CHARACTERISTICS |
Physical and Chemical |
Specifications |
Fat content |
10,00 - 12,00 % |
Moisture |
4,00 % maximum |
pH |
5,20 - 5,80 |
Ash |
8,00 % maximum |
Microbiological |
Specifications |
Standard plate count |
5 x 10³ cfu/g maximum |
Coliforms |
< 3,00 MPN/g |
E.coli |
Negative/g |
Yeast and Molds |
50 cfu/g maximum |
Salmonella |
Absent. in 25 g. (External Laboratory) |
Organoleptics |
Specifications |
Color |
ligth brown |
Flavor and aroma |
characteristic, free from extraneous odors and Flavors |
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PACKAGING |
This product is packaging in kraft paper bags of three folds with inner polyethilene bag. |
Net Weight |
25 kg. |
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STORAGE AND HANDLING |
When stored under the proper conditions, Cocoa cake has a shelf life of 24 months. Stored in a cool and dry area, 18°C and 50% RH. Stock should be kept away from strong odors and direct sunligth. |
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REFERENCE |
MACHU PICCHU Coffee TRADING S.A.C. Laboratory Data. |
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