Products
Cocoa Powder
Natural, Dried
Brown, Dark Brown
Powder
Origin
나이지리아
Cocoa Cake
Product: Natural Cocoa Cake
Physical Characteristics
Total Fat: 10 - 12%
Moisture: 5.0% maximum
pH: 5.4 – 5.8
Color and Flavor: Characteristic, free of any off-flavors or
odors
Shell Content: 1.75% maximum
Microbiological Characteristics
TPC: 5,000 CFU/g maximum (or customer
specification)
Yeast and Mold: <50 /g maximum
Coliforms: (in 1g) negative
Escherichia coli: (in 1g) negative
Salmonella: (in 25g) negative
Packaging: Multi-wall Kraft paper bag with poly liner 25kg weight
Physical Characteristics
Total Fat: 10 - 12%
Moisture: 5.0% maximum
pH: 5.4 – 5.8
Color and Flavor: Characteristic, free of any off-flavors or
odors
Shell Content: 1.75% maximum
Microbiological Characteristics
TPC: 5,000 CFU/g maximum (or customer
specification)
Yeast and Mold: <50 /g maximum
Coliforms: (in 1g) negative
Escherichia coli: (in 1g) negative
Salmonella: (in 25g) negative
Packaging: Multi-wall Kraft paper bag with poly liner 25kg weight
Origin
나이지리아
Pressed Cocoa Butter
Physical Characteristics
Free Fatty Acid 1.75% maximum
Acid Value: 3.5% maximum
Moisture content 0.2% maximum
Color and Flavor: Clear, pale yellow, free of any off-flavors or odors
Microbiological Characteristics
TPC: 5,000 CFU/g maximum (or customer specification)
Yeast and Mold: <50 /g maximum
Coliforms: (in 1g) negative
Escherichia coli: (in 1g) negative
Salmonella: (in 25g) negative
Packaging: 5 ply corrugated carton with poly liner @25 kg net
Free Fatty Acid 1.75% maximum
Acid Value: 3.5% maximum
Moisture content 0.2% maximum
Color and Flavor: Clear, pale yellow, free of any off-flavors or odors
Microbiological Characteristics
TPC: 5,000 CFU/g maximum (or customer specification)
Yeast and Mold: <50 /g maximum
Coliforms: (in 1g) negative
Escherichia coli: (in 1g) negative
Salmonella: (in 25g) negative
Packaging: 5 ply corrugated carton with poly liner @25 kg net
Origin
나이지리아
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