Packaging: in corrugated paper carton with inner
polyethylene liner
Net weight: 25,00 kg
Storage: store cool and dry at 20 deg celsius (max) at
60% relative humidity (max)
Natural cocoa powder
quality
Suitable for human consumption, non-alkali
Free from all harmful or toxic substances
Origanoleptic, physical and chemical quality:
Appearance: fine powder, free from turnips
Colour: reddish brown
Odour and taste :typical cocoa smell, must not taste mouldy or burnt, no
flavour additive
PH (10% Solution) 5.2-5
Moisture: 4.0%(max)
Fineness: 98.5% (min) fine through a 200 mesh sieve
Ash content: 10.0-12.0%
Microbiological quality
Aerobic mesophilic germ count: 0000 per gram (max)
Yeasts and moulds: 50 per gram (max)
Enterobacteriaceae absent in 1.0g
Escherichia Colli absent in 1.0g
Salmonella absent in 10.0g
Packaging
In 4-ply kraft paper bag with inner polyethylene liner
Net weight: 25.0kg
Shelf
life: two(2) years in original packaging when stored properly
Storage
Storage temperature: 20 deg Celsius (max)
Relative humidity of the air: 60% (max)
To be protected from direct sunlight and foreign smell
Alkalized cocoa powder
quality
Suitable for human consumption, alkaline.
Free from all harmful or toxic substances
Origanoleptic, physical and chemical quality appearance
Fine powder, free from turnips
Colour: reddish brown
Odour and taste: typical cocoa smell, must not taste mouldy or burnt, no
flavour additives
PH (10% Solution): 6.9+/-0.2
Moisture 4.0%(max)
Fineness 98.5% (min) fine through a 200 mesh sieve
Ash content 0.0-12.0%
Microbiological quality
Aerobic mesophilic germ count: 10000 per gram (max)
Yeasts and moulds: 50 per gram (max)
Entero bacteriaceae: absent in 1.0g
Escherichia Colli: absent in 1.0g
Salmonella: absent in 10.0g
Packaging
In 4-ply kraft paper bag with inner polyethylene liner
Net weight: 25.0kg
Shelf
life: two years in original packaging when stored properly
Storage
storage temperature 0 deg celsius (max)
relative humidity of the air 60% (max
to be protected from direct sunlight and foreign smell
