Export Ready
Cocoa Butter
Extracted from our finest fermented cocoa beans result in unique flavor and delightful aromas.
HS Code : 18040000
Packaging Information
Packed in a box of 25Kgs and then these boxes are plastic wrapped. The load capacity for one FCL of 20′ containers is 800 bags or equals to 20 Metric Tons
Free Fatty Acids (% m/m)
Melting Point (°C)
Saponification Value (KOH/g Fat)
Unsaponifiable Matter (%)
Iodine Value
Blue Value
Peroxide Value
Moisture (%)
Color
Flavor
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
: max. 1,75
: 30 – 34
: 188 – 198
: max. 0,35
: 33 – 42
: max. 0,05
: max. 4,0
: max. 0.3
: Pale Yellow Cocoa Butter
: Bland Cocoa Flavor
Refracto Index
Flavor
Total Plate Count (Colony/g)
Yeast (/g)
Mould (/g)
E-coli
Salmonellae
Relative Humidity of Air
Shelf Life
Application
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
………………………………………
: max. 1,454 – 1,458
: Normal
: max. 5000
: max. 50
: max. 50
: absent
: absent
: <60
: 1 year
: Chocolate, Cream, Fillings, Confectioner’s Coating, Cosmetics