Sensory evaluation
Loose powder, medium brown, pleasant cocoa, without foreign ingredients.
Physical-chemical characteristics
Fat content
10 – 12%
pH value
5,7 ± 0,3
Moisture
max. 5 %
Fineness through 75 microns
99,5 % ± 0,3%
Microbiological characteristics
Total plate count
max. 5.000 cfu/g
Yeasts and moulds
max. 100 cfu/g
Enterobacteriaceae
max. 10 cfu/g
Salmonella
negativ /25 g
Escherichia coli
negativ /g
Packaging
Paper/PE 25 kg bags, wrapped with foil/europallets. The product is duly declared with: product name, producer name, net weight, date of production, shelf life and lot number.
Shelf life: 24 months.
The product is produced from non-GMO materials.
Transport package
On euro pallets.
Storage conditions
Storage must be cool, dry and free from odours.
Transport conditions
Covered, closed means of transport, orderly and free of foreign odours.