Semielaborado de Cacao
Polvo de Cacao
Natural Orgánica
TECHNICAL INFORMATION
NATURAL COCOA POWDER
Code: DC-CCA-01.01
Date: 06-Feb-2017
Version: 01
1.- PRODUCT DESCRIPTION AND INGREDIENTS
| Product obtained from semi-defatted cocoa cake of 10 – 12% fat content, reduced to fine powder by mechanical spraying processes. | |
| Ingredients | 100% Cocoa bean selection. |
2.- PHYSICOCHEMICAL CHARACTERISTICS
| Parametric | Method | Value | Unity |
|---|---|---|---|
| Grease | Nuclear magnetic resonance | 10 - 12 | % |
| PH | AOAC 970.21 | 5,2 – 6,1 | PH units |
| Humidity | AOAC 931.04 | Max. 3,5 | % |
| Ashes | AOAC 972.15 | Max. 10 | % |
| Fineness (75 μm) | Formerly 13/1970 | 99,0 +1 | % |
| Shell | - | Max. 1,75 | % |
3.- MICROBIOLOGICAL CHARACTERISTICS
| Parametric | Method | Maximum Value | Unity |
|---|---|---|---|
| Total count of aerobic plates | AOAC 990.12 | 5000 | u.f.c./g. |
| Yeasts | AOAC 997.02 | 100 | u.f.c./g. |
| Mold | AOAC 997.02 | 100 | u.f.c./g. |
| Total coliforms | AOAC 991.14 | <10 | u.f.c./g. |
| E-Coli | AOAC 991.14 | Absence | u.f.c./g. |
| Enterobacterias (*) | - | Absence | u.f.c./g. |
| Salmonella (*) | - | Absence | u.f.c./g. |
4.- ORGANOLEPTIC CHARACTERISTICS
| Color | Sensory | Light brown |
| Flavor | Sensory | Characteristic, free of strange flavors |
| Odor | Sensory | Characteristic, free of strange flavors |
5.- HEAVY METALS (*)
| Parametric | Maximum Value | Unity |
|---|---|---|
| Lead | 1,00 | mg/kg |
| Arsenic | 1,00 | mg/kg |
| Cadmium | 0,04 | mg/kg |
| Mercuric | 0,10 | mg/kg |
| Copper | 50,00 | ppm |
6.- PESTICIDES (*)
| Parametric | Maximum Value | Unity |
|---|---|---|
| Hexachlorocyclohexane (α-β-γ isómeros) | 0,01 | mg/kg |
| Dichloro diphenyl trichloroethane (DDT) and its metabolites | 0,01 | mg/kg |
7.- MYCOTOXINS (*)
| Parametric | Maximum Value | Unity |
|---|---|---|
| Aflatoxins B1 | 0,001 | mg/kg |
| Ochratoxins | 0,001 | mg/kg |
(*) These parameters are analyzed annually in a certified external laboratory, or by prior agreement with the client.
8.- NUTRITIONAL INFORMATION (Average values for 100g of product)
| Total Fat (g) | 11 |
| Saturated (g) | 7 |
| Trans (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 36 |
| Total Carbohydrates (g) | 52,64 |
| Diet Fiber (g) | 30,20 |
| Sugar (g) | 2,5 |
| Protein (g) | 24 |
| Calories (Kcal) | 417 |
9.- USE AND APPLICATIONS
The natural cocoa powder is used as a semi-processed product in the food industry in the manufacture of chocolates, confectionery and toppings.
10.- PACKAGING, STORAGE AND PRODUCT LIFE
| Description | |
|---|---|
| Packing: Box x 25 Kg. (Net weight) | External: Multi-layer kraft paper bag. Internal: High density polyethylene sheath. |
| Storage | Store on pallets, in a fresh and dry environment, free of pests, away from direct light. |
| Useful life | 24 months from the date of manufacture, under appropriate storage conditions. |
11.- CONDITIONS OF TRANSPORT
It must be transported under appropriate sanitary conditions, in a fresh and dry environment, free from pests and strong or unpleasant odors.
12.- DECLARATION
| Allergens | They are not used in the manufacture of the product. |
| GMO | They are not used in the manufacture of the product. |
