Cocoa Powder Specifications - JB250

Product Category ALKALIZED
Product Type Brown
Product Code JB250-11
Physical and Chemical Characteristics:
pH 6.8-7.2
Fat Content (%) 10 –12
Fineness, (%< 75μm) 99.75min. (wet method, through 200 mesh sieve)
Moisture (%) 5.0 max.
Shell Content (%) 1.75max (Shell in Nib after Winnowing)
Colour Up to standard
Flavour Up to standard
Microbiological Characteristics:
Total Plate Count / g 3,000 max.
Yeast & Mould / g 50 max.
Enterobacteriaceae / g Negative
Coliforms / g Negative
E. coli / g Negative
Salmonellae / 100g Negative