Cocoa Cakes, Fat Content 10-12%, Moisture 4% Max, Brown (New)

Description

Overview
1. Cocoa cakes
2. Packing can be done in bulk presentation
Physicochemical Properties
1. Fat content: 10 to 12%
2. Moisture: 4% maximum
3. Fineness (200 mesh: 75 µm): 98.5% minimum
4. pH: 5 to 6
5. Ash: 8% maximum
Microbiological Properties
1. Standard plate count: 5 x 10³ CFU/g maximum
2. Total coliforms: < 10 CFU/g
3. E. coli: negative
4. Enterobacteriaceae: absent
5. Moulds count: 50 CFU/g maximum
6. Yeasts count: 50 CFU/g maximum
7. Staphylococcus aureus: < 10 CFU/g
8. Salmonella / 25g: absent
Organoleptic Properties
1. Color: brown
2. Flavor: characteristic of cocoa cake
3. Odor: characteristic of cocoa cake, free of foreign odors
Nutritional Properties
1. Total fat: 11 g in 100 g of product
Minimum Order Quantity
1. 5 tons