Cocoa Cake

Description

Cocoa cake is a cocoa product out of cocoa beans. Cocoa beans are pretreated to eliminate the impurity, then baked. The cocoa kernel is separated from the shell. The kernel is grinded, and the generated paste-like product is called cocoa liquor. The cocoa liquor is again pressed to eliminate part of the cocoa butter, and the pressed product is called Cocoa Cake. Physical Characteristics: 1) Fineness: *9.0 % min. through **0 micron sieve 2) Appearance: Fine, free flowing brown powder 3) Flavor: Characteristic cocoa flavour 4) Color: Light brown Chemical Characteristics: 1) Fat content: *0~*2% 2) PH value: 5.0~5.8 3) Moisture: 5% max. 4) Ash: *0% max. Microbiological Characteristics: 1) Total plate count: ***0cfu/g max. 2) Coliforms: *0MPN/**0g max. 3) Yeast count: *0cfu/g max. 4) Mould count: *0cfu/g max. 5) Pathogenic bacteria: Negative Outer packaging: N.W.: *5kg/craft bag G.W.: *5.*4kg/craft bag Quantity of *0&#**9;FCL/*0&#**9;FCL: **0bags /***0bags Total: *5 metric tons/*5 metric tons Min. Order Qty: *5MT(*0&#**9; FCL) Delivery Terms: FOB, CNF, CIF. Delivery time: About two weeks after prepayment or the receipt of L/C. Supply Capacity: 1, **0 tons/month Shelf Life: *4 months in original packaging. Keep natural cocoa cake in cool, dry storage and free from foreign odors. Payment: 1) T/T: *0% payment in advance, balance *0% effected against the copy of B/L. 2) Confirmed and irrepealable L/C at sight opened by first-class bank.