Cocoa Cake is rich in nutrients, protein & carbohydrates, has a strong natural cacao aroma and is commonly used in chocolate and beverage production.
1. Product Name: Natural Cocoa Cake
2. Ingredients: 100 % from cocoa bean
3. Intended Use: Raw material for cocoa powder.
4. Organoleptic Description:
Appearance Kibbled
Color Light Brown
Taste Typical Cocoa, no off flavors
Odor Rich Cocoa Aroma, no off flavors
5. Physical and Chemical Parameters
Specification:
Moisture % 5.0 max
Fat Content % 10 -12
pH - 5 - 6
Lead (Pb) mg/kg 1.0 max
Cadmium (Cd) mg/kg 0.5 max
Mercury (Hg) mg/kg 0.03 max
Tin (Sn) mg/kg 40.0 max
Arsen (As) mg/kg 1.0 max
6. Microbiological Parameters
Specification:
Total Plate Count cfu/g 5000 max
Yeast cfu/g 50 max
Mould cfu/g 50 max
Enterobacteriaceae /g Negative
Salmonella /25 g Negative
E.coli APM/g < 3
7. Standard: Based on SNI No. 01-7553-2009
8. Packaging:
Multi-layer paper bags, food grade, with plastic polyethylene respiration in them.
Nominal weight of 25 kg / net bag.
9. Optimum Storage Conditions:
Store in a cool dry place away from strong odours, protected against water and heat.
It is recommended to:
Store in areas of low relative humidity, best under 60%.
Store at relatively cool temperatures, preferably maximum 25C.
Keep free from foreign odors such as coffee, tea, spices, chemicals etc.
Transport temperatures should be ambient , recommended below 25C.
10. Shelf Life: Two years under recommended storage conditions.
*Our company produced 3 types of cocoa cake (HS CODE 18032000) -Cocoa cake we produced has 3 color type (Dark brown, Medium brown, brown) *Product packaging - Outer packaging= double layer kraft paper - Inner packaging= food grade plastic bag *Weight -All types cocoa cake weigh 25 kg per bags. -1 container 20 ft can load until 16 Metric Tons. *Minimum Order Quantity - full container load 1 x 20 ft or to be discuss by buyers
Product Spesification 10/12 Natural Indonesian Cocoa Press Cake Moisture (%max) : 2.5 - 5 pH : 5.6 - 5.9 Fat Content (%) : 10-12 Shell Content (%) : 1.75 Molds (c/g max) : 50 Yeast (c/g max) : 50 TPC (c/g max) : 5,000 Coliform : Absent E. Coli : Absent Salmonella in 375g : Absent Packing in paperbag : 25kg (nett)
Ghanaian Origin
Cocoa cake FFA 1,74% - 12% FAT 10% - 25%
Supplier: Cocoa powder, alkalized cocoa powder, natural cocoa powder, alkalized cocoa cake, natural cocoa cake, cocoa mass and cocoa butter
Supplier: (1) natural cocoa butter (2) natural cocoa cake (3) natural cocoa (mass/paste) (4) cocoa powder: natural & black (alkalized)
Supplier: Cocoa powder, cocoa cake, choco filling, chocolate spread, chocolate powder drink, chocolate confectionery, wafer roll, freeze dried product, 3in1 coffee drink, betelnut, coffee beans
Supplier: Cocoa powder, cocoa cake, cocoa beans
Product Spesification : PPP Natural Indonesian Cocoa Butter Saponification Value : 188 - 198 FFA (%max) : 1.75 Moisture (%max) : 0.3 Melting Range ('C) : 32 - 35 Packing in 1 Carton : 25kg
