Kosher Certified
MX COCOA CAKE
Ingredients: Grade one quality Cocoa Beans of West African Origin
ORGANOLEPTIC QUALITY
Appearance: Free flowing without lumps and foreign matter
Taste: Chocolate
Odour: Chocolate
Colour: Brown
PHYSICO-CHEMICAL QUALITY
Moisture Content (%):≤5
PH: 5.6 }0.2
Fat (%):10-12
Fineness (through 200mesh): 98.5 minimum
MICROBIOLOGICAL QUALITY
Total Aerobic Count: ≤ 10,000cfu/g
Coliform Count: ≤ 3/g
E.coli: Absent in 1g
Moulds: ≤ 50/g
Yeasts: ≤10/g
Shelf Life: 2 years
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MX COCOA BUTTER
Ingredients: Grade one quality Cocoa Beans of West African Origin
Additives:None
Product Name, Name and Address ofmanufacturer, net Weight - 25kg, Production batch code and date, Best Before Date
ORGANOLEPTIC QUALITY
Taste: Chocolate
Odour: Chocolate
Colour: Golden Yellow
PHYSICO-CHEMICAL QUALITY
Moisture Content < 0.2
% Acid value 3.5
% Free Fatty Acid (as Oleic) 1.75
Iodine Value 33-42
Saponification value (KOH/gfat) 188-198
Unsaponifiable Matter (%) 0.28-0.35
Melting Behaviour 30-35 degree Celcius
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MX ALKALIZED COCOA POWDER
Ingredients: Grade one quality Cocoa Beans of West African Origin
Additives: Alkalizing Agent (Potassium or Sodium Carbonate)
ORGANOLEPTIC QUALITY
Appearance: Free flowing without lumps and foreign matter
Taste: Chocolate
Odour: Chocolate
Colour: Brown
PHYSICO-CHEMICAL QUALITY
Moisture Content (%):5
PH: 6.2 minimum
Fat (%)10-12
Fineness (through 200mesh): 98.5 minimum
MICROBIOLOGICAL QUALITY
Total Aerobic Count:10,000cfu/g
Coliform Count: 3/g
E.coli: Absent in 1g
Moulds: 50/g
Yeasts: 10/g
Shelf Life: 2 years
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MX COCOA LIQUOR
Ingredients: Grade one quality Cocoa Beans of West African Origin
Additives:None
Product Name, Name and Address ofmanufacturer, net Weight - 25kg, Production batch code and date, Best Before Date
ORGANOLEPTIC QUALITY
Taste: Chocolate
Odour: Chocolate
Colour: Golden Yellow
PHYSICO-CHEMICAL QUALITY
Moisture Content < 0.2
% Acid value 3.5
% Free Fatty Acid (as Oleic) 1.75
Iodine Value 33-42
Saponification value (KOH/gfat) 188-198
Unsaponifiable Matter (%) 0.28-0.35
Melting Behaviour 30-35 degree Celcius
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