Cocoa Cake

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

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