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COCOA BUTTER

ORIGIN: INDONESIA - 4001100

 

 


 


 


 

 

 

NATURAL COCOA BUTTER

 

Physical & Chemical Characteristics:

Moisture (%)                           : Max 0.1%

Sediment (%)                          : Max 0.05 %

Acid Value (%)                         : Max 3.2 mg/mg KOH

Iodine Value (%)                       : Max 36.5

 

Microbiological Characteristics:

Total Plate Count                     : Max 5000/gr

Salmonella                              : absent in 100 gr

E.coli                                      : absent in 1 gr

Yeast and Moulds                    : Max 100/gr  total

Enterobacteriaceae                  : < 1 in 1 gr

                                    

Packaging :

 

Cocoa Butter in packed in 25-kg paper box,. The box is labelled with product name, code number and net weight. The Cocoa Butter can be loaded up to 20.4 MT in 20’ FCL without pallet.

RESULT of  ANALYSIS

Chemical

Acid Value

Sedimen

FFA

Moisture

Ionine Value

 

2.45

0.01

1.30

0.05

26.09

Sensory

Free of flavor

Microbiological

 

Total Aerobic Plate Count

Enterobacteriaceae

Faecal

E.coli

Staphylococcus

Salmonella

Mould

Yeast

 

 

<10

<1

<20

Abs

Abs

Abs

<20

<20