Cocoa Cake · 나이지리아

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