Index (expressed as N40/D) |
1.4560-1.4590 |
|
Color Value (g K2Cr2O7/100mLH2SO4) |
Max. 0.15 |
|
Arsenic (mg/kg) |
Max. 0.1 |
|
|
Microbiological Index
|
Total Plate Counts |
Max. 5,000cfu/g |
Yeast / Mould |
Max. 50cfu/g |
|
Coli form / E-coli |
Negative |
|
Salmonella, Shigella, Staphylococcus Aureusa |
Negative |
|
Packaging |
In 25kgs craft paper cartons with inner polyethylene liner. N. W.: 25 kg / carton G. W.: 25.65 kg / carton |
|
Quantity |
Per 20' FCL: 800 cartons x 25 kg = 20 metric tons |
|
Shelf Life |
24 months from date of production when stored in cool, dry conditions. |
|
Storage Conditions |
Store in a pest-free, well ventilated environment, at ambient temperature, away from source of heat and water. |
|
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