Competencies

Prouction of Cocoa Liquor

PRODUCT/ PRODUCT CATEGORY COCOA LIQUOR
PROCESS Steam sterilization, alkalized/natural cocoa product
Food Safety Characteristics Steam sterilization, processed in accordance with Good Manufacturing Practice (GMP) and HACCP food safety control.
Physical and Chemical Characteristics
Residue 2% (75 micron 200 mesh sieve)
Color Brown
Flavor Typical chocolate flavour
pH Natural 5.6- 6.2 (low acid)
Alkalized 6.5-7.2
Fat Content 54-57%
Moisture 2.0% max
Fineness 99% min
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
INTENDED MARKET Raw material for beverage/ chocolate industries
CONSUMER/ CUSTOMER USE Edible grade
PACKAGING 25kg/ net wt., pack in corrugated carton body with LDPE square bottom 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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