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COCOA CAKE

ORIGIN: INDONESIA - 4001100

 

 


 


 


 

 

 

NATURAL COCOA CAKE

 

Physical & Chemical Characteristics:

 

Flavor                                     : free from off flavors

Fat content (%)                       : 10 – 12 %

pH                                          : 5.0 – 5.9

Particle size                             : 99 – 99.99 % pass through on BBS 200 mesh sieve

Moisture (%)                           : 5 % w/w max

Shell contents (%)                   : 1.75 % max

 

Microbiological Characteristics:

 

Total Plate Count                          : < 10.000/gr

Salmonella                                   : absent in 100 gr

E.coli                                            : absent in 1 gr

Yeast and moulds                          : < 100/gr 

Coagulase Positive Staphylococci     : < 10/gr 

Enterobacteriaceae                        : < 1 in 1 gr

 

Packaging :

 

Cocoa Cake in packed in 25-kg paper bags, which has 3 ply Kraft papers  and layer of polyethylene. The bags is labeled with product name, code number and net weight. The Cocoa Cake can be loaded up to 20 mt in 20’ FCL without pallet.

 

 

 

Result of Analysis

 

Chemical

                  PH

    Fat                        (NIR)

    Moisture               (NIR)

 

5.61

10.83

3.0

 

Physical

 

Color (Minolta Dry)

Color (Visual in solid)

Sensory

 

 

NA

NA

Free of flavor

 

Microbiological

 

Total Aerobic Plate Count

Enterobacteriaceae

Faecal

E.coli

Staphylococcus

Salmonella

Mould

Yeast

 

 

2600

<1

<20

Abs

Abs

Abs

<20

<20