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This is the first product obtained after processing of cocoa beans. It is also known as cocoa mass, chocolate liquor, cocoa paste, chocolate paste or just chocolate as per United States Food Standards of Identity. Once further refined it is also called unsweetened baking chocolate.
Cocoa Mass is at the heart of chocolate. It’s the product from which cocoa butter and cocoa powder are isolated and is the key raw material for making milk and dark chocolates. It also finds usage in ice-creams, bakery and confectionery.
Our Elephant brand Cocoa Liquor comes from Ghana beans that are not blended with any other. There are few suppliers around the world who can make such a claim. This mass has a minimum fineness of 98% and a strong rich flavour of roasted cocoa.
SPECIFICATION SHEET OF COCOA LIQUOR
1
QUALITY
SUITABLEFOR HUMAN CONSUMPTION ,NON ALKALINE FREE FROM ALL HARMFUL OR TOXIC SUBSTANCES
ORGANOLEPTIC PHYSICAL AND CHEMICAL PROPERTIES
1
COLOR
DARK BROWN
2
ODOUR AND TASTE
TYPICAL COCOA SMELL , MUST NOT TASTE MOULDY OR BURNT ,NO FLAVOUR ADDITIVES
3
MOISTURE
4.00%(MAX)
4
FREE FATTY ACIDS ( AS OLEIC ACID)
1.75% (MAX)
5
MOISTURE
1.50% ( MAX)
6
FAT
52.00% ( MIN)
7
PH (10% SOLUTION)
5.20-5.60
8
FINENESS
98.5% (MIN) FINE THROUGH A 200 MESH SIEVE
9
TOTAL ASH
2.00 TO 3.00%
MICROBIOLOGICAL QUALITY
1
TOTAL PALTE COUNT
5000 PER GRAM (MAX)
2
YEAST
50 PER GRAM (MAX)
3
MOULDS
50 PER GRAM (MAX)
4
ESCHERICHIA COLI
ABSENT IN 1.0G
5
ENTEROBACTERIACEAE
ABSENT IN 1.0G
6
SALMONELLA
ABSENT IN 1.0G
PACKAGING
1
MATERIAL
IN CORRUGATED PAPER CARTON WITH INNER POLYETHYLENE LINER
2
NET WEIGHT
25.0 KG
STORAGE
1
CONDITIONS
STORE COOL AND DRY AT 20° C (MAX ) AT 60 % RELATIVE HUMIDITY (MAX)
2
SHELF LIFE
TWO (2) YEARS IN ORIGINAL PACKAGING WHEN STORED PROPERLY
