상품
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
원산지
나이지리아
추천 판매자
'쿠키 허용'을 클릭하면 통계 및 개인 선호도 산출을 위한 쿠키 제공에 동의하게 됩니다.
개인정보 보호정책에서 쿠키에 대한 자세한 내용을 확인할 수 있습니다.