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PRODUCT/CATEGORY COCOA BUTTER PROCESS Prime Pressed Cocoa Butter Food Safety Characteristics Steam sterilization, processed in accordance with GMP and HACCP food safety control. Physical & Chemical Characteristics Color Golden yellow Flavor Typical cocoa butter Free Fatty Acid as Oleic Acid 1.75 max Acid value 3.50 max Moisture 0.3% max Iodine value 32-38 Peroxide value 4.0 KOH max Saponification value 188-198 Unsaponification value (%) 0.6 max Melting point 32-36 Refractive index 1.456-1.459 Microbiological Characteristics Total Plate Count/g 2000 Mold & Yeast/g 50 max Coliforms/g Negative Enterobacteriaceae/g Absent Salmonella/25g Absent INTENDED MARKET Raw material for chocolate, pharmaceutical and cosmetic industries CONSUMER/ CUSTOMER USE Edible grade and fit for human consumption PACKAGING 24 months from date of manufacture, keeping in original packaging and under optimum storage condition SHELF LIFE 24 MONTHS from date of manufacture, keeping in original packaging and under optimum storage condition STORAGE CONDITIONS Temperature:15-200c (58-680F); RH:<60% in clean, dry, well ventilated storage room, from sunlight and free from strong odors LABELLING/ LABEL INSTRUCTIONS Net Weight: 500g, Batch Number : 0089 Production/ Expiration date: 07-20/07-22
