Physical Index
Appearanceï¼Solid
Odor and Taste Characteristic cocoa flavor
Color Dark brown
Chemical Index
Moisture 2% max
Melting point (â) 30-35
Fat content 52% min
PH value 5.0-5.8
Ash content 6% max
Fineness 98% min.
Microbiological Characteristics
1) Total plate count : ≤5000cfu/g
2) Coliforms: ≤30MPN/100g
3) Yeast count: ≤50cfu/g
4) Pathogenic bacteria: Negative
Packaging: In 25kgs craft paper cartons with inner polythene liner