PURE COCOA POWDER

RFQ Description

PROCESS - Debacterialized, natural cocoa productFood Safety Characteristics - Debacterialization, processed in accordance with Good Manufacturing Practice (GMP) and HACCP food safety control.Physical and Chemical Characteristics- Residue 1%(75 micron 200 mesh sieve)ColorBrown- Reddish brownpHNatural 5.6- 6.2 (low acid)Residual Butter Content10-12%Moisture5.0% maxFineness99-99.75%AppearanceFine powder, absence of lumpsOdorTypical of cocoa absence of any off aromaShell content1.75 max (shell in nib after winnowing)Microbiological CharacteristicsTotal Plate Count/g5000 maxMold & Yeast/g50 maxColiforms/gnegativeEnterobacteriaceae/gabsentSalmonella/25gabsentBacillus cereus/g (by identification)AbsentBacillus cereus/g (by enumeration)200INTENDED MARKET - Raw material for beverage industries/ general publicCONSUMER/ CUSTOMER USEEdible grade and fit for human consumptionPACKAGING25kg/ net wt.SHELF LIFE24 MONTHS from date of manufacture under optimum storage conditionSTORAGE CONDITIONSTemperature:15-200c (58-680F) RH: <60% in clean, dry, well ventilated room ,away from sunlight and free from strong odors cocoa powder