|
| 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
|
