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Black Cocoa Powder
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Specifications :1) Moisture: 5% (max.)2) Total ash : 14% (max.)3) Total plate count: 5000cfu/g (max.)4) Coliforms: 30MPN/100g (max.)5) Yeast count: 50cfu/g (max.)6) Mould count:100cfu/g (max.)7) Patho
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Cocoa Bean
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Specifications:1) Bean count: 100/100g (max.)2) DET: 5% (max.)3) Slaty: 5% (max.)4) Foreign matter: 1.5% (max.)5) Material source: Ivory Coast, Ghana
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Cocoa Butter
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Specifications:1) Refractive index (at 40oC): 1.4537-1.45902) Saponification value (mgKOH/g): 188-1983) Iodine value (gI/100g): 33-424) Color value (gK2Cr2O7/100mLH2SO4):0.15 (max.)5) F.F.A (%): 1.75
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Cocoa Butter
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Specifications:1) Refractive index (at 40oC): 1.4537-1.45902) Saponification value (mgKOH/g): 188-1983) Iodine value (gI/100g): 33-424) Color value (gK2Cr2O7/100mLH2SO4):0.15 (max.)5) F.F.A (%): 1.75
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Cocoa Butter
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Specifications:1) Refractive index (at 40oC): 1.4537-1.45902) Saponification value (mgKOH/g): 188-1983) Iodine value (gI/100g): 33-424) Color value (gK2Cr2O7/100mLH2SO4):0.15(max.)5) F.F.A (%): 1.75 (
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Cocoa Butter
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Specifications:1) Refractive index (at 40oC): 1.4537-1.45902) Saponification value (mgKOH/g): 188-1983) Iodine value (gI/100g): 33-424) Color value (gK2Cr2O7/100mLH2SO4):0.15(max.)5) F.F.A (%): 1.75 (
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Cocoa Liquor
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Specifications :1) Moisture: 2% (max.)2) Fat content: 52% (min.)3) Fineness (through 200 mesh): 99% (min.)4) Total plate count: 5000cfu/g (max.)5) Coliforms: 30MPN/100g (max.)6) Yeast count: 50cfu/g (
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Cocoa Liquor
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Specifications :1) Moisture: 2% (max.)2) Fat content: 52% (min.)3) Fineness (through 200 mesh): 99% (min.)4) Total plate count: 5000cfu/g (max.)5) Coliforms: 30MPN/100g (max.)6) Yeast count: 50cfu/g (
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Cocoa Liquor
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Specifications :1) Moisture: 2% (max.)2) Fat content: 52% (min.)3) Fineness (through 200 mesh): 99% (min.)4) Total plate count: 5000cfu/g (max.)5) Coliforms: 30MPN/100g (max.)6) Yeast count: 50cfu/g (
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