Physical Index

Appearance

Solid

 flavor  and Taste

Characteristic cocoa flavor, must not taste moldy or burnt

Color

Yellowish white

Chemical Index

Moisture and volatile matter (%)

Max. 0.2

Melting point (°C)

****5

F.F.A. (Expressed as %m/m oleic acid)

Max. 1.*5

Saponification value

******8

Iodine Value (gI/**0g

****2

Refractive Index (expressed as N*0/D)

1.*****1.***0

Color Value (g K2Cr2O7/**0mLH2SO4)

Max. 0.*5

Arsenic (mg/kg)

Max. 0.1

Microbiological Index

Total Plate Counts

Max. 5,**0cfu/g

Yeast / Mould

Max. *0cfu/g

Coli form / E-coli

Negative

Salmonella, Shigella, Staphylococcus Aureusa

Negative

Packaging

In *5kgs craft paper cartons with inner polyethylene liner.

N. W.: *5 kg / carton

G. W.: *5.*5 kg / carton

Quantity

Per *0\' FCL: **0 cartons x *5 kg = *0 metric tons