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Cocoa Mass

Cocoa Mass is known as cocoa liquor and is the first liquid stage of processing cocoa beans. Cocoa liquor usually passes through 2-3 stages of grinding to achieve the required finesse. It is the base ingredient for manufacturing of all chocolate.

PRODUCT DETAILS

PHISICAL AND CHEMICAL CHARACTRISTICS
Fat Content (%) 54 +/-3
Moisture (%) 2 % Max
Fineness(200 mesh 75um) (%) 98 Min
pH(to 10%) 5,0-6,0
Ash (%) 4 Max
MICROBIOLOGICAL CHARACTERISTICS
Standerd Plate count 5 x 103 cfu/g Max
Total Coliforms < 3MPN/g o`<10
E-Coli Negative/g
Entrobacteriae g Negative/g
Moulds Counts 50 cfu/g Max
Yeast Counts 50 cfu/g Max
Staphylococcus aureus < 10 cfu/g
(*) Salmonella 25g(*) Absence
Colour Dark Brown
Flavour Charactristic to cocoa
Odur Charactristics, free from foreign or disagreeably odours
INGREDIENTS Product made with selected ingredients: Cocoa Mass(Cocoa Liquor) obtained from cocoa beans.II.

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