Organoleptic Characteristics
Taste Natural cocoa taste
Smell Nice cocoa smell
Color Dark brown
Physical Characterstics
Appearance Powder without any lumps and foreign materials
Chemical Characteristics
Fat (on dry substance basis) % 10-12
Moisture % Max. 4.5
PH value 6.2-6.8
Fineness (through 200 mesh) Min. 98.5
Total ash Max. 11
Microbiological Characterstics
Standard plate count germ/g Max. 5000
Mould germ/g Max. 100
Yeast germ/g Max. 50
Lipase germ/g N/A
Salmonella germ/100g N/A
Coliforms germ/100g 30 max.
Pathogenic bacteria N/A
Packing Material : In accordance with the International standard, the packing material are safe to human health. The bag is made of three outer layers of kraft paper plus an inner layer high density of polyethylene polymer.
Packing Form : 25kg (net weight)
The following information (printed or stamped) takes place on the bags :
Product description, product type and product code, co***ny¡¯s name and logo, production and expiry dates, bacth number net weight (KG), country of production and warning for conditions of storage.
Shelf Life : 24 months (Temperature 18-22 centi degree and relative humidity 50%-60%)
We are ready to answer all your questions about cocoa powder. Periodic laboratory tests of all our products have been done during storage in our warehouse.
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