Cocoa Cake · 나이지리아

Color Brown- Reddish brown Flavor Chocolate pH Natural 5.6- 6.2 (low acid) Alkalized 6.5-7.2 Residue 10-12% Moisture 5.0% max Odor Typical of cocoa; absence of any off aroma Shell content 1.75 max (shell in nib after winnowing) Microbiological Characteristics Total Plate Count/g 5000 max Mold & Yeast/g 50 max Coliforms/g negative Enterobacteriaceae/g absent Salmonella/25g absent Bacillus cereus/g (by identification) Absent Bacillus cereus/g (by enumeration) 200 INTENDED MARKET Raw material for beverage industries/ general public CONSUMER/ CUSTOMER USE Edible grade and fit for human consumption PACKAGING 25kg/ net wt., packed in poly-lined multi-walled kraft paper bags; 40kg/net wt., packed in woven sack with inner lining.