COCOA LIQUOR (MASS)

-Microbiological data

Total Plate Count: <5,000 CFU/g Mold: <50 CFU/g Yeast: <50 CFU/g Coliform bacteria: <10 CFU/g Enterobacteriaceae: Negative/g Escherichia coli: Negative/g Salmonella/25g: Negative

-Packaging

Inner bag: Polypropylene Outer bag: Corrugated box Net weight: 30 kg

-Shelf life

Product usage As raw materials for the production of chocolate, confectionery, cacao powder and butter extraction.

–Storage conditions

Store in a cool, dry place away from heat sources and foreign odors, at a temperature of 18°C to 22°C and at a relative humidity of 50-55%.

–Pesticide residues

Not detectable (a reporting limit of 0.01 mg/kg is required for analysis)

-Contaminants and other chemical residues

According to the valid legal framework (e.g. Commission Regulation (EC) No. 1881/2006) regarding maximum levels for specific contaminants in foodstuffs This product complies with the management of Certified Food Quality and Safety System in accordance with customer requirements.

We specialize in enhancing every stage of the process, from cocoa bean production to marketing, ensuring excellence standards and competitive pricing.