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General Information | |||||||
Product Name | alkalized black cocoa powder | ||||||
Appearance | free flowing dark brown fine powder | ||||||
Powder Color | blackish brown or black | ||||||
Certification | ISO,HACCP,HALAL | ||||||
Intended Use | used in the production of chocolate& confectionery,bakery,ice cream,hot cocoa and instant chocolate,liquid drink... | ||||||
Physical and Chemical Parameters | |||||||
PH Value | 8.0-8.9 | ||||||
Fat Content | 10-12% | ||||||
Moisture | 5% max | ||||||
Ash | 14% max | ||||||
Fineness | 99% min through 200 meshes sieves | ||||||
Microbiological Data | |||||||
Total Plate Count | 5000cfu/g max | ||||||
Yeast Count | 50cfu/g max | ||||||
Mould Count | 50cfu/g max | ||||||
Enterobacteriaceae | Absent/g | ||||||
E.Coli. | Absent/g | ||||||
Salmonella | Absent/25g | ||||||
Packaging | Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight | ||||||
Max Loading Quantity | 15mt/600bags x 25kg/20’FCL 25mt/1000bags x 25kg/40’FCL 26mt/1040bags x 25kg/40’HQ | ||||||
Storage Conditions | Stored in a cool dry place away from odours, water and heat. It is recommended to: . Store in areas of low humidity, best under 65%. . Store at relatively cool temperatures, preferable maximum 25℃. . Keep free from foreign odours such as spices, chemicals. | ||||||
Shelf Life | 24months after production date | ||||||