Print Specification
PRODUCT CATEGORY Natural Cocoa Butter Deodorized Cocoa Butter
Physical and Chemical Characteristics
Color Light yellowish Light yellowish
Flavor Typical Cocoa Butter Clean and mild
Moisture (%) 0.3 max. 0.3 max.
Free Fatty Acid, as Oleic Acid (%) 1.75 max. 1.75 max.
Iodine Value (Wijs) 32-38 32-38
Peroxide Value 4max 4max
Saponification value 188-198 188-198
Unsaponification value (%) 0.6 max 0.5 max
Melting Point (C) 32-36 32-36
Refractive Index(ND40 C) 1.456-1.459 1.456-1.459
Microbiological Characteristics
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
Temperature : 15-20 C (58-68 F), 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 is 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.
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