Cocoa Powder Specifications - JB100
Product Category - NATURAL
Product Type - Natural
Product Code - JB100-11
Physical and Chemical Characteristics:
pH - 5.0-5.9
Fat Content (%) - 10 - 12
Fineness, (%< 75m) - 99.75min. (wet method, through 200 mesh sieve)
Moisture (%) - 5.0 max.
Shell Content (%) - 1.75max (Shell in Nib after Winnowing)
Colour - Up to standard
Flavour - Up to standard
Microbiological Characteristics:
Total Plate Count / g - 3,000 max.
Yeast & mould / g - 50 max.
Enterobacteriaceae / g - Negative
Coliforms / g - Negative
E. coli / g Nega tive
Salmonellae / 100g Negative
These specifications apply at the time the goods leave the factory. They are analyzed according to the methods of analysis as described in in-house testing methods.

Product Description
Cocoa powder is the final product obtained by mechanical pulverization of cocoa pressed cake.

Packaging
25kg pasted valve paper bag, which has 3-ply SCL HP where the second ply is with PE coated and a layer of thermo valve coating.
1000kg big bag, which has internal PE liner
Our products conform to all food regulations in the country of destination and they have not been sterilized by fumigation or irradiation.
Shelf Life
24 months in original packaging
Keep cocoa powder in cool, dry storage and free from foreign odours

Description

10-12% natural cocoa powder.

Characteristics

Mild, smooth, fruity and pleasant after taste.

Usage

Mainly used for compound chocolate, chocolate syrup and coatings.