Oluji Pure Cocoa Powder Company

Pure Cocoa cake

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.