Detailed introduction to DEODORIZED cocoa BUTTER:
1. PHYSICAL PROPERTIES
| FLAVOR | Characteristic, free of off-flavors |
| COLOR | Characteristic |
| MOISTURE | Max. 0,15 % |
| FREE FATTY ACID | Max. 1,75 % |
| REFRACTIVE INDEX | 1.454 - 1.462 |
| iodine INDEX | 33 - 42 |
| SAPONIFICATION INDEX | 188 - 198 mg/KOHg |
| DEODORIZATION INDEX | Max. 20 |
| MELTING POINT | 32 a 36 ?C |
2. MICROBIOLOGICAL SPECIFICATIONS
| AEROBIC PLATE COUNT (APC) | Max. 1 x 104 UFC/g |
| yeast AND MOLD | Max. 1 x 10? UFC/g |
| TOTAL COLIFORM | Max. 10 NMP/g |
| FECAL COLIFORM | < 1/g |
3. PACKING
Product is packed in 25 Kg corrugated boxes inside poly liners.
4. STORAGE
The product must be stored in a dry, ventilated and covered area.
5. SHELF-LIFE
The product has a shelf life of 12 months, in proper storage conditions.
6. REGISTER
The product does not need to be registered at the Ministry of Health, as per Annex 1 of the Resolution # 23, dated March 15 th 2001.
7. REFERENCES
Methodologies used: Association of Official Analytical Chemists 14 th Edition, 1982.
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