Какао Торт (COCOA CAKE)
Это ключевой продукт в производстве шоколада и других кондитерских изделий, обладающий богатым вкусом и множеством полезных свойств.
Его натуральный состав и универсальность делают его незаменимым ингредиентом в кулинарии и косметике.
SPECIFICATION
| PRODUCT | CAKE |
| QUALITY DESCRIPTION | SUITABLE FOR HUMAN CONSUMPTION, NON-ALKALINE. FREE FROM ALL HARMFUL OR TOXIC SUBSTANCES |
ORGANOLEPTIC PHYSICAL AND CHEMICAL PROPERTIES
| PARAMETER | |
| APPERANCE | KIBBLED |
| COLOUR | LIGHT BROWN |
| ODOUR AND TASTE | TYPICAL COCOA SMELL, MUST NOT TASTE MOULDY OR BURNT, NO FLAVOUR ADDITIVES |
| MOISTURE | 4.00% (MAX) |
| FAT | 10.00-12.00% |
| FINENESS | MANUFACTURED FROM LIQUOR OF 98.50%(MIN) FINENESS THROUGH A 200 MESH SHEIVE (75 MACRONS) |
| TOTAL ASH | 5.00-6.40% |
| pH (10% SOLUTION) | 5.20-5.60% |
MICROBIOLOGICAL PARAMETERS
| TOTAL PLATE COUNT | 5OO0 CFU PER GRAM (MAX) |
| YEAST | 50 CFU PER GRAM(MAX) |
| MOULDS | 50 CFU PER GRAM(MAX) |
| COLIFORMS | NEGATIVE |
| ESCHERICHIA COLI | NEGATIVE |
| ENTEROBACTERIACEAE | < 10 CFU/GRAM |
| SALMONELLA | ABSENT IN 25 GRAM |
PACKAGING
| MATERIAL | IN 3-PLY KRAFT PAPER BAG WITH INNER POLYETHYLENE LINNER |
| NET WEIGHT | 25.0KG |
STORAGE
| CONDITIONS | STORE COOL AND DRY AT 20 Degree (MAX) AT 60% RELATIVE HUMIDITY (MAX) |
| SHELF LIFE | TWO (2) YEARS IN ORIGINAL PACKAGING WHEN STORED IN THE ABOVE CONDITION |