Physical Index

1)Appearance: Solid

2)Odor and taste: Characteristic cocoa flavor

3)Color: Dark Brown

Chemical Index:

1)Moisture (%): 2 max

2)Melting point: 30-35 degrees centigrade

3)Fat Content: 52% min

4)PH value: 5.0-5.8

5)Ash Content (%): 6 max

6)Fineness(%): 98 min Microbiological Index

Microbiological Characteristics

1) Total plate count : 5000cfu/g max

2) Coliforms: 0.3MPN/g max

3) Yeast count: 50cfu/g max

4) Pathogenic bacteria: 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.