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 |