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  • Pil Specification Sheet For Natural Cocoa Cake

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    sterling
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    Natural Cocoa Cake has a total fat content between 10-12%, a maximum moisture content of 5%, and a pH between 5.4-5.8. It should have characteristic cocoa flavor and color without off-flavors or odors, and a maximum shell content of 1.75%. The cake meets specified microbiological limits for total plate count, yeast and mold, coliforms, E. coli, and Salmonella. It is packaged in a multi-wall Kraft paper bag with poly liner at 25 kg and should be stored in a cool, dry, ventilated area between 22-25°C with less than 65% relative humidity.

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    Cocoa pil specs

    Original Title

    Pil Specification Sheet for Natural Cocoa Cake

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    Natural Cocoa Cake has a total fat content between 10-12%, a maximum moisture content of 5%, and a pH between 5.4-5.8. It should have characteristic cocoa flavor and color without off-flavors or odors, and a maximum shell content of 1.75%. The cake meets specified microbiological limits for total plate count, yeast and mold, coliforms, E. coli, and Salmonella. It is packaged in a multi-wall Kraft paper bag with poly liner at 25 kg and should be stored in a cool, dry, ventilated area between 22-25°C with less than 65% relative humidity.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    93 views1 page

    Pil Specification Sheet For Natural Cocoa Cake

    Uploaded by

    sterling
    Natural Cocoa Cake has a total fat content between 10-12%, a maximum moisture content of 5%, and a pH between 5.4-5.8. It should have characteristic cocoa flavor and color without off-flavors or odors, and a maximum shell content of 1.75%. The cake meets specified microbiological limits for total plate count, yeast and mold, coliforms, E. coli, and Salmonella. It is packaged in a multi-wall Kraft paper bag with poly liner at 25 kg and should be stored in a cool, dry, ventilated area between 22-25°C with less than 65% relative humidity.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Specification Sheet for Cocoa Cake

    Product: Natural Cocoa Cake

    Physical Characteristics

    Total Fat: 10 - 12%


    Moisture: 5.0% maximum
    pH: 5.4 – 5.8
    Color and Flavor: Characteristic, free of any off-flavors or
    odors
    Shell Content: 1.75% maximum

    Microbiological Characteristics
    TPC: 5,000 CFU/g maximum (or customer
    specification)
    Yeast and Mold: <50 /g maximum
    Coliforms: (in 1g) negative
    Escherichia coli: (in 1g) negative
    Salmonella: (in 25g) negative

    Packaging: Multi-wall Kraft paper bag with poly liner


    @25 kg net weight

    Recommended storage: The product must be stored in a cool dry


    area free of any foreign odors. The
    product should be ventilated and covered.
    Ideal storage conditions are at 22 to 25
    degrees Celsius with less than 65%
    relative humidity.

    Labeling: Natural Cocoa Cake 10-12%

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