Alkalized Cocoa Powder for Chocolate Material

Indexes / Parameters

Values / Limits

Cocoa powder, Alkalized, Ref: A02

Description of product:

Cocoa powder, natural ref. A02, is produced by cocoa beans under controlled hygienic conditions and do not contain any hazardous ingredients, additives or preservatives.

Ingredients:

Cocoa beans from West Africa

Origin :

China

Appearance

Fine , free flowing brown powder

Taste and smell

Typical for cocoa, without any burnt or bitter taste or foreign smells

Colour

Dark brown

Fineness(200 mesh sieve)  

Min 99.5 %

Fat on dry matter

Min 10- Max 12 %

Moisture

Max 5 %

pH

                                                                             6.2-6.8

Ashes on alkali free nibs

Max 14.0%

Total plate count (cfu/g)

5000 /g

Mould (cfu/g)

Max 50/g

Yeast (cfu/g)

Max 50/g

Coliforms per (cfu/g)

Max 30/g

Echerichia coli  MPN PER G

Negative/ g

Salmoneae (cfu/g)

Negative/ 25g

Pathogenic bacteria(cfu/g)

Negative/ 25g

Staphylococcus

Negative/ 25g

Aflatoxine B1

          Max. 2 µ/kg

Aflatoxine (B1+ B2 +G1+G2)

        Max 5 µ/kg

Ochratoxine A

           Negative µg/kg

HCH Α,β,δ   mg/kg

Max 0.01

Lindane mg/kg

Max. 0.05

Aldrin mg/kg

Max. 0.01

Max. 0.01

Dieldrin mg/kg

Max. 0.01

Max. 0.01

Mercury

Max 0.01 mg/kg

Max 0.01 mg/kg

Arsenic

Max 1.0 mg/kg

Max 1.0 mg/kg

Lead   

Max 2.0 mg/kg

Max 2.0 mg/kg

Copper

Max 50 mg/kg

Max 50 mg/kg

GMO :

Free from genetically modified organisms

Allergens:

The products do not contain known allergens.

Quality statement:

The product is harmless, safe and fit for human consumption

Packing andShelf life:

Food grade kraft bags, 25 kg net weight,with shelf life24 moths as from production date

Storage:

Keep in a dry and cool place at max. 20º C and 60 % humidity

Application:

brownies, cookies, chocolate cakes, bakery, confectionery and other foods.