Print Specification
PRODUCT SPECIFICATIONS
PRODUCT CATEGORY NATURAL ALKALIZED
Physical and Chemical Characteristics
Color Brown Brown Reddish Brown Dark Red Dark Brown
pH 5.0 - 5.9 6.8 - 7.2 7.1 - 7.5 7.8 - 8.2 7.2 - 7.6
Fat Content (%) 10 - 12
Fineness, (%< 75┬Ám) 99.75min. (wet method, through 200 mesh sieve)
Moisture (%) 5.0 max.
Shell Content (%) 1.75max (Shell in Nib after Winnowing)
Microbiological Characteristics
Total Plate Count / g 3,000 max.
Yeast & Mold / g 50 max.
Enterobacteriaceae / g Negative
Coliforms / g Negative
E. coli / g Negative
Salmonellae / 375g Negative
Lipase Activity Negative
OPTIMUM STORAGE CONDITIONS :
Temperature : 15-20 C (58-68 F), RH : <60% iin clean, dry, well ventilated storage, away from sunlight and free from strong odors.
SHELF LIFE :
24 months from date of manufacture, keeping in original packaging and under optimum storage conditions.
PACKAGING :
25kg/50lbs net weight, pack in poly-lined, multi-walled Kraft paper bags; palletized.
1,000kg net weight, pack in Polypropylene fabric bulk bag; palletized; wrapped in plastic liner.
Bags will be labeled with product type, production code / Lot number, net weight, production date and
shelf life.
PRODUCTION CODE EXPLANATION :
25kg/50lbs net weight, pack in poly-lined, multi-walled Kraft paper bags; palletized.
YY x xxx x xxxYY: Year (eg. 10 for 2010)
xx M xxx x xxx M: Month (eg. 2 for Feb; A, B, C for Oct, Nov, Dec)
xx x LLL x xxxLLL: Lot number (eg.087)
xx x xxx P xxxP : Packaging size (eg. 8 for 25KG; 6 for 50lbs)
xx x xxx x SSSSSS: Pallet sequence (eg. 099 for 99th pallet of Lot 087)
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.
 
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