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Cocoa butter
1)Physical Specifications:
Color and Iuster(melting): Bright lemon yellow to light golden yellow
Odour and Taste: Natural cocoa smell, must not taste mouldy or burnt
Transparence: Clean & Clear
2)Chemical Specifications:
Refractive Index(expressed as N40/D): 1.456-1.459
Saponification Value: 188-198 mgKOH/g fat
Iodine Value(Wijs): 33-42 gl/100g
Color Value: 0.15 gK2Cr2O7/100ml H2SO4
Free Fatty Acids(Expressed as %m/m oleic acid): 1.75% max
Moisture and Other Volatile Matter Content: 0.2 max
Melting Behaviour (Slip point): 30-34 degree Celsius
Arsence: 0.1 mg/kg max
3)Packaging&Weight: Kraft paper bag with inner polyethylene liner.
N. W.: 25 kg
G. W.: 25.34 kg
4)Quantity of 20'FCL/40'FCL: 640bags /1000bags, Total: 16MT/25MT
5)Certificate: ISO9001, HACCP, GMP.
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