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Contact
us |
| Add： |
Qisheng Road, Paojiang
Development Area,Shaoxing,Zhejiang Province,
China |
| Tel： |
0086-575-88175688 |
| Fax： |
0086-575-88173988 |
| E-mail：info@xgcocoa.com |
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| Cocoa
mass:
Weed out sundries,
then bake cocoa
beans and winnow,
grind the cocoa
nibs subtly,
the liquor which
we get is called
cocoa mass,
and also is
called cocoa
material or
bitter material. |
|
| The
sense organ
of Cocoa mass,
physics and
chemistry index
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Feeling
and
view
request: |
Color
and
lustre：red
brown
or thick
red
brown |
Smell、taste:
natural
cocoa
flavour,
without
musty
odor,
burned
taste,
or other
foreign
taste |
|
Physics
and
chemistry
request: |
Cocoa
butter
（on
dry
matter
basis）/（%）≥52.0 |
Moisture
content
and
volatile
matter
（%）≤2.0
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Fineness
through
200
mesh
sieve/（%）98.0
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| Microbiology
index |
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Microbiology
index |
Index |
Total
bacteria
count/（cfu/g）
≤ |
5000 |
Coliform
group/（MPN/100g）
≤ |
30 |
Pathogen（salmonella、shigella、staphylococcus
aureus）
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Negative |
Yeast
count/（cfu/g）
≤ |
50 |
Mould
count/（cfu/g）
≤ |
50 |
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