Competencies

Production of Cocoa Cake

PRODUCT/ PRODUCT CATEGORY COCOA CAKE
PROCESS Debacterialized, alkalized/natural cocoa product
Food Safety Characteristics Debacterialization, processed in accordance with Good Manufacturing Practice (GMP) and HACCP food safety control.
Physical and Chemical Characteristics
Color Brown- Reddish brown
Flavor Chocolate
pH Natural 5.6- 6.2 (low acid)
Alkalized 6.5-7.2
Residue 10-12%
Moisture 5.0% max
Odor Typical of cocoa; absence of any off aroma
Shell content 1.75 max (shell in nib after winnowing)
Microbiological Characteristics
Total Plate Count/g 5000 max
Mold & Yeast/g 50 max
Coliforms/g negative
Enterobacteriaceae/g absent
Salmonella/25g absent
Bacillus cereus/g (by identification) Absent
Bacillus cereus/g (by enumeration) 200
INTENDED MARKET Raw material for beverage industries/ general public
CONSUMER/ CUSTOMER USE Edible grade and fit for human consumption
PACKAGING 25kg/ net wt., packed in poly-lined multi-walled kraft paper bags; 40kg/net wt., packed in woven sack with inner lining.
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 room, away 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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