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| Description : |
| | DUTCHED PROCESS | | Product Code | : | 15-MK-200 | 17-MK-200 | 21-MK-400 | 23-MK-550 | | | Colour | : | Medium Brown | Medium Brown | Mild Reddish Brown | Dark Reddish Brown | | | pH | : | 7.1 - 7.4 | 7.1 - 7.4 | 7.3 -7.6 | 7.1 - 7.4 | | | Butter content | : | 15 ± 1% | 17 ± 1% | 21 ± 1% | 23 ± 1% | IOCCC,115-1990 | | Ash content | : | less than 11.5% | less than 11.5% | less than 9.5% | less than 9.5% | IOCCC,4a-1973 | | Flavour | : | cocoa aroma free from foreign odours and taints | | | Moisture content | : | less than 4.5% | IOCCC,3/1952;105-1988 | | Sediment test | : | over 6 minutes to settle 0.25 ml per litre | | | Shell content | : | less than 1.75% | AOAC,13.021 | | Lipase & proteinase | : | free from active lipase and proteinase | | | Standard plate count | : | less than 5,000 col/g | IOCCC,118-1990 No.2 | | Moulds | : | less than 50 col/g | IOCCC,118-1990 No.7 | | Yeasts | : | less than 50 col/g | IOCCC,118-1990 No.7 | | E. coli in 1 g | : | absent | IOCCC,118-1990 No.4 | | Salmonellae in 100 g | : | absent | IOCCC,118-1990 No.8 | | Enterobacteriaceae in 1 g | : | absent | IOCCC,118-1990 No.5 | | Packing for Cocoa Powder | : | export quality packing in 25 kg multi-wall kraft paper bag with an inner PE moisture barrier | | | Packing for Cocoa Cake | : | export quality packing in 40 kg multi-wall kraft paper bag with an inner PE moisture barrier | | | Notes | : | other range of pH, fat contents and colour can be considered and produced on request | | The products are not subject to sterilization by fumigation or irradiation
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