cocoa liquor/mass

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cocoa liquor/mass
Posting date : Oct 29, 2010
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HS-CODE
18-
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Detailed Description
Cocoa beans, as the raw material of cocoa liquor, it becomes cocoa paste which called cocoa liquor after cleaning, selection, roasting, shelling, being alkalized (or non-alkalized) and grinding. Physical and Chemical Characteristics: Fat Content: 52% min. pH value: 5.0-5.8 Moisture: 2.0% max. Microbiological Characteristics Total Plate Count/g: 3, 000 max. Yeast count: 50cfu/g max. Mould count: 50cfu/g max. Coliforms: 30MPN/100g max. Pathogenic bacteria: Negative Packaging: N.W.: 25kg/paper carton Quantity of per 20'FCL: 800 bags x 25 kilo - 20.000 metric tons Delivery Time: 20-25 days from receipt of prepayment or L/C. Min. Order Qty: 20metric tons(20'FCL) Shelf Life: 24 months in original packaging. Keep cocoa liquor in cool, dry storage and free from foreign odors. Productivity: 1000mt per month Unit Price/Payment: T/T, L/C at sight Min. Order: 20metric Tons (20'FCL)

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