Product Description

Physical Index:

1) Appearance: Solid

2) Odor and taste: Characteristic cocoa flavor, must not taste moldy or burnt

3) Color: yellow

Chemical Index:

1) Moisture and volatile matter (%): 0.2 max

2) Melting point: 30-35 degrees centigrade

3 F.F.A. (Expressed as %m/m oleic acid): 1.75max

4) Saponification value: 188-198

5) Iodine Value (gI/100g): 33-42

6) Refractive Index (expressed as N40/D): 1.4560-1.4590

7) Color Value (g K2Cr2O7/100mLH2SO4): 0.15max

8) Arsence (mg/kg): 0.1max

Microbiological Index:

1) Total Plate Counts: 300cfu/g max.

2) Yeast / Mould: 50cfu/g max.

3) Coliform / E-coli: Negative

4) Salmonella, Shigella, Staphylococcus Aureusa: Negative

Packing:

In 25kgs craft paper cartons with inner polyethylene liner

N.W.: 25KG/Carton

G.W.: 25.65KG/Carton

Loading: 15MT /20' FCL ; 25MT /40' FCL

Certification: ISO22000, HACCP, GMP, KOSHER, HALAL.