Latest News- Metpack 2011 Scan Holdings had another succesful participation at Metpack 2011 in Germany.
It was a time for meeting friends from all over the World and strengthening our win-win relationships.
Elephant brand Cocoa Cake is obtained by traditional pressing of cocoa mass made from finest cocoa beans of Ghana. The mass is produced after careful selection, perfect roasting, hulling and milling of best cocoa nibs. This is fed into hydraulic presses to remove a specific percentage of the cocoa butter fat, leaving behind cocoa cake.
The cocoa cake is either broken into smaller pieces (kibbled) and sold into the generic cocoa cake market, or ground into a fine powder.
SPECIFICATION SHEET OF COCOA CAKE
1
QUALITY
SUITABLEFOR HUMAN CONSUMPTION ,NON ALKALINE FREE FROM ALL HARMFUL OR TOXIC SUBSTANCES
ORGANOLEPTIC PHYSICAL AND CHEMICAL PROPERTIES
1
COLOR
LIGHT BROWN
2
ODOUR AND TASTE
TYPICAL COCOA SMELL , MUST NOT TASTE MOULDY OR BURNT, NO FLAVOUR ADDITIVES
3
MOISTURE
4.00%(MAX)
4
FAT
10.00-12.00%
5
Ph (10% SOLUTION)
5.20-5.60
6
FINESSS
98.50%(MIN) FINENESS THROUGH A 200 MESH SIEVE
7
TOTAL ASH
5.00-6.40%
8
WATER SOLUBLE ASH
3.00%(MAX)
9
WATER INSOLUBLE ASH
3.40%(MAX)
10
ACID INSOLUBLE ASH
0.20%(MAX)
11
SHELL CONTENT IN NIBS
1.75 %( MAX)
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 4 PLY KRAFT PAPER BAG WITH INNER POLYETHYLENE LINER
2
NET WEIGHT
25.00/40.00 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
