Physical Characteristics:
1) Fineness: 99.0 – 99.7% through 200 micron sieve
2) Appearance: Fine, free flowing black powder
3) Flavor: Characteristic cocoa flavour
4) Color: black
Chemical Characteristics:
1) Fat content: 10~12%
2) PH value: 6.8-8.8
3) Moisture: 5% max.
4) Ash: 14% max.
Microbiological Characteristics:
1) Total plate count: 5000cfu/g max.
2) Coliforms: 90MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 200cfu/g max.
5) Pathogenic bacteria: Negative
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