Description Product Overview Cocoa – soluble powder Scientific name: Theobroma cacao Family: Malvaceae Part of the plant used: pulp of fruit Origin: Brazil Packaging And Storage Packing: stand up pouch in kraft ziplock / net weight: 200 g Storage: store in a cool and dry place, away from strong and direct light Shelf life: 12 months from date of manufacture, when properly stored Expiration: 24 months Free From Declarations Acidulant: free Preservative: free Gmo: free Irradiation: free Aroma: free Coloring: free Bse: free Organoleptic Characteristics Appearance: fine hygroscopic powder – result: conform – method: it-14 Color: dark brown – result: conform – method: it-14 Taste: characteristic – result: characteristic – method: it-14 Odor: characteristic – result: characteristic – method: it-14 Humidity: maximum 6% – result: 1.1 – method: it-08 Solubility: water soluble – result: conform – method: visual Ph at 25°c: 3.0 – 5.0 – result: 3.97 – method: it-09 Density: 400-500 g/ml – result: 443.3 – method: it-10 Microbiological Characteristics Assay: total bacteria – specification: < 3,000 cfu/g – result: 7.3 x 10² ufc/g – method: apha 7 Assay: total coliforms – specification: < 100 cfu/g – result: absent – method: apha 8 Assay: escherichia coli – specification: absent – result: absent – method: apha 8 Assay: molds and yeasts – specification: < 100 ufc/g – result: absent – method: apha 20 Assay: staphylococcus aureus – specification: absent – result: absent – method: apha 39 Assay: pseudomonas – specification: absent – result: absent – method: iso 13720:1995 Assay: salmonella sp – specification: absent in 25 g – result: conform – method: aoac 998.09 Assay: enterobacteria – specification: conform – method: aoac 998.09 Assay: enterobacteria – specification: absent – result: absent – method: apha 8 Assay: bacillus cereus – specification: < 100 ufc/g – result: absent – method: apha 8
