name : natural cocoa butter
ingredients : 100% cocoa nibs (origin : côte d ivoire)
organoleptic description :
color : clear, pale yellow / oder/taste : free of any off flovours or ordors
physical and chemical properties :
free fatty acids (ffa) : between 7 and 8 %
melting point : 30 35°c
microbiology :
total plate count : 5.105 cfu/g max yeasts :10² c cfu/g max
moulds : 10² cfu/g max
enterobacteriacea : absent/0,01g
coliformes totaux : absent/0,01g
eschérichia coli : absent/0,1g
salmonella : absent/25g
gmo status :
product is made of gmo free cocoa beans 100% no other ingredients are used in production
neither as component nor as an additive, including those obtained with help of genermodifying technology.
application :
to use as raw material for manufacturing of chocolate products.
manifaturing principles :
the procedures are in place aimed at prevention of contamination, premature spoilage,
dissatisfactory quality of the product, at traceability, and at quality controlled documented
inspections of raw material, equipment, packing material and product.
packing : solid product in kraft boxes with high density polyethylene liner bag
poids net/net weight : 25kg
shelf life :
24 months in dry and cool place without extraneous odors. the product should be ventilated
and covered. ideal storage conditions are at 18 to 20 degrees celsius with less than 65%

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