| Какао Продукции | ||
| Какао Порошок
Натуральный Какао Порошок (10-12%, 12-20% или 20-22% Жирности) Алкализированный Какао Порошок (10-12%, 12-20% или 20-22% Жирности) |
Какао Тёртое Натуральное Какао Тёртое Алкализированное Какао Тёртое |
Какао Масло Натуральное Какао Масло Дезодорированное Какао Масло |
| Какао Порошок | ||||||||||||
| 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 | * | * | * | * | * | |||||||
| Какао Тёртое | |||
| 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 | * | * | * |
| Какао Масло | ||
| 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 | * | |