Products
Cocoa Powder
Typical Ingredient Declaration
Cocoa Powder processed with alkali.
| Test | Specification | Test Method |
|---|---|---|
| Cocoa butter content | 23 +/1% |
IOCCC, 8a/1972 ;IOCCC, 1151990 |
| pH Tolerence | 7.3 +/0.2 % |
IOCCC, 9/1972 |
| Moisture content | 4.5% Maximum (median 3.5%) |
IOCCC, 3/1952; IOCCC, 1051988 |
| Ash content on fat free dry matter | 12.3% Maximum |
IOCCC, 4a/1973 |
| Shell content on alkali free nibs | 1.75% Maximum |
AOAC, 970.23 |
| Fineness(wet) | Minimum 99.75% < 0,075mm = through 200 mesh ASTM sieve |
IOCCC, 13/1970; IOCCC, 1161990 |
| Color | Dark red |
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| Appearance | Brown powder |
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| Solubility | Dispersion |
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| Density | 10/12% ca 350 g/l 20/22% ca 400 g/l |
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| Total plate count | 5000/g Maximum(median 300/g) |
IOCCC, 1181990 no.2 |
| Molds | 50/g Maximum (median < 10/g) |
IOCCC, 1181990 no.7 |
| Yeasts | 10/g Maximum |
IOCCC, 1181990 no.7 |
| Enterobacteriaceae | Absent/1g |
IOCCC, 1181990 no.5 |
| E. coli/Coliform | Absent/1g |
IOCCC, 1181990 no.4 |
| Salmonella | Absent/750g |
FDA category II BAM 8th edition, 1995 |
| Heat resistant spores | X Minimum Y C; 3 days at Z C |
On request |
Kosher Status
Produced under Rabbinical Supervision.
Optimum Storage and Handling
Product should be stored in a cool dry area which is free of any foreign odors. Ideal storage conditions are at 55-65° F with less than 50% relative humididty.
The bacteriological values have not been obtained by means of gas treatment or radiation. Free from active lipase and proteinase, milk or milk derivatives, egg or egg derivatives, rye or rye derivatives, soy or soy derivatives(except for lecithinated cocoa powder), colorants, glutamates(E620E623), benzoates(E210E219), BHA/BHT(E320E321), sulfurdioxides, and nuts.