This natural cocoa cake is made from cocoa liquor after removing part of the cocoa butter. It contains 10% - 12% of cocoa butter and has the characteristic taste, aroma, and brown color of cocoa.
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Specification of Natural Cocoa Cake
Product Natural Cocoa Cake
Physical Index Appearance A reddish brown kibbled cake
Flavors & Odors Characteristic of natural cocoa cake, with no foreign flavors or odors present
Chemical Index Fat content (%) 10.0-12.0
Moisture (%) Max. 5.0
pH value 5.0- 5.8
Ash (%) Max. 9.0
Microbiological Index Total Plate Count (cfu/g) Max. 5,000
Coliform (MPN/100g) Max. 30MPN/100g
Yeast (cfu/g) Max. 50
Mould (cfu/g) Max. 50
Salmonella (cfu/25g), Shigella (cfu/25g), Staphylococcus Aureusa (cfu/25g) Negative
Other Details of Natural Cocoa Cake
Weight:
N. W.: 25 kg / bag
G. W.: 25.20 kg / bag
Packing: In 25kgs net multilayer craft paper bags with inner polyethylene liner.
Container Loading Capacity: Per 20' FCL: 800 bags x 25 kg = 20 MT
Storage Conditions: In cool and dry storage, temperature: max. 25°C, relative humidity: max 65%.
Shelf Life: 24 months from date of production.
H.S. Code: 18032000