Industrial derivatives with certificate of analysis
Natural Cocoa Powder
Cocoa bean from which most of the fat content has been removed, obtained by mechanically pressing cocoa liquor/mass (beans or nibs) after shell separation, heat-treated with water and milled.
| Physico-Chemical Parameters | |
|---|---|
| Fat | 7.5 – 14% |
| pH (10% solution) | 5.50 – 5.99 |
| Moisture | Max. 5.0% |
| Ash | Max. 10% |
| Fineness (through Mesh 200 / 75 µm) | Min. 98.0% |
| Sedimentation | Max. 2.0 ml/2.5 g |
| Foreign matter | Absent |
| Contaminants | |
| Copper / Iron / Lead / Arsenic / Cadmium | Max. 5.0 / 2.0 / 0.5 / 1.0 / 0.3 mg/kg respectively |
| Microbiological Parameters | |
| Mesophilic aerobes (plate count, 1 g) | < 1×10³ CFU |
| Thermophilic aerobes (plate count, 1 g) | < 5×10² CFU |
| Coliforms (1 g) | < 1×10² CFU |
| Thermophilic spores (1 g) | < 1×10² CFU |
| Salmonella (225 g) | Absent |
| Yeasts / Molds (per g) | < 1×10² CFU each |
| Sensory / Packaging / Shelf Life | |
| Color / Odor-Flavor / Appearance | Dark brown / Characteristic / Fine powder |
| Packaging | 20 kg natural kraft paper bags, 3-ply, internal Polykraft lining with micro-perforations |
| Shelf life | 24 months from manufacture date, stored at 18–28°C |
Figures per supplier technical specification. Complies with Food Chemicals Codex requirements and applicable national/international food regulations. Contains no colorants. Full certificate of analysis available per batch upon request.
Alkalized Cocoa Powder
Cocoa bean from which most of the fat content has been removed, obtained by mechanically pressing cocoa liquor/mass (beans or nibs) after shell separation, heat-treated with water and potassium carbonate solution (alkalization during roasting) and milled.
| Physico-Chemical Parameters | |
|---|---|
| Fat | 7.5 – 14% |
| pH (10% solution) | 6.00 – 7.20 |
| Moisture | Max. 5.0% |
| Ash | Max. 10% |
| Fineness (through Mesh 200 / 75 µm) | Min. 98.0% |
| Sedimentation | Max. 2.0 ml/2.5 g |
| Foreign matter | Absent |
| Contaminants | |
| Copper / Iron / Lead / Arsenic / Cadmium | Max. 5.0 / 2.0 / 0.5 / 1.0 / 0.3 mg/kg respectively |
| Microbiological Parameters | |
| Mesophilic aerobes (plate count, 1 g) | < 1×10³ CFU |
| Thermophilic aerobes (plate count, 1 g) | < 5×10² CFU |
| Coliforms (1 g) | < 1×10² CFU |
| Thermophilic spores (1 g) | < 1×10² CFU |
| Salmonella (225 g) | Absent |
| Yeasts / Molds (per g) | < 1×10² CFU each |
| Sensory / Packaging / Shelf Life | |
| Color / Odor-Flavor / Appearance | Dark brown / Characteristic / Fine powder |
| Packaging | 20 kg natural kraft paper bags, 3-ply, internal Polykraft lining with micro-perforations |
| Shelf life | 24 months from manufacture date, stored at 18–28°C |
Figures per supplier technical specification. Complies with Food Chemicals Codex requirements and applicable national/international food regulations. Contains no colorants. Full certificate of analysis available per batch upon request.
Cocoa Butter
The fat of the cocoa bean, obtained by mechanical extraction or pressing of cocoa liquor/mass after shell separation, heat-treated with alkaline solution (roasting) and milled.
| Physico-Chemical Parameters | |
|---|---|
| Free fatty acids (as oleic acid) | ≤ 1.5% |
| Peroxide value (meq O₂/kg) | ≤ 3.0 |
| Foreign matter | Absent |
| Moisture | < 0.3% |
| Identity | |
| Saponification value (mg KOH/g) | 188 – 200 |
| Refractive index (D 40°C) | 1.453 – 1.462 |
| Melting point | 28 – 35°C |
| Iodine value (Wijs) | 33 – 40 |
| Contaminants | |
| Copper | Max. 0.4 mg/kg |
| Iron / Lead / Arsenic | Max. 2.0 / 0.5 / 0.5 mg/kg respectively |
| Cadmium | Max. 0.3 mg/kg |
| Microbiological Parameters (on request) | |
| Total plate count (1 g) | Max. 1×10³ CFU |
| Molds / Yeasts (per g) | Max. 1×10² CFU each |
| Coliforms (1 g) | < 10 CFU |
| Salmonella (25 g) | Absent |
| Sensory / Packaging / Shelf Life | |
| Odor / Color / Flavor / Appearance | Characteristic / Characteristic yellow / Characteristic / Solid |
| Packaging | 20 kg cardboard boxes with internal polyethylene liner |
| Shelf life | 24 months from manufacture date, stored below 28°C |
Figures per supplier technical specification. Complies with Food Chemicals Codex requirements and applicable national/international food regulations. Contains no colorants. Full certificate of analysis available per batch upon request.
Cocoa Liquor / Mass
Obtained by milling the cocoa bean after shell separation, heat-treated with alkaline solution (roasting) and/or water.
| Physico-Chemical Parameters | |
|---|---|
| Fat | Min. 47.0% |
| pH (10% solution) | 5.2 – 7.2 |
| Moisture | Max. 2.0% |
| Ash | Max. 16% |
| Fineness (through Mesh 75 µm) | Min. 95.0% |
| Contaminants | |
| Copper / Iron / Lead / Arsenic / Cadmium | Max. 5.0 / 2.0 / 0.5 / 1.0 / 0.3 mg/kg respectively |
| Microbiological Parameters | |
| Mesophilic aerobes (plate count, 1 g) | < 1×10³ CFU |
| Thermophilic aerobes (plate count, 1 g) | < 5×10² CFU |
| Coliforms (1 g) | < 1×10² CFU |
| Thermophilic spores (1 g) | < 1×10² CFU |
| Salmonella (225 g) | Absent |
| Yeasts / Molds (per g) | < 1×10² CFU each |
| Sensory / Packaging / Shelf Life | |
| Color / Odor-Flavor | Dark brown / Characteristic |
| Packaging | 20 kg cardboard boxes with internal polyethylene liner |
| Shelf life | 24 months from manufacture date, stored at 18–28°C |
Figures per supplier technical specification. Complies with Food Chemicals Codex requirements and applicable national/international food regulations. Contains no colorants. Full certificate of analysis available per batch upon request.