TEMPOS

SPECIFICATION Cocoa Butter

Typ: Natural

1. Chemical & Physical Data

Free fatty acids: < 1.75%

Saponification value: 192 - 197

Unsaponification matter: < 0.35%

Iodine value: 33 - 37

Peroxide value: < 2

Slip melting point: 32 - 33.5°C

Clear melting point: 32 - 35°C

Refractive index (D40°C) 1,453 - 1,459

Moisture: < 0.1%

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

Color: light yellow

Taste: full cocoa taste

4. Packing

- Cartons with PE-inner bag, of 25 kg net

- Liquid in tank lorries; loading temperature between 60° - 80° 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 Butter Natural

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