COCOA POWDER SPECIFICATIONS
NAME: COCOA POWDER Beedi-Douala-Cameroun
ORIGIN: CAMEROON kakaobutters@gmail.com
ISSU DATE: 24.01.2024 (+237) 693645457
PRODUCT CODE : CCPSP 08NAT (+237) 654505500
DOCUMENT CODE : CMR-8525-10--021N
A) COUNTRY OF ORIGIN : CAMEROON
B) PRODUCT DESCRIPTION: 100% Natural Cameroonian Cocoa beans.
PROCESS DESCRIPTION:
C) Natural cocoa powder is a product derived from cocoa beans, the dried, fermented
seeds of the cacao tree. This powder is obtained by grinding the cocoa beans after
removing their fat (cocoa butter).
D) APPEARANCE:
Appearance: Small, irregularly shaped pieces of crushed cacao beans.
Color: brown.
E) TASTE :
Typical cocoa, rich cocoa aroma, no unpleasant flavors.
D) PACKAGING AND STORAGE INFORMATION:
- Type of container: dry (20 feet: 19.2 TONNES, 40 feet: 31.6 TONNES) - Labeling on
jute bag: Type of product, Brand, Logo, Date, Expiration date, Net weight. Storage
conditions, batch number. Country of origin, company name and address.
E) PACKAGING:
In double bags, i.e. a food-grade polyethylene inner bag, weight approx. 25kg/50kg.
Maximum relative humidity 5%. Store in a perfectly clean place, away from rodents
and pests.
Contaminants STANDART
Arsenic (mg/kg) : max 0.4
Lead (mg/kg) : max 0.1
Cadmium (mg/kg) : max 0.8
Iron (mg/kg) : max 1,5
Aflatoxin B1 (ppb) : max :<2
Aflatoxin (B1+B2+G1+G2) (ppb) : max <4
Benzo(a)pyrene(μg/kg) : max 5
Melamine (mg/kg) : max 2.5
(WHO-PCDD/F-TEQ) (pg/g fat) : max 0.75
Lipids : 11,7g
Pesticides : This product complied with
The Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23
February 2005 on maximum residue levels of pesticides in or on food and feed of plant
and animal origin.
1) NUTRITION FACTS for (100g)
Magnesium (mg) 270mg
Sugar(g) 1,8g
Carb hydrate (g) 11,8g
Dietary Fiber(g) 0g
Peroxide index (mEq 02 / kg) 0 mEq O2/kg
PH (10% solution) 5,0 - 6,0
Acid value (mg KOH/g) ≤1,75 mg KOH/g
Trans fat (g) 10-12g Low/
Protein (g) 23,3 g
Salt (Na x 2.5) (g) 0,24 g
Mono unsaturated fat (g) 33,6
Energy (kj/kcal) 352kj ( 322.9kcal)
Total Fat (g) 45-55g
Saturated Fat (g) 28-32g
Moisture (g) < 5.0%
Proteins 12-15g
Saturated 28-32g
Poly unsaturated fat (g) 3,2
Total Plate Count ≤ 5 000 CFU/g
Commission Regulation (EC) No. 1881/2006 of 19 December 2006 sets maximum
levels for certain contaminants in foodstuffs, while Commission Regulation (EU)
No. 1259/2011 of 2 December 2011 amends the Regulation (EC) No 1881/2006 as
regards maximum levels of dioxins, dioxin-like PCBs and non-dioxin PCBs in
foodstuffs.
1) MICROBIOLOGICAL CHARACTERISTICS
MICROBIOLOGICAL CHARACTERISTICS *(Complies with Commission
Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria
applicable to foodstuffs and Commission Regulation (EC) No. 1441/2007 of 5
December 2007 amending the Regulation (EC) No. 2073/2005 relating to
microbiological criteria for food products)
These criteria aim to ensure food safety by setting acceptable limits for the presence
of pathogenic microorganisms or indicators of the health quality of foods.
Micro-organisms Standard Method
Enterobacteria (cfu/g) :≤10 ufc/g ISO V 08-059
Yeast (cfu/g) :< 50 cfu/g ISO V 08-059
Salmonella spp (cfu/250g) : Absence/25 g ISO 6579
E. coli : absent ISO 166492
Aerobic mesophilic bacteria (cfu/g) :Max: 5,000
ISO 4833
Lactic flora : < 5,000 ufc/g ISO 4833
total coliform : absent ISO 4831
total revivable aerobic germs 37°C Absence/50g
ISO 4833
Coliforms : absent ISO 4832
Mold (cfu/g) :< 50 cfu/g ISO V 08-059
Ash: :< 15%
2) PHYSICAL and CHEMICAL CHARACTERISTICS
Refraction index (40°C) 1.456-1.459
melting point commencement (°C) 32.0-34.0
FFA (in oleic acid) (%) max. 1.75
Unsaponifiable matter (%) max. 1,75%
Moisture content (%) ≤ 3%
Peroxide value (meq 02 /kg) max. 0.3-2.0
lodine value (Wijs method) 32-42
Saponification value 190-198
melting point initiation (°C) 31.5-34.5
Palmitic acid C16:0
Stearic acid C18:0
Oleic acid C18:1
Linoleic acid C18:2
Linolenic acid C18:3
Total plate count: cfu/g 5.0 x 10³
Humidity ≤2%
MG/S ≥25-35%
Finesse ≥99.5%
Sat fatty acids 7,1g
SENSORY CHARACTERISTICS
Color, taste and odor, appearance
Light brown color, pleasant cocoa taste and odor,
NAME: Cocoa powder
INGREDIENTS: Cocoa beans
PACKAGING: Powder - 25 kg and 50 kg bags with food-grade HDPE plastic inner
bag;
TRANSPORT Solid : Road vehicle (palletized)
STORAGE Solid: Store in a dry place; temperature 15-25°C and relative humidity ≤
6%
GMO DECLARATION GMO-free PROCESSING STEPS Washing, grinding,
conching, refining, pressing, sieving, packaging
REGULATORY INFORMATION This product complies with the requirements of
the Bulgarian Food Codex and EU regulations.
INTENDED USE & TARGET GROUP Semi-finished product for chocolate
manufacturers
Cocoa flavor: Strong
Medium bitterness
Undesirable taste: (bad taste) None
Cocoa beans: 99.99
ALLERGEN INFORMATION Allergen Free
Regulation (EU) No 1169/2011 stipulates that food allergens must be clearly indicated
in the list of ingredients of foodstuffs. These allergens must be highlighted in bold, in
order to attract consumers' attention. This helps people with food allergies quickly
identify ingredients that are potentially harmful to their health. complies with
Regulation (EU) No. 1169/2011 of the European Parliament and of the Council of
October 25, 2011 relating to consumer information on foodstuffs.
SHELF LIFE Solid: 2 years under appropriate storage
conditions.
ORIGIN of INGREDIENTS Cocoa Beans (CAMEROON)
QUALITY SYSTEM
Suitable for kosher products, Suitable for Halal, Suitable for Specific Diets:
Products is suitable for Vegan / Vegetarian Only using cocoa beans
ingredients.
LOT IDENTIFICATION
Production Date (DD MM YYYY)
Lot Number: Shift Number (1-2-3)
Expired Date (DD MM YYYY)
PRODUCTION INFORMATION
Production Date on command
Product Name Cocoa beans
Country of Origin CAMEROON
Production Lot Number Raw Material of Origin
Production Expired Date Name Of Manufacturer
Logistics plane/boat
