Competencies

Production of Cocoa Butter

PRODUCT/ PRODUCT CATEGORY COCOA BUTTER
PROCESS Prime Pressed Cocoa Butter
Food Safety Characteristics Steam sterilization, processed in accordance with GMP and HACCP food safety control.
Physical and Chemical Characteristics
Color Golden yellow
Flavor Typical cocoa butter
Free Fatty Acid as Oleic Acid 1.75 max
Acid value 3.50 max
Moisture 0.3% max
Iodine value 32-38
Peroxide value 4.0 KOH max
Saponification value 188-198
Unsaponification value(%) 0.6 max
Melting point 32-36
Refractive index 1.456-1.459
Microbiological Characteristics
Total Plate Count/g 2000
Mold & Yeast/g 50 max
Coliforms/g Negative
Enterobacteriaceae/g Absent
Salmonella/25g Absent
INTENDED MARKET Raw material for chocolate, pharmaceutical and cosmetic industries
CONSUMER/ CUSTOMER USE Edible grade and fit for human consumption
PACKAGING 24 months from date of manufacture, keeping in original packaging and under optimum storage condition
SHELF LIFE 24 MONTHS from date of manufacture, keeping in original packaging and under optimum storage condition
STORAGE CONDITIONS Temperature:15-200c (58-680F); RH:<60% in clean, dry, well ventilated storage room, from sunlight and free from strong odors
LABELLING/ LABEL INSTRUCTIONS Product Name
Net Weight
Name and Address of Manufacturer
Batch Number
Production/ Expiration date
Instruction on Hook usage
NIS Number
DISTRIBUTION CONTROL Use of only Containerized Vehicles to prevent physical damage and extreme temperatures
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