|
| | NATURAL PROCESS | DUTCHED PROCESS | |
| Product Code | : | 11-MK-80 | 11-MK-100 | 11-MK-200 | 11-MK-400 | 11-MK-600 | |
| Colour | : | Light Brown | Medium Brown | Medium Brown | Mild Reddish Brown | Dark Reddish Brown | |
| pH | : | 5.3 - 5.7 | 6.8 - 7.1 | 7.1 - 7.4 | 7.3 -7.6 | 7.9 - 8.4 | |
| Butter content | : | 11 ?1% | 11 ?1% | 11 ?1% | 11 ?1% | 11 ?1% | IOCCC,115-1990 |
| Ash content | : | less than 6% | less than 9.5% | less than 10% | less than 12.5% | less than 13.5% | IOCCC,4a-1973 |
| Flavour | : | cocoa aroma free from foreign odours and taints | |
| Moisture content | : | less than 4.5% | IOCCC,3/1952;105-1988 |
| Fineness (wet) | : | 99.7 ?0.2% passing through mesh 200 i.e. 75 microns (for Natural Powder only) | IOCCC,13/1970;116-1990 |
| Sediment test | : | over 6 minutes to settle 0.25 ml per litre (for Dutched Process Powder only) | |
| Shell content | : | less than 1.75% | AOAC,13.021 |
| Lipase & proteinase | : | free from active lipase and proteinase | |
| Standard plate count | : | less than 5,000 col/g | IOCCC,118-1990 No.2 |
| Moulds | : | less than 50 col/g | IOCCC,118-1990 No.7 |
| Yeasts | : | less than 50 col/g | IOCCC,118-1990 No.7 |
| E. coli in 1 g | : | absent | IOCCC,118-1990 No.4 |
| Salmonellae in 100 g | : | absent | IOCCC,118-1990 No.8 |
| Enterobacteriaceae in 1 g | : | absent | IOCCC,118-1990 No.5 |
| Packing for Cocoa Powder | : | export quality packing in 25 kg multi-wall kraft paper bag with an inner PE moisture barrier | |
| Packing for Cocoa Cake | : | export quality packing in 40 kg multi-wall kraft paper bag with an inner PE moisture barrier | |
| Notes | : | other range of pH, fat contents and colour can be considered and produced on request | |
| The products are not subject to sterilization by fumigation or irradiation |
|
