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Life B.v.

Supplier From Netherlands
May-20-21

Process of cocoa cake:
Beans are heated before being pressed. The beans are pressed, then after extraction of the fat, there is cocoa cake. A reddish-brown kibbled cake; characteristic type of fat-reduced natural cocoa cake, with no foreign flavors or odors present.

Fat % on a dry basis: �±10-15%
Moisture content: â?¤ 4,5
pH: 5,6�±0,4

TPC(cfu/g): â?¤ 5000
Yeast (cfu/g): Non-Attendance
Mold (cfu/g Non-Attendance
Salmonella (/25): Negative
Enterobacteriaceae (MPN/g): Negative
E.Coli (MPN/g): Negative


 
 
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