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One stop service for any cocoa products as follows.
Cocoa Butter, Cocoa Mass, Ccocoa Powder
Physical Index
Appearance
Solid
flavor and Taste
Characteristic cocoa flavor, must not taste moldy or burnt
Color
Yellowish white
Chemical Index
Moisture and volatile matter (%)
Max. 0.2
Melting point (°C)
30-35
F.F.A. (Expressed as %m/m oleic acid)
Max. 1.75
Saponification value
188-198
Iodine Value (gI/100g
33-42
Refractive Index (expressed as N40/D)
1.4560-1.4590
Color Value (g K2Cr2O7/100mLH2SO4)
Max. 0.15
Arsenic (mg/kg)
Max. 0.1
Microbiological Index
Total Plate Counts
Max. 5,000cfu/g
Yeast / Mould
Max. 50cfu/g
Coli form / E-coli
Negative
Salmonella, Shigella, Staphylococcus Aureusa
11161 New Hampshire Avenue Suite 406 Silver Spring, MD 20904
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