| CHEMICAL
STANDARDS
|
Fat
Content :
(soxhlet
extraction with petroleum ether) |
10.0
- 12.0 % |
| pH
Value : |
5.0
- 5.8 |
Shell
Content :
(calculated
based on alkali free nibs) |
1.75
% maximum |
| Moisture
Content : |
5.0
% maximum |
MICROBIOLOGICAL CHARACTERISTICS
|
| Total
Plate Count per gram : |
5,000
maximum |
| Yeasts
per gram : |
50
maximum |
| Moulds
per gram : |
50
maximum |
| Enterobacteriaceace
in 1 gram : |
Negative |
| Escherichia
Coli in 1 gram : |
Negative |
| Salmonella
in 25 grams : |
Negative |
SUGGESTED USAGES*
Used mainly as a breakfast beverage, in cakes or
chocolates, ice-cream or puddings, bakery plus dairy and
confectionery industries for end products requiring a light
brown color.
* The
suggested usages are made without warranty or guarantee as
we unable to anticipate all conditions under which this
information and our products may be used. Users are advised
to conduct their own tests to determine the safety and
suitability of each product. |
 |
HANDLING / STORAGE / SHELF LIFE
Store on pallets in
odour-free, cool and dry area, out of direct heat or sunlight,
away from walls. During shipment via sea vessel, product is
recommended to be stored under deck. Product should have a
shelf life of two (2) years from the date of production
if stored under ideal storage conditions in the original
sealed bag. Product is guaranteed free from sterilisation by
fumigation or irradiation and is also free of genetically
modified ingredients. |
