DHK International

One stop service for any cocoa products as follows.

Cocoa Butter, Cocoa Mass, Ccocoa Powder

Physical Index

Appearance

Solid

flavor and Taste

Characteristic cocoa flavor, must not taste moldy or burnt

Color

Yellowish white

Chemical Index

Moisture and volatile matter (%)

Max. 0.2

Melting point (°C)

30-35

F.F.A. (Expressed as %m/m oleic acid)

Max. 1.75

Saponification value

188-198

Iodine Value (gI/100g

33-42

Refractive Index (expressed as N40/D)

1.4560-1.4590

Color Value (g K2Cr2O7/100mLH2SO4)

Max. 0.15

Arsenic (mg/kg)

Max. 0.1

Microbiological Index



Total Plate Counts

Max. 5,000cfu/g

Yeast / Mould

Max. 50cfu/g

Coli form / E-coli

Negative

Salmonella, Shigella, Staphylococcus Aureusa

Negative



Promotional price Pure packaging natural raw cocoa butter 25kg

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Promotional price Pure packaging natural raw cocoa butter 25kg

Promotional price Pure packaging natural raw cocoa butter 25kg

Quick Details

Description

Physical Index	Appearance	Solid
	flavor and Taste	Characteristic cocoa flavor, must not taste moldy or burnt
	Color	Yellowish white
Chemical Index	Moisture and volatile matter (%)	Max. 0.2
	Melting point (°C)	30-35
	F.F.A. (Expressed as %m/m oleic acid)	Max. 1.75
	Saponification value	188-198
	Iodine Value (gI/100g	33-42
	Refractive Index (expressed as N40/D)	1.4560-1.4590
	Color Value (g K2Cr2O7/100mLH2SO4)	Max. 0.15
	Arsenic (mg/kg)	Max. 0.1
Microbiological Index	Total Plate Counts	Max. 5,000cfu/g
	Yeast / Mould	Max. 50cfu/g
	Coli form / E-coli	Negative
	Salmonella, Shigella, Staphylococcus Aureusa	Negative