NATURAL COCOA POWDER
-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: Kraft paper Net weight: 25 kg-Shelf life
24 months–Product usage
As a raw material for the production of sweetened cacao-powder, chocolate tablets, chocolate and recipes of chocolate drinks.–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 max 50%.–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
We specialize in enhancing every stage of the process, from cocoa bean production to marketing, ensuring excellence standards and competitive pricing.
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