| Specifications For Tytan Cocoa
Powder Alkalised
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| PARAMETER
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STANDARD
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Description
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Fine brown powder obtained by pulverizing low fat Alkalized Cocoa cake derived from seed of cocoa beans.
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Colour & Appearance
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Fine brown colour powder.
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Odour & Taste
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Characteristic cocoa aroma and flavour.
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Moisture
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5.0 max, percent by mass.
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Fat content (Moisture free basis)
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11.0 +/- 1.0 %
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pH (10.0 % solution)
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7.0 +/- 0.2
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Fineness, (%< 75µm)
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99.75min. (wet method, through 200 mesh sieve)
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Packing
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Poly lined HDPE, bags, 25.0 kg each, and (500gx40) in a carton, net 20kg each.
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Storage
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Temperature: 15 - 20C (59-68F), RH : < 60% in clean, dry well ventilated storage and free from strong odors.
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Shelf Life
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24 months from within date of manufacture.
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| Microbial
Parameters
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Total aerobic Plate Count / g
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5000 Max
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Yeast & Mold / g
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50 Max
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Coliform / g
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10 Max
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E.coli /g
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Absent
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Salmonella spp / 25g
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Absent
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Staphylococcus Aureus / g
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Absent
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