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 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
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
