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Cocoa Butter is the product resulting from the pressing (by hydraulic means) of

natural cocoa liquor such that the cocoa butter is separated from the cocoa solid

(cake).

COLOUR - Typical of natural cocoa butter

TYPE - No off flavour /odours

ANALYTICAL INFORMATION

CHEMICAL/PHYSICAL

ANALYSIS SPECIFICATION REF. METHOD

Free fatty acid Max. 1.75% IOCCC15(1972)

MICROBILOGICAL

PARAMETER SPECIFICATION REF. METHOD

Total Plate Count Max.5000cfu/g ISO 4833 - 2003

Yeast Max. 50cfu/g ISO 7954 - 1987

Mould Max. 50cfu/g ISO 7954 - 1987

Enterobacteriaceae Absent/g ISO 21528-2-2004

E. Coli Absent/g ISO 7251-2005

Salmonellae Absent/375g ISO 6579-2004

SHELF LIFE & RECOMMENDED STORAGE CONDITIONS

STORAGE TEMPERATURE 12ºC - 20ºC

STORAGE CONDITION Clean dry and odourless environment

RELATIVE HUMIDITY Max. 70%

TRANSPORT TEMPERATURE Max. 25ºC

SHELF LIFE 24 months after production date