Physical Characteristics: 1) Fineness: 99.0 - 99.7% through 200 micron sieve 2) Appearance: Fine, free flowing brown powder 3) Flavor: Characteristic cocoa flavour 4) Color: Light brown to brown Chemical Characteristics: 1) Fat content: 10~12% 2) PH value: 5.0~5.8 3) Moisture: 5% max. 4) Ash: 10% max. In 25kgs multilayer craft paper bags with inner polyethylene liner
Raw cocoa butter, cocoa mass, cocoa powder, mshort, mspread, choco fill, dextrose, shortening.
Cocoa bean origin West Africa Appearance Solid Flavor Characteristic cocoa flavor Color Dark brown Fineness (through 200 mesh) Min. 99.0% Chemical Index Fat content Min 52 % Moisture Max. 2.0% pH value 5.0-5.8 Microbiological Index Total Plate Count Max. 5,000 cfu/g Coliform Max. 30MPN/100g Yeast & Mould Max. 50 cfu/g Salmonella, Shigella, Staphylococcus Aureusa Negative
Polymer: HDPE (High Density Polythylene) Type: Off Grade (Natural Color) Origin: Petrochemical Plant Shape: Small Size Granules Loading: 22 to 23 tons per 40'HC Country of Origin: Saudi Arabia
Raw Cocoa Butter, Cocoa Mass, Cocoa Powder, Mshort, Mspread, Choco Fill, Dextrose, Shortening.
New Zealand origin
New Zealand origin
Dried cocoa beans.
Cocoa Beans.
Dried cocoa beans.
Items Standards Organic color light golden Organic odor mild cocoa flavor Color Value(K2Cr2O7/100ml) ?¤0.15 FFA (%) 1.75 max Refractive index(N40°C) 1.4560-1.4590 Moisture ?¤0.2% Iodine value(GI/100g) 33-42 Saponification value(mgKOH/g) 188-198 Unsaponification Value ?¤0.35% Melting point 30-34°C Conclusion The product conforms to the standard
Cocoa beans, african food products.
Cocoa Bean.
Cacao beans .Exports and imports
Agriculture commodities, cocoa products.
Coffee beans and cocoa beans.
: cocoa beans.
Milk Powder origin New Zealand .
Cocoa beans.
Milk Powder.
