| Product Name |
Pure Prime Pressed (PPP) Natural Cocoa Butter |
|
| Physical Index |
Appearance |
Solid without any foreign materials |
| Odor and taste |
Characteristic cocoa flavor, not taste moldy or burnt |
|
| Color |
Yellow |
|
| Chemical Index |
Moisture (%) |
Max. 0.2 |
| Melting point (℃) |
30.0-35.0 |
|
| F.F.A. ( as % oleic acid) |
Max. 1.75 |
|
| Saponification value |
188-198 |
|
| Iodine Value (gI/100g) |
33-42 |
|
| Refractive Index (40℃) |
1.456-1.459 |
|
| Color Value (g K2Cr2O7/100mLH2SO4) |
Max. 0.15 |
|
| Unsaponifiables content |
Max. 0.35 |
|
| Heavy metal |
Arsence (mg/kg) |
Max. 0.10 |
| Microbiological Index |
Total Plate Counts |
Max. 5,000 cfu/g |
| Yeast and mould |
Max. 50 cfu/g |
|
| E-coli (cfu/g) |
Negative |
|
| Salmonella (cfu/250g) |
Negative |
|
| Enterobateria (cfu/g) |
Negative |
|
Weight: N. W.: 25 Kg/ carton
G. W.: 25.65 Kg/ carton
Packaging: In 25kgs multilayer craft paper cartons with inner polyethylene liner.
Loading Capacity: per 20' fcl: 20 Tons
Storage Conditions: Keep cool and dry, temperature max.25°C, relative humidity: max. 65%
Shelf Life: 24 months from date of manufacture.
H.S. Code: 1804 000010
Natural cocoa butter is one of the two products acquired from pressing cocoa liquor (The other is cocoa cake, aka. cocoa solids, which could be ground into cocoa powder).
Natural cocoa butter is pale yellow in appearance and neutral in texture, particularly high in value in cocoa industries. And to make pure chocolate, food industries usually use cocoa liquor, cocoa butter, together with sugar.
Origin of Cocoa Beans: Main harvest of West Africa
Port of Shipment: Shanghai
Wuxi Skyswan Food Technology Co., Ltd. is located in Wuxi, a beautiful city along the bank of Taihu Lake. It was founded in 2017 by like-minded partners, who have more than 10 years of experience in manufacture, domestic and international sales in the cocoa industry. The company specializes in the production and supply of cocoa products, including cocoa powder, cocoa butter, cocoa liquor, and cocoa cake, etc.
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