Pressed Cocoa Butter · 나이지리아

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