タイトルまたは説明

1. Cocoa Powder GRADE: LOW, MEDIUM, PREMIUM

   Date: 1 December ***3

    

    

   1.  Product Description

   Homogeneous powder, made by fine grinding of cocoa cake.

    

   2.	Physical   Appearance	: Fine powder, free from lumps
   	Color Odor/taste Moisture Content	: Brown : Typical cocoa smell, free from foreign odor and flavor : 5.0 %, (max)
   	Ash Content	: *0.0 *2.0 % (Low, Medium) *0.***2,5 % (Premuim)
   	Shell Content	: 1.*5 % (max)
   	Fineness (wet, **0mesh)	: *9.5 % (min)
   3.	Chemical
   	Fat Content pH Mass fraction of metallic impurities, Lead (Pb)	: 8.0 - *0.0 %(Low) *0.0 *2.0 % (Medium, Premium) : 5.0 5.6   : 1 ppm (max)
   4.	Microbiological
   	Standard plate count (cfu/g) Total plate count (Moulds) Total plate count (Yeast)Enterobacteriaceae spp. Escherichia Coli Salmonellae spp.	: 3.**0(max) Premuim, 5.**0 (max) Low, Medium : *0 cfu/g, (max) : *0 cfu/g, (max) : Absent in one gram : Absent in one gram : Absent in one gram

   5.  Net Weight

   *5kg in 2 ply kraft paper with inner lining and outer PE REMARK *Monitoring once a year

   Storage

   The optimum storage conditions are at ****0º C with RH <*0%, in a clean, dry, well-ventilated area, away from strong odors.

   If stored under the recommended conditions, the shelf life of the cocoa powder should be at least *4 months since production date.