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Cocoa Products
Cocoa Powder
Natural Cocoa Powder (10-12%, 12-20% or 20-22% Oil)
Alkalized Cocoa Powder (10-12%, 12-20% or 20-22% Oil)
Cocoa Mass
Natural Cocoa Mass
Alkalized Cocoa Mass
Cocoa Butter
Natural Cocoa Butter
Deodorized Cocoa Butter



COCOA POWDER
PRODUCT SPECIFICATIONS TYPE TYPE
COCOA POWDER TYPE NATURAL ALKALIZED
COLOUR LIGHT BROWN MEDIUM BROWN DARK BROWN BLACK BROWN BLACK BLACK LIGHT REDDISH MEDIUM REDDISH DARK REDDISH
FAT CONTENT % FROM 10-12- TO 20-22 5-8 10-12 FROM 10-12 TO 20-22
pH % 5.6 ± 0.4 7.5 ± 0.2 7.0 ± 0.2 8.0 ± 0.2 8.8 ± 0.4 10.0 ± 0.4 10.0 ± 0.4 7.4 ± 0.2 7.4 ± 0.2 8.5 ± 0.5 8.8 ± 0.4
ASH CONTENT % MAX. 10 MAX. 14
SHEEL (ON NON ALKALIZED NIB BASIS) % MAX. 1.75
FINENESS (75µ=200 MESH)% 99.6 ± 0.2 MIN. 90 MIN. 90 99.6 ± 0.2
MOISTURE % MAX. 4.5
STANDARD PLATE COUNT (cfu/g) MAX. 5000
MOULD/YEAST (cfu/g) MAX. 100
Enterobacteriaceae (cfu/g) NEGATIVE
E.coli (cfu/g) NEGATIVE
Salmonella (cfu/g) NEGATIVE
ACTIVE LIPASE NEGATIVE
AFLATOXIN B1(ppb) <2
AFLATOXIN B1+B2+G1+G2 (ppb) <4
SHELF LIFE 2 YEARS
ORIGIN GHANA AND IVORY COAST MAIN CROP BEANS
APPLICATIONS NATURAL ALKALIZED
CONFECTIONARY *                      
INSTANT DRINKS * * *           * * * *
BAKERY * * * * * * * * * * * *
DAIRY PRODUCTS   * * * * *     * * * *
ICE CREAM       * * * * *        
COCOA MASS
PRODUCT SPECIFICATIONS TYPE TYPE TYPE
COCOA MASS TYPE NATURAL ALKALIZED NATURAL
FAT CONTENT % 52-56
MOISTURE % MAX.1.5
pH % 5.6 ± 0.4 6.0 ± 0.2 5.6 ± 0.4
SHEEL (ON NON ALKALIZED NIB BASIS)% MAX.1.75
TOTAL ASH (ON FAT FREE AND DRY BASIS)% MAX.10.0
FINENESS (75µ=200 MESH)% 99.6 ± 0.2
STANDARD PLATE COUNT (cfu/g) MAX.5000
MOULD/YEAST (cfu/g) MAX.100
Enterobacteriaceae (cfu/g) NEGATIVE
E.coli (cfu/g) NEGATIVE
Salmonella (cfu/g) NEGATIVE
ACTIVE LIPASE NEGATIVE
AFLATOXIN B1 (ppb) <2
AFLATOXIN B1+B2+G1+G2 (ppb) <4
ORIGIN 2 YEARS
ORIGIN GHANA AND IVORY COAST MAIN CROP BEANS
APPLICATIONS      
CHOCOLATE CONFECTIONARY * * *
COCOA BUTTER
PRODUCT SPECIFICATIONS TYPE TYPE
COCOA BUTTER TYPE NATURAL DEODORIZED
MOISTURE % MAX. 0.1
FFA % MAX. 1.75
REFRACTIVE INDEX (40°C)% 1.456-1.459
UNSAPONIFIABLE % MAX. 0.35
PEROXIDE VALUE (meq 02/kg) 0.5-3.0
IODINE VALUE (WIJS METHOD)% 32-42
SAPONIFICATION VALUE 191-198
MELTING POINT INITIATION °C 32-35
MELTING POINT COMMENCEMENT °C 33-35
STANDARD PLATE COUNT (cfu/g) MAX. 5000
MOULD/YEAST (cfu/g) MAX. 100
Enterobacteriaceae (cfu/g) NEGATIVE
E.coli (cfu/g) NEGATIVE
Salmonella (cfu/g) NEGATIVE
ACTIVE LIPASE NEGATIVE
AFLATOXIN B1 (ppb) <2
AFLATOXIN B1+B2+G1+G2 (ppb) <4
SHELF LIFE 2 YEARS
ORIGIN GHANA AND IVORY COAST MAIN CROP BEANS
APPLICATIONS    
CHOCOLATE CONFECTIONARY * *
COSMETICS   *
IMPORTANT NOTE: PLEASE REQUEST FULL INFORMATION FOR PRODUCTS AND DETAILED PRODUCT SPECIFICATIONS.