Physical and Chemical Characteristics
Color	Reddish Brown
pH	9,1
Fat Content (%)	12,1
Moisture (%)	3,4
ASH Content (%)	13 max.
Fineness	min. 99.75 (Wet method, through 200 mesh sieve)
FFA (as Oleic) Acid (%)	1.75 max.
Microbiological Characteristics
Total Plate Count / g	<1,200
Yeast & Mold / g	<10
Enterobacteriaceae / g	not detected
Coliforms / g	not detected
E. coli / g	not detected
Salmonellae / 375g	not detected
Lipase Activity	not detected

Storage conditions

Cocoa powder should be stored in a dry, clean, and well-ventilated room, without any foreign smell, at a temperature of 18 ° C ± 5 ° C and a relative humidity of not more than 75 %.

Do not expose cocoa powder to direct sunlight.

Shelf life

24 months from date of manufacture when stored in its original packaging and under optimal storage conditions.

Packaging

0.5 kg, 1 kg, 2.5 kg, 5 kg, 10 kg, 25 kg.

Packages are marked with product type label, batch number, net weight, production date and shelf life.

Cocoa powder is produced from non-GMO raw materials using steam sterilization, and is processed in accordance with HACCP Good Manufacturing Practices rules.