Código ET-003

Fecha de Elaboración 04/04/2019

PRODUCT DATA SHEET NATURAL Fecha de Revisión 01/12/2021
COCOA POWDER Versión 2
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It is a product from the pressing of cocoa liquor which results in a free flowing
and soluble powder obtained from the pulverization of the natural cocoa cake.
Its uses include: Preparation of chocolate desserts, such as ice cream and mousse,
sauces, cakes and cookies.
ORGANOLEPTIC ANALYSIS

CHARACTERISTICS SPECIFICATIONS RESULT COVENIN STANDARD

Taste Bitter astringent According 1479:1998

Smell Free from Strange Odors. According 1479:1998
Color Light brown According 1479:1998
Appearance Uniform Fine Powder. According 1479:1998

PHYSICOCHEMICAL ANALYSIS

CHARACTERISTICS SPECIFICATIONS RESULT COVENIN STANDARD

pH 5,5 – 6,5 According 1315

Crude Fiber (%) Max. 5 % According 430
Humidity (%) Max. 6 % According 374
Grease (%) (10 - 12) % According 1340
Ash (%) Max 8 % According 429
Fineness (No. 200) (%) Max 5 % According 1604
Sedimentation Max 2 % According -

MICROBIOLOGICAL ANALYSIS

CHARACTERISTICS SPECIFICATIONS RESULT COVENIN STANDARD

Aerobic mesophilic Max. 10.000 UFC / gr. According 902 / 3338

Molds Max. 100 UFC / gr. According 1337
Yeasts Max. 100 UFC / gr. According 1337
E. coli Ausente According 1104
Total Coliforms Max. 100 menor 10 col/gr. According 1086 / 3276
Salmonella sp. Ausente According 1291

STORAGE AND TRANSPORTATION

Packing 20 Kg polyethylene plastic bags.

Warehouse Conditions Fresh and dry place
Product expiration Two (2) years from its date of elaboration
 Código ET-003
Fecha de Elaboración 04/04/2019
PRODUCT SPECIFICATIONSHEET - Fecha de Revisión 01/12/2021
COCOA BUTTER Versión 2
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It is the fat material coming from the pressing process of the cocoa liquor, which
is subjected to a great pressure (between 300 and 600 kg / cm2 in hydraulic
presses, so that the butter finishes flowing.) Then the product is filtered,
tempered and packed.Its main uses are: the making of fine chocolate and
confectionery. It has additional applications in the cosmetics industry -oils,
moisturizers and soaps -and the pharmaceutical industry.
ORGANOLEPTIC ANALYSIS

CHARACTERISTICS SPECIFICATIONS RESULT ANALYSIS METHOD

– Covenin -
Taste Bitter, astringent Conform 1397
Odor Cocoa and free of strange odors Conform 1397
Color Light yellow Conform 1397
Appearance Uniform, homogeneous and solid Conform 1397
block
PHYSICOCHEMICAL ANALYSIS

CHARACTERISTICS SPECIFICATIONS RESULT ANALYSIS METHOD

– Covenin -
Acidity (Oleic Acid) Max. 1,50% Conform 902
(National) Max. 902
1,75% (Export)
Melting point Min. 28% - Max. 35% Conform 1337
Saponification Index Min. 188 – Max. 200 Conform 323
Iodine Index Min. 33 – Max. 40 Conform 324
pH 4.5 – 6.0 Conform --
Humidity (3h – 105°C) 2.0% Max. Conform 1553
Peroxide index Max. 3% Conform 508
Refractive index 1.456 – 4.458 Conform 708

STORAGE AND TRANSPORTATION

Package 20 kg box – Sizes: 25 x 39 x 22 cm

Storage Fresh and dry place.
Shelf life Two (2) years from the date of elaboration
Transportation It must be clean, in good condition, free of strange odors as well
as free of insects or other animals that cause diseases.
 Código ET-003
Fecha de Elaboración 04/04/2019
PRODUCT SPECIFICATION SHEET – Fecha de Revisión 01/12/2021
COCOA LIQUOR Versión 2
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Cocoa paste or cocoa liquor, is the product obtained from the grinding of fermented, roasted and
peeled cocoa beans, without removing or adding any constituents, and that can be treated
chemically. It is use in the production of chocolates, cocoa butter and cocoa powder.
ORGANOLEPTIC ANALYSIS
CHARACTERISTICS SPECIFICATIONS RESULT ANALYSIS METHOD
– Covenin -
Taste Bitter, astringent. Conform 1480
Odor Cocoa, free of strange odors. Conform 1480
Color Dark brown Conform 1480
Appearance Bright and homogeneous block. Conform 1480

PHYSICOCHEMICAL ANALYSIS
CHARACTERISTICS SPECIFICATIONS RESULT ANALYSIS METHOD
– Covenin -
Humidity Max 2% Conform 1374
pH Min 5.0 Conform 1315
Fat Min 47% Conform 1340
Fineness (N° 200) Max 5% Conform 1604

MICROBIOLOGICAL ANALYSIS
CHARACTERISTICS SPECIFICATIONS RESULT ANALYSIS METHOD
– Covenin -
Aerobic Mesophilic Max. 1x104 UFC/ g. Conform 902 o 3338
Molds Max. 1x102 UFC/ g. Conform 1337
Yeast Max. 1x102 UFC/ g. Conform 1337
E. Coli Absent Conform 3276 o 1086
Coliforms Max 9 NMP/g. Conform 1104
Salmonella sp Absent Conform 1291

STORAGE AND TRANSPORTATION

Package 20 kg box – Sizes: 25x39x22 cm
Storage Fresh and dry place.
Shelf life Two (2) years from the date of elaboration
 Código ET-003
Fecha de Elaboración 04/04/2019
PRODUCT SPECIFICATION SHEET Fecha de Revisión 01/12/2021
ALKALINE COCOA POWDER Versión 2
Página 1/2

It is a product from the pressing of the cocoa liquor which results

in a free and soluble flow powder obtained from the pulverization of the
cacao cake (cocoa discs) alkalized with sodium or potassium carbonate. Its
uses include: Elaboration of chocolate drinks, as well as chocolate
desserts, such as ice cream and mousse, sauces, cakes and cookies.

ORGANOLEPTIC ANALYSIS
CHARACTERISTICS SPECIFICATIONS RESULT ANALYSIS METHOD
– Covenin -
Taste Light cocoa, bitter, astringent Conform 1479:1998
Odor Cocoa, free of strange odors Conform 1479:1998
Color Dark Brown Conform 1479:1998
Appearance Fine, uniform, homogeneous powder Conform 1479:1998
PHYSICOCHEMICAL ANALYSIS
CHARACTERISTICS SPECIFICATIONS RESULT ANALYSIS METHOD
– Covenin -
pH level 7,0 ± 0,2 Conform 1315
Fiber Max. 5% Conform 430
Humidity Max. 5% Conform 374
Fat 10 - 12% Conform 1340
Ashes Max 8% Conform 429
Fineness No. 200 Max 5% Conform 1604
Fineness No. 50 Max 5% Conform -
Sedimentation Max 2% Conform -
MICROBIOLOGICAL ANALYSIS
CHARACTERISTICS SPECIFICATIONS RESULT ANALYSIS METHOD
– Covenin -
Aerobic Mesophilic Max. 1x104 UFC/gr. Conform 902 / 3338
Molds Max. 1x103 UFC/gr. Conform 1337
Yeasts Max. 1x103 UFC/gr. Conform 1337
E. Coli Absent Conform 1104
Coliforms Max 1x102 UFC/gr. Conform 1086
Salmonella sp. Absent Conform 1291

STORAGE AND TRANSPORTATION

Package Polyethylene plastic bags of 20 kg or bales with 4 bags
of 5 kg each.
Storage Fresh and dry place.
Shelf life Two (2) years from the date of elaboration