|
PHYSIC AND CHEMICAL SPECIFICATION |
Appearance |
Fine Powder |
Color | Light Brown, Brown |
Taste | Typical Cocoa Powder |
Fineness | +/- 99% Through 200 Mesh |
Moisture | 2.0 - 4.0 % |
Fat Content | 10 - 12 % |
PH | 5.5 - 6.0 % |
|
MICROBIOLOGY SPECIFICATION |
Total Plate Count | 5000 Max per 1 g |
Yeast | 50 Max per 1 g |
Molds | 50 Max per 1 g |
E Colli | Negative |
Salmonellae | Negative |
Enterobacteriaceae | Negative |
Packing : Packed in multiply kraft paper bags @25 Kgs Nett Inner in HD Plastic Bags
Total Loading : 16MT in 1x20 FCL Container
Shelf Life : Two(2) years in original packing when stored properly
To be protected from direct sunlight and foreign smell
PHYSIC AND CHEMICAL SPECIFICATION |
Appearance |
Fine Powder |
Color | Dark Brown |
Taste | Typical Cocoa Powder |
Fineness | +/- 99% Through 200 Mesh |
Moisture | 2.0 - 4.0 % |
Fat Content | 10 - 12 % |
PH | 6.5 - 7.2 % |
|
MICROBIOLOGY SPECIFICATION |
Total Plate Count | 5000 Max per 1 g |
Yeast | 50 Max per 1 g |
Molds | 50 Max per 1 g |
E Colli | Negative |
Salmonellae | Negative |
Enterobacteriaceae | Negative |
Packing : Packed in multiply kraft paper bags @25 Kgs Nett Inner in HD Plastic Bags
Total Loading : 16MT in 1x20 FCL Container
Shelf Life : Two(2) years in original packing when stored properly
To be protected from direct sunlight and foreign smell
PHYSIC AND CHEMICAL SPECIFICATION |
Appearance |
Fine Powder |
Color |
Blackish Brown |
Taste | Typical Cocoa Powder |
Fineness | +/- 99% Through 200 Mesh |
Moisture | 2.0 - 4.0 % |
Fat Content | 10 - 12 % |
PH | 6.5 - 7.2 % |
|
MICROBIOLOGY SPECIFICATION |
Total Plate Count | 5000 Max per 1 g |
Yeast | 50 Max per 1 g |
Molds | 50 Max per 1 g |
E Colli | Negative |
Salmonellae | Negative |
Enterobacteriaceae | Negative |
Packing : Packed in multiply kraft paper bags @25 Kgs Nett Inner in HD Plastic Bags
Total Loading : 16MT in 1x20 FCL Container
Shelf Life : Two(2) years in original packing when stored properly
To be protected from direct sunlight and foreign smell
PHYSIC AND CHEMICAL SPECIFICATION |
Appearance |
Fine Powder |
Color |
Reddish Brown |
Taste | Typical Cocoa Powder |
Fineness | +/- 99% Through 200 Mesh |
Moisture | 2.0 - 4.0 % |
Fat Content | 10 - 12 % |
PH | 6.5 - 7.2 % |
|
MICROBIOLOGY SPECIFICATION |
Total Plate Count | 5000 Max per 1 g |
Yeast | 50 Max per 1 g |
Molds | 50 Max per 1 g |
E Colli | Negative |
Salmonellae | Negative |
Enterobacteriaceae | Negative |
Packing : Packed in multiply kraft paper bags @25 Kgs Nett Inner in HD Plastic Bags
Total Loading : 16MT in 1x20 FCL Container
Shelf Life : Two(2) years in original packing when stored properly
To be protected from direct sunlight and foreign smell
|