|Product Category||Natural Cocoa Butter||Deodorized Cocoa Butter|
|Physical and Chemical Characteristics:|
|Color||Light yellowish||Light yellowish|
|Flavor||Typical Cocoa Butter||Clean and mild|
|Free Fatty Acid, as Oleic Acid (%)||1.75max||1.75max|
|Iodine Value (Wijs)||32-38||32-38|
|Unsaponification Matter (%)||0.6max||0.5max|
|Melting Point (C)||32-36||32-36|
|Refractive Index (ND40C)||1.456-1.459||1.456-1.459|
|Total Plate Count / g||1,000 max.||1,000 max.|
|Yeast & Mold/ g||50 max.||50 max.|
|Enterobacteriaceae / g||Negative||Negative|
|Coliforms / g||Negative||Negative|
|E. coli / g||Negative||Negative|
|Salmonellae / 375g||Negative||Negative|
OPTIMUM STORAGE CONDITIONS:
Temperature: 15-20oC (58-68oF), RH: <60% in clean, dry, well ventilated storage, away from sunlight and free from strong odors.
24 months from date of manufacture, keeping in original packaging and under optimum storage conditions.
25 kg net weight in Kraft paper carton with HDPE square bottom internal liner.
Cartons will be labeled with product type, production code, net weight, production date and shelf life.
The product is produced from non-GMO materials, with steam sterilization and processed in accordance to Good Manufacturing Practice (GMP) & HACCP Food Safety Control. It is edible grade and fit for human consumption.
These specifications apply to an average sample covering the goods when they leave the production plant. They are analyzed based on the methods of analysis as described in IOCCC and AOAC.