White Chocolate Compound

Finished Product Specifications

White Chocolate Compound

PARAMETER

STANDARD

Application

Can be consumed as such or as an ingredient in food preparations

Description

Dark Compound obtained by an processing of Sugar,Milk Solids and  Edible vegetable fat with Emulsifiers

Colour & Appearance

Light Cream colour slab with smooth, glossy shining surface, free from fat & Sugar bloom.

Odour & Taste

Rich Milky taste

Moisture (%)

1.5 max, percent by mass.

Particle size, microns

18 – 25 µ

Acid insoluble Ash (moisture, fat and sugar free basis) percent by weight

0.2% max

Total Fat

33  ± 1.5 %

Ingredients

Sugar, edible vegetable fat, milk solids and Emulsifiers (E322,E472 ). CONTAINS ADDED FALVOUR(NATURAL, NATURE IDENTICAL AND ARTIFICIAL FLAVOURINGSUBSTANCE

Microbial parameters

Total Plate Count /g

Yeast & Mold / g

Coliform / g

li /g

Salmonella / 25g

Staph. Aureus / g

5000 Max

50 Max

10 Max

Absent

Absent

Absent

Heavy Metals

Lead as Pb, mg/kg : 2.5 max

Copper as Cu, mg/kg : 30 max

Zinc as Zn , mg/kg : 50 max

Cadmium as Cd, mg/kg : 1.5 max

Arsenic as As, mg/kg : 1.1 max

Tin as Sn , mg/kg : 250 max

Mercury as Hg, mg/kg : 1.1 max

Methyl mercury as Hg, mg/kg : 0.25 max

Naturally occurring toxins

Agaric Acid, mg/kg : 100 max

Hypercine, mg/kg : 1.0 max

Saffrole, mg/kg :10 max

Hydrocyanic Acid, mg/kg : 5 max

PARAMETER

STANDARD

Aflatoxin (B1, B2, G1, G2), ug/kg

30 max

Packing

Packed in heat sealed laminate- 500g each, 20 such slabs in one Carton, 10 kg Net.

Shelf Life

Best before within 9 months from manufacture

Storage

Cool and dry place. Stored on pallets and rodent free place and free from infestation and away from any goods which could taint the product.