TEMPOS

SPECIFICATION Cocoa Liquor

Typ: Natural

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

3. Sensory

Taste: Characteristic of type of cocoa

4. Packing

- 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

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