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1.Sensory Index:
Color of Powder: Light Brown.
Taste : Normal Cocoa Smell ;
2.Physical Chemistry Index:
Moisture:3.35%;
Fat Content:10.88%;
Ash:6.47%;
PH Value:5.3
Fineness:99.56%.
3.Microbe Index:
Total Plate Count:200 cfu/g;
Coliform: <30 MPN/100g;
Yeast Count: / cfu/g;
Mould Count: / cfu/g;
Pathogenic Bacteria:Negative