Coco powder description natural cocoa product food safety characteristics debacterialization, processed in accordance with good manufacturing practice (gmp) and haccp food safety control. sical and chemical characteristics res75 micron 200 mesh sieve) color brown- reddish brown flavor chocolate natural 5.6- 6.2 (low acized Show More...
Coco powder description natural cocoa product food safety characteristics debacterialization, processed in accordance with good manufacturing practice (gmp) and haccp food safety control. sical and chemical characteristics res75 micron 200 mesh sieve) color brown- reddish brown flavor chocolate natural 5.6- 6.2 (low acized 6.5-7.2 rester 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 ation) 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
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