Coco powder description natural cocoa product food safety characteristics debacterialization, processed in accordance with good manufacturing practice (gmp) and haccp food safety control. Physical and chemical characteristics residue 1% (75 micron 200 mesh sieve) color brown- reddish brown flavor chocolate ph natural 5.6- 6.2 (low acid) alkalized 6.5-7.2 residual butter content 10-12% moisture 5.0% max fineness 99-99.75% appearance fine powder, absence of lumps odor typical of cocoa; absence of any off aroma shell content 1.75 max (shell in nib after winnowing) microbiological characteristics total plate count/g 5000 max mold & yeast/g 50 max coliforms/g negative enterobacteriaceae/g absent salmonella/25g absent bacillus cereus/g (by identification) absent bacillus cereus/g (by enumeration) 200 intended market raw material for beverage industries/ general public consumer/ customer use edible grade and fit for human consumption packaging 2kg and 5kg depending on the quantity. minimum-maximum (moq). 1kg-1000tons shelf life 24 months from date of manufacture, keeping in original packaging and under optimum storage condition storage conditions temperature:15-200c (58-680f); rh: $15/per kg. Shipping Method. Dhl, Ups, FedEx, Ems Show More