Enhanced TDS
Identification & Functionality
- Ingredient Name
- Manufactured By
- Technologies
- Product Families
Applications & Uses
- Markets
Properties
- Physical Form
- Appearance
- Red Brown Powder
- Physical Properties
Value Units Test Method / Conditions Moisture max. 4.5 % - Screen Analysis (Passing 200 mesh) 99.5 % wet method - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Appearance Brown/ Red Brown/ Black powders - - Odor Cocoa Powder - - pH (10% distilled water solution) 5.2 - 8.6 - - Auto Ignition Temperature approx. 165 °C - Microbiological Values
Value Units Test Method / Conditions Standard Plate Count max. 5000 /g - Yeast & Molds Count max. 100 /g - Coliform max. 3 /g - E. Coli max. 3 /g - Salmonella Negative 375/g - - Chemical Analysis
Value Units Test Method / Conditions Fat (Cocoa Butter) 10 - 12 % - pH 7.3 - 8.0 - -
Packaging & Availability
- Packaging Type
- Packaging Information
- Packed in 50 pound multi-wall Kraft paper, polylined bags. Shipped on pallets with slip sheets and stretch wrap.
Storage & Handling
- Shelf Life
- 24 months
- Storage and Shelf Life
Store in cool (70°F max.) dry, odor free area. Shelf life is 24 months