High Quality Cocoa butter
Specifications:
Refractive Index (expressed as N40/D): 1.4560-1.458 (40 Deg)
Saponification Value (mgKOH/gfat): 190.00-197.00
UnSaponification Value : 0.35 Max
Iodine Value (gI/100g): 33-38
Free Fatty Acid (%): 1.5 Max.
Melting Point: 32-35 Celsius Degree (max)
Moisture (%): 0.2 Max
Blue Value : 0.05 Max
Origin : Ghana
Packaging: Packed in inner polyliner with double corrugated carton box : 25kg net each
Delivery Time: 15-20 days from receipt of prepayment or L/C.
Min. Order Qty: 1 tonne
Supply Ability : 500 tonne per month
Shelf Life: 24 months in original packaging
Physical Characteristics:
1) Fineness: 99.0-99.7% through 200 micron sieve
2) Appearance: Fine, free flowing brown powder
3) Flavor: Characteristic cocoa flavour
Chemical Characteristics:
1) Fat content: 10~12%
2) PH value: 5.0~5.8
3) Moisture: 5% max.
4) Ash: 7% max.
Microbiological Characteristics:
1) Total plate count: 1000cfu/g max.
2) Coliforms: 30MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 50cfu/g max.
5) Pathogenic bacteria: Negative
Packing: 25kg kraft bag Loading quantity: 15mts/20’FCL
Shelf life: two years Storage: In cool,dry storage and free from sun light.
| Product Type: |
Cocoa Ingredients"> Cocoa Ingredients
|
Type: |
Cocoa Butter
|
Form: |
Pasty
|
| Certification: |
HACCP,ISO
|
Packaging: |
Bag
|
Color: |
Dark Brown
|
| Processing Type: |
Raw
|
Cocoa Content: |
99 %
|
Shelf Life: |
15 month
|
| Weight (kg): |
50
|
Place of Origin: |
Thailand
|
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