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Pure Raw Cocoa Powder / Cocoa Black Cocoa Powder
Storage recommendation: Keep cocoa powder in cool, dry storage (preferably below 20°C and 60% relative humidity) and free from foreign odors. Avoid direct sunlight and not stacking more than 20 layers of bags height.
Description
Physical & Chemical Characteristics: Alkalised Cocoa Powder Reddish Brown
- Colour: Reddish Brown
- pH: 6.8 – 7.4
- Flavour: Meet Standard
- Fat Content ( % ): 10.0 – 12.0
- Fineness (%<75mm)(wet, through 200 mesh ASTM sieve): 99.5 min
- Moisture ( % ): 5.0 max
- Shell Content ( % ): 1.75 max
Microbiological Characteristics
- Total Plate Count per gram: 3,000 max
- Yeast per gram: 10 max
- Moulds per gram: 50 max
- Enterobacteriaceae in 1 g: Not Detected
- Coliform in 1 g: Not Detected
- Escherichia Coli in 1 g: Not Detected
- Salmonella in 25 g: Not Detected
Shelf Life:24 months from the production date.
Packaging: Cocoa powder is packed in 25-kgs poly-lined, multi-walled Kraft paper bag. The bag is labeled with company name, product name, country of origin, production code and net weight.
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