PPP Cocoa Butter Deodorised
25 kg cartons99.9% total fat; melting point 33–36°CWest African
Filtered, deodorized cocoa butter with a mild cocoa taste and aroma.
OUT OF STOCK
Product Description
Cocoa beans are cleaned, winnowed (de-shelled) alkalized/not alkalized & roasted (sterilized), grind into cocoa mass, then pressed to separate the cocoa butter from the solids (cake). The Process description: remaining cocoa butter is then filtered pass the deodorization. The deodorized cocoa butter passed sieves and magnets or matetaldetection. The deodorized cocoa butter is ready for delivery bulk or packed into 25 kg cartons.
Origin:Predominant West African cocoa beans
Physical appearance:Liquid,transparant, typical color
Odour:Mild cocoa, without off-flavour
Taste:Mild cocoa, without off-flavour
Storage and Packaging
Status
LiquidSolid, packed in 25 kg cartons Temperature conditions 45-50°C. Humidity: max 65% Temperature conditions max. 20°C. Humidity : max 65% Storage conditions:
Shelf life:max. 1 month from date road tankers max. 24 month from date of manufacture 25 kg closed corrugated cardboard cartons with
Packaging material:Sealed foor stuff road tankers polythene inner line bags
Labelling:Material name, Supplier, Production date, Batch number, Best Before Date
Dispatch unit:Liquid in bulk Palletized
Physical Chemical Data
| Parameter | Target value | Limit | Method |
|---|---|---|---|
| Moisture content | <0.1% | max. 0.1% | IOCCC - 1952 |
| FFA | <1.75% | max. 1.75% | ISO 660 |
| Refractive Index (D40C) | 1.456 - 1.459 | 1.456 - 1.459 | ISO 6320 |
| Peroxide Value | <3 meqO2/ kg | max. 3 meqO2/ kg | ISO 3960 |
| Iodine Value | 33 - 42 g/Hg | 33 - 42 g/Hg | ISO 3961 |
| Unsaponifiable matter | <0.35% | <0.35% | ISO 3596 |
| Melting Point | 33-36°C | 33-36°C | IOCCC |
Microbiological data
| Parameter | Target Value | Limit | Method |
|---|---|---|---|
| Total Plate Count | <1000 cfu/g | Max. 5000 cfu/g | ISO 4833 |
| E.coli | Negative /g | Negative /g | ISO 16649 |
| Mould | <10 cfu/g | Max. 50 cfu/g | ISO 21527-1 |
| Yeast | <10 cfu/g | Max. 50 cfu/g | ISO 21527-1 |
| Enterobacteriaceae | <10 cfu/g | Max. 10 cfu/g | ISO 21528 - 2 |
| Salmonella | Negative /25g | Negative /25g | ISO 6579 |
Nutritional data (per 100g)
The mentioned nutritional values are all indicative data. The values originate from analytical results. The expressed analytical data comprise relevant nutritional components only. KJ /100g
Energy3700 | 885 kcal /100g
Protein- g /100g
Carbohydrates- g /100g
of which sugar- g /100g
Total fat99,9 g /100g
of which saturated fatty acids60,0 g /100g
of which unsaturated fatty acids36,0 g /100g
of which polysaturated fatty acids3,9 g /100g
Trans fatty acids- g /100g
Theobromine1,3 g /100g
Caffeine0,30 g /100g
Cholesterol2,7 mg /100g
Vitamin E8 mg /100g
Iron< 2 mg /100g
Phosphorus< 50 mg /100g