Cocoa Butter

Content analysis:
No Content Unit Value
1 Moisture % ≤ 1
2 Impurity % ≤ 0.5
3 Fat % ≥ 98
4 Protein % ≤ 1
5 Melting Point °c 30-34
6 Ecoli MPN/g 0
7 Salmonella CFU/25g Not detected
8 As mg/kg Not detected
9 Cd mg/kg Not detected
10 Pb mg/kg Not detected
11 Hg mg/kg Not detected
12 Aflatoxin µg/kg Not detected

Specifications:

1. Fat content (%): > 90
2. Moisture (%) < 0.2
3. Heavy Materials:
-Cu: <0.36 mg/kg.
-Zn: 0.39 mg/kg.
-Pb: not detective.
-Mg: 12.7 mg/kg.
-Hg: not detective.

Specifications:
Product Name DEODORIZED Cocoa Butter(CB-02)
Physical Index Appearance Solid
Flavor and Taste Non-Characteristic cocoa flavor
Color Yellowish white
Chemical Index Moisture and volatile matter (%) Max. 0.2
Melting point (°C) 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 / E-coli Negative
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.


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