Oluji Pure Cocoa Powder Company

New York, United States

Process prime pressed cocoa butter food safety characteristics steam sterilization, processed in accordance with gmp and haccp food safety control. Physical and chemical characteristics color golden yellow flavor typical cocoa butter free fatty acid as oleic acid 1.75 max acid value 3.50 max moisture 0.3% max iodine value 32-38 peroxide value 4.0 koh max saponification value 188-198 unsaponification value(%) 0.6 max melting point 32-36 refractive index 1.456-1.459 microbiological characteristics total plate count/g 2000 mold & yeast/g 50 max coliforms/g negative enterobacteriaceae/g absent salmonella/25g absent intended market raw material for chocolate, pharmaceutical and cosmetic industries consumer/ customer use edible grade and fit for human consumption

Process debacterialized, alkalized/natural cocoa product food safety characteristics debacterialization, processed in accordance with good manufacturing practice (gmp) and haccp food safety control. Physical and chemical characteristics residue 1% (75 micron 200 mesh sieve) color brown- reddish brown flavor chocolate ph natural 5.6- 6.2 (low acid) alkalized 6.5-7.2 residual butter content 10-12% moisture 5.0% max fineness 99-99.75% appearance fine powder, absence of lumps odor typical of cocoa; absence of any off aroma shell content 1.75 max (shell in nib after winnowing) microbiological characteristics total plate count/g 5000 max mold & yeast/g 50 max coliforms/g negative enterobacteriaceae/g absent salmonella/25g absent bacillus cereus/g (by identification) absent bacillus cereus/g (by enumeration) 200, contact me on whatsapp on 08163173198

Process debacterialized, alkalized/natural cocoa product food safety characteristics debacterialization, processed in accordance with good manufacturing practice (gmp) and haccp food safety control. Physical and chemical characteristics color brown- reddish brown flavor chocolate ph natural 5.6- 6.2 (low acid) alkalized 6.5-7.2 residue 10-12% moisture 5.0% max odor typical of cocoa; absence of any off aroma shell content 1.75 max (shell in nib after winnowing) microbiological characteristics total plate count/g 5000 max mold & yeast/g 50 max coliforms/g negative enterobacteriaceae/g absent salmonella/25g absent bacillus cereus/g (by identification) absent bacillus cereus/g (by enumeration) 200 intended market raw material for beverage industries/ general public consumer/ customer use edible grade and fit for human consumption.