used in the production of chocolate& confectionery,bakery,ice cream,hot cocoa and instant chocolate,liquid drink...
Physical and Chemical Parameters
PH Value
6.2 max
Fat Content
52% min
Moisture
2% max
Total Ash
5% max
Fineness
99% min through 75um 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
in net 25kg carton boxes with inner plastic bags
Max Loading Quantity
20mt/20'fcl
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.