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Help CenterHigh Fat Natural Cocoa Powder Hot Sale
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Indexes / Parameters |
Values / Limits Cocoa powder, Natural , Ref: NM |
Description of product: |
Cocoa powder, natural ref. NM, is produced by cocoa beans under controlled hygienic conditions and do not contain any hazardous ingredients, additives or preservatives. |
Ingredients: |
Cocoa beans from West Africa |
Origin : |
China |
Organoleptic:
Appearance |
Fine , free flowing brown powder |
Taste and smell |
Typical for cocoa, without any burnt or bitter taste or foreign smells |
Colour |
Light brown to middle brown |
Physical & Chemical:
Fineness(200 mesh sieve) |
Min 99.5 % |
Fat on dry matter |
Min 10- Max 12 % |
Moisture |
Max 5 % |
pH |
5.2-5.8 |
Ashes on alkali free nibs |
Max 8.0% |
Microbiology properties:
Total plate count (cfu/g) |
5000 /g |
Mould (cfu/g) |
Max 50/g |
Yeast (cfu/g) |
Max 50/g |
Coliforms per (cfu/g) |
Max 30/g |
Echerichia coli MPN PER G |
Negative/ g |
Salmoneae (cfu/g) |
Negative/ 25g |
Pathogenic bacteria(cfu/g) |
Negative/ 25g |
Staphylococcus |
Negative/ 25g |
Mycotoxine:
Aflatoxine B1 |
Max. 2 µ/kg |
Aflatoxine (B1+ B2 +G1+G2) |
Max 5 µ/kg |
Ochratoxine A |
Negative µg/kg |
Pesticides:
HCH Α,β,δ mg/kg |
Max 0.01 |
|
Lindane mg/kg |
Max. 0.05 |
|
Aldrin mg/kg |
Max. 0.01 Max. 0.01 |
|
Dieldrin mg/kg |
Max. 0.01 |
Max. 0.01 |
Heavy metals:
Mercury |
Max 0.01 mg/kg |
Max 0.01 mg/kg |
|
Arsenic |
Max 1.0 mg/kg |
Max 1.0 mg/kg |
|
Lead |
Max 2.0 mg/kg |
Max 2.0 mg/kg |
|
Copper |
Max 50 mg/kg |
Max 50 mg/kg |
|
GMO : |
Free from genetically modified organisms |
||
Allergens: |
The products do not contain known allergens. |
||
Quality statement: |
The product is harmless, safe and fit for human consumption |
||
Packing andShelf life: |
Food grade kraft bags, 25 kg net weight,with shelf life24 moths as from production date |
||
Storage: |
Keep in a dry and cool place at max. 20º C and 60 % humidity |
||
Application: |
brownies, cookies, chocolate cakes, bakery, confectionery and other foods. |
||
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