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 |