Natural Cocoa butter · 가나

Product: NATURAL COCA BUTTER Physical and chemical quality Value / comment Parameter Range 1. Iodine Value 35.00 – 40.00 2. Refractive Index 1.4560 - 1.4570 3. Safonificatioin Value 188.00 – 196.00 4. Unsaponifiable Matter 0.35% (Max) 5. Slip Point 32.00 – 35.00oC 6. Solidification Point 28.30pC (Max) 7. Taste Mild 8. Packaging In corrugated paper carton with inner polyethylene liner Net weight 25.0 KG 9. Storage Store cool and dry at 20oC (Max) at 60% relative humidity (Max) 10. Selected batch number(s) B0302451ACD B03122451BDF Free farrt acids (%) 1.55 1.62 Clarity (NTU) 1.71 1.34 Microbiological Analysis Total plate count (Cfu/g) 0 0 Yeast count (Cfu/g) 0 0 Moulds count (Cfu/g) 0 0 Coliform / Gram -ve -ve Escherichia coli / Gram -ve -ve Enterobacteriaceae <10/g <10/g Salmonella (in 25 Gram) Absent Absent 11. Date of production September 2024 12. Best before Septembet 2026 13. Shelf life 24 months in original packaging when stored properly