Description
Cocoa powder, an unsweetened chocolate product, adds deep chocolate
flavor to desserts and beverages. Cocoa powder occurs when the fat,
called cocoa butter, gets removed from the cacao beans during
processing. The leftover dried solids get ground into the product
sold as cocoa powder
COCOA POWDER SPECIFICATION
PROCESS Debacterialized, alkalized/natural cocoa
product
Physical and Chemical Characteristics
Residue 1% (*5 micron **0 mesh sieve)
Color Brown- Reddish brown
Flavor Chocolate
pH Natural 5.*- 6.2 (low acid) Alkalized
6.**7.2
Residual Butter Content ****2%
Moisture 5.0% max
Fineness ****9.*5%
Appearance Fine powder, absence of lumps
Odor Typical of cocoa; absence of any off
aroma
Shell content 1.*5 max (shell in nib after
winnowing)
Microbiological Characteristics
Total Plate Count/g ***0 max
Mold & Yeast/g *0 max
Coliforms/g negative
Enterobacteriaceae/g absent
Salmonella/*5g absent
Bacillus cereus/g (by identification) Absent
Bacillus cereus/g (by enumeration) **0
INTENDED MARKET Raw material for beverage
industries/ general public
CONSUMER/ CUSTOMER USE Edible grade and fit for
human consumption
PACKAGING *5kg/ net wt., packed in poly-lined
multi-walled kraft paper bags; *5kg/ net wt., packed in woven sack
with inner lining; **0kg/ net wt., packed in HDPP Woven fabric bulk
bag with inner lining.
SHELF LIFE *4 MONTHS from date of manufacture,
keeping in original packaging and under optimum storage
condition
STORAGE CONDITIONS Temperature:*****0c (*****0F);
RH: <*0% in clean, dry, well ventilated room ,away from sunlight
and free from strong odors
ORIGIN Nigeria
Min order *0kg
Max order ***0 MT
