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Product Name | Pure Prime Pressed (PPP) Cocoa Butter | ||
Physical Index | Odor and Taste | Characteristic cocoa flavor must not taste moldy or burnt | |
Color | Yellow | ||
Chemical Index | Moisture and volatile matter (%) | Max. 0.2 | |
Melting point (℃) | 30-35 | ||
F.F.A. (Expressed as %m/m oleic acid) | Max. 1.75 | ||
Saponification value | 188-198 | ||
Iodine Value (gI/100g) | 33-42 | ||
Refractive Index (expressed as N40/D) | 1.4560-1.4590 | ||
Color Value (g K2Cr2O7/100mLH2SO4) | Max. 0.15 | ||
Arsenic (mg/kg) | Max. 0.1 | ||
Microbiological Index | Total Plate Counts | Max. 5,000cfu/g | |
Yeast / Mould | Max. 50cfu/g | ||
Coliform | Max. 30cfu/g | ||
E-coli,Salmonella, Shigella, Staphylococcus Aureusa | Negative | ||
Packaging | In 25kgs craft paper cartons with inner polyethylene liner. N. W.: 25 kg / carton G. W.: 25.65 kg / carton | ||
Quantity | Per 20' FCL: 800 cartons x 25 kg = 20 metric tons | ||
Shelf Life | 24 months from date of production when stored in cool, dry conditions. | ||
Storage Conditions | Store in a pest-free, well ventilated environment, at ambient temperature,away from source of heat and water and free from foreign odors. |
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