SPECIFICATION Cocoa Liquor
1. Chemical & Physical Data
Fat content: 53% ± 1.0%
Moisture: < 1.5%
Fineness through 75 μm 200 mesh: 99.0% ± 1.0%
Shell content: < 1.75%
pH: 5.7 ± 0.3
2. Microbiological Data
Total plate count in 1g: < 5,000
Yeast per g: < 50
Mould per g: < 50
Enterobacteriaceae in 1g: negative
E. Coli in 1g: negative
Salmonella in 25g: negative
Taste: Characteristic of type of cocoa
- Cartons with PE-inner bag, of 25 kg net
- Liquid in tank lorries; loading temperature between 40° - 60° C.
5. Quality Control
These specifications apply to an average sample covering the goods when leaving the plant.
Our analysis are based on the methods of the analysis described in IOCCC.
We guarantee that our products are not sterilized by means of gas treatment or radiation.
Cocoa Liquor Natural