|
ALKALIZED
COCOA POWDER
DARK
REDDISH BROWN
Physical
& Chemical Characteristics :
Flavor
:
free from off flavors
Color
:
Light to dark red
Fat content (%)
:
10 – 12 %
pH
:
7.0 – 8.0
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 :
<10000/gr
Salmonella
:
absent in 100 gr
E.coli
:
absent in 1 gr
Yeast : < 50/gr
Moulds
: < 50/gr
Packaging
:
Cocoa powder in packed in 25-kg paper bags, which
has 3 ply Kraft papers and layer of polyethylene. The bags are labeled with
product name, code number and net weight.
Result
of Analysis Sample
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Product
description
|
Dark red Cocoa powder
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Production
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Chemical
PH
Fat
(NIR)
Moisture (NIR)
|
7.2
10.8
3.4
|
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Physical
Particle Size
Color (Minolta Dry)
Color (Visual in solid)
Sensory
|
0.2
L=36.0 a=11.4
b=9.0
Alkali,
creamy,astringent,nutty,less cocoa
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Microbiological
Total Aerobic Plate Count
Enterobacteriaceae
Faecal
E.coli
Staphylococcus
Salmonella
Mould
Yeast
|
1200
<1
<20
Abs
Abs
Abs
<20
20
|
ALKALIZED
COCOA POWDER
Physical
& Chemical Characteristics:
Flavor
:
free from off flavours
Color
:
Brown to reddish brown
Fat content (%)
:
10 – 12 %
PH
:
5.7 – 6.9
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 : < 50/gr
Moulds
: < 50/gr
Packaging
:
Cocoa powder 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.
Result
of Analysis
Sample
|
|
|
|
Product
description
|
Lightly Alkalized Cocoa
powder
|
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Production
|
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Chemical
PH
Fat (NIR)
Moisture (NIR)
|
6.2
10.30
3.8
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Physical
Particle Size
Color (Minolta Dry)
Color (Visual in solid)
Sensory
|
0.2
L=46.67 a=11.8
b=15.29
Bitter, less cocoa
|
|
Microbiological
Total Aerobic Plate Count
Enterobacteriaceae
Faecal
E.coli
Staphylococcus
Salmonella
Mould
Yeast
|
3000
<1
<20
Abs
Abs
Abs
<20
<20
|
NATURAL COCOA POWDER
LIGHT
BROWN
Physical
& Chemical Characteristics:
Flavor
:
free from off flavors
Color
:
Light brown
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 : < 50/gr
Moulds
: < 50/gr
Packaging
:
Cocoa powder in packed in 25-kg paper bags, which
has 3 ply Kraft papers and layer of
polyethylene. The bags are labeled with product name, code number and net
weight.
Result
of Analysis
Sample
|
|
|
|
Product
description
|
Natural Cocoa powder
|
|
Production
|
|
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Chemical
PH
Fat (NIR)
Moisture (NIR)
|
5.80
10.0
3.8
|
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Physical
Particle Size
Color (Minolta Dry)
Color (Visual in solid)
Sensory
|
0.37
L=47.83 a=12.29
b=14.03
Bitter,
Astringent,Green,Nutty
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Microbiological
Total Aerobic Plate Count
Enterobacteriaceae
Faecal
E.coli
Staphylococcus
Salmonella
Mould
Yeast
|
3800
<1
<20
Abs
Abs
Abs
20
<20
|
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