Product Name: Alkalised Cocoa Cake
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This is made by alkalising of the cocoa nibs from whole cocoa beans. It is roasted in a rotating drum roaster, milled and ground to the required fineness. These are then pressed and defatted in a high-pressure hydraulic press, and finally broken into small kibbles. It has characteristic cocoa flavour and a medium brown colour. |
Specification* |
Fat content |
10 -12% |
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Moisture |
5.0% max. |
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pH |
6.8 - 7.2 |
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Fineness |
99.3 - 99.9% |
Through 200 mesh (75 micron) wet sieve |
Shell Content |
1.75% max. |
On alkali-free cocoa nib |
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Microbiological Quality |
Total Plate Count |
5000/g max. |
Mould |
50/g max. |
yeast |
50/g max. |
E. Coli, in 1g |
Absent |
Salmonella, in 25g |
Absent |
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Packing** |
25 kg net each in 3-ply kraft paper bag with 1 inner PE liner. |
Container stuffing** |
(a) 800 bags x 25 kg or 20 mt net per 20-foot container. |
(b) 1000bags x 25 kg or 25 mt net per 40-foot container. |
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