Description
COCOCA CAKE SPECIFICATION
PROCESS Debacterialized, alkalized/natural cocoa
product
Physical and Chemical Characteristics
Color Brown- Reddish brown
Flavor Chocolate
pH Natural 5.*- 6.2 (low acid)
Alkalized 6.**7.2
Residue ****2%
Moisture 5.0% max
Odor Typical of cocoa; absence of any off
aroma
Shell content 1.*5 max (shell in nib after
winnowing)
Microbiological Characteristics
Total Plate Count/g ***0 max
Mold & Yeast/g *0 max
Coliforms/g negative
Enterobacteriaceae/g absent
Salmonella/*5g absent
Bacillus cereus/g (by identification) Absent
Bacillus cereus/g (by enumeration) **0
INTENDED MARKET Raw material for beverage
industries/ general public
CONSUMER/ CUSTOMER USE Edible grade and fit for
human consumption
PACKAGING *5kg/ net wt., packed in poly-lined
multi-walled kraft paper bags; *0kg/net wt., packed in woven sack
with inner lining.
SHELF LIFE *4 months from date of manufacture,
keeping in original packaging and under optimum storage
condition
STORAGE CONDITIONS Temperature:*****0c (*****0F);
RH:<*0% in clean, dry, well ventilated room, away from sunlight
and free from strong odors
ORIGIN Nigeria
Min order *0kg
Max order ***0 MT
