Cocoa Butter
Product Specification: Natural Cocoa Butter
Type: Natural, pure prime pressed
Origin: As agreed per contract
Physicochemical and Sensory Analysis
| Criteria | Unit | Specification |
|---|---|---|
| Color | – | Light golden to yellow |
| Smell | – | Characteristic, typical for cocoa |
| Flavor | – | Typical cocoa, no off taste |
| Moisture | % | 0.2 max |
| Free Fa Acid FFA | % | ≤ 1.75 |
| Clear melting Point | °C | 32-35 |
| Iode Value | gI2/100gr | 30-34 |
| Peroxyde value | meq/kg | 4.0 max |
| Refractive Index | Nd40°C | 1.456-1.459 |
| Saponification Value | mg KOH/gr | 188-197 |
| Unsaponifiable matter | % | 0.35 max |
Microbiology
| Criteria | Unit | Specification |
|---|---|---|
| Total Plate Count | cfu/g | < 5000 |
| Yeast | /gr | < 50 |
| Mould | /gr | < 50 |
| Coliform | /gr | < 10 |
| Escherichia coli | cfu/ | ND |
| Enterobacteriaceae | cfu/g | < 10 |
Packaging and Storage conditions
25kg net in carton box with plastic lining
To be stored at 250C max and relative moisture <60%, no exposure to sun or foreign odors
Shelf life
2 years after production date
Allergen and Gluten-Free Declaration
We guarantee that our product is a single ingredient product and does not contain any allergens or their derivatives and is free of gluten and gluten products.
