可可饼，可可饼块，Cocoa Cake，Cocoa Pressed Cake, Cocoa Presscake
简介：
我们的来自非洲原产的天然可可豆，经过清洗，发酵，去壳，精细研磨之后，得到含有可可油脂和可可固态物的液体状态下的纯巧克力。这种可可混合物经过压榨提取分离出可可油脂液体或者冷却成块状可可脂，而余下的挤压后的固态物就是可可饼块。这些饼块经过进一步地研磨加工，得到的便是可可粉。
除了标准化的产品，我们还乐意为您量需定制！因为我们知道这对你非常重要！！
请联系我们：
电话..86.539.3121.139
传真..86.539.3121.138
电邮..righthandman@
可可饼块，可可饼Natural Cocoa Cake，Cocoa Pressed Cake，Cocoa Pressed Cake
品质描述
品质 | 适用于人类食用，无任何有害物质 |
物化指标
形态 | 碎块状 |
色 | 浅棕 |
味 | 纯正可可香味，无霉味，无煳味，无味道添加剂 |
水分 | 4.00%(Max) |
脂肪 | 10.00-12.00% |
pH(10%水溶液) | 5.20-5.60 |
细度 | 由含细度98.5%（200目筛）以上可可粉的可可液（块）制得 |
总灰分 | 5.00-6.40% |
水溶性灰分 | 3.00%(Max) |
水不溶性灰分 | 3.40%(Max) |
酸不溶性灰分 | 0.20%(Max) |
含壳量 | 1.75%(Max) |
微生指标
菌落总数 | 5000 per Gram(Max) |
酵母菌 | 50 per Gram(Max) |
霉菌 | 50 per Gram(Max) |
E.大肠杆菌 | 未检出（样品1.0克） |
肠杆菌 | 未检出（样品1.0克） |
沙门氏菌 | 未检出（样品1.0克） |
包装
材质 | 4层牛皮覆膜 |
净重 | 25KG/40KG |
贮存
贮存条件 | 荫凉通风贮存于20℃(最高); 60%RH最高 |
保质期 | 2年，原包装，正确贮存 |
可可饼块
可可豆
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Natural Cocoa Cake，Cocoa Pressed Cake可可饼块，可可饼
Brief Introduction:
Cocoa Press Cake
Finely-ground cocoa liquor is separated into liquid cocoa butter and solid cocoa press cake in a chamber filter press. While the cocoa butter is filtered and discharged in liquid form or into blocks, the compact cocoa press cake is pre-milled in roller crushers and then dry-milled into finely-ground cocoa powder.
Our products:
= Imported West African Cacao Beans
= Advanced Processing Equipment, retaining the original and genuine Cacao
Essence, that are all you want out of a cacao bean
= Custom Make. Besides our standard products, we are always ready meeting
your special requirements.
We always know how important this isfor you.
Shipping details:
FOB /CIF/CNF any main port in CHINA
MOQ: LCL and FCL, both accepted
Payment: L/C at Sight, T/T, Advance Deposit
Lead time: Negotiabl0065
Anything, pls contact us:
T..86.539.3121.139
F..86.539.3121.138
E..righthandman@
Natural Cocoa Cake，Cocoa Pressed Cake, Cocoa Presscake可可饼块，可可饼
QUALITY DESCRIPTION
Quality | Suitable for human consumption; non-alkaline; free from all harmful or toxic substances |
|
ORGANOLEPTIC, PHYSICAL AND CHEMICAL PROPERTIES
Appearance | Kibbled |
|
Color | Light brown |
|
Odor and Taste | Typical cocoa smell, must not taste mouldy or burnt, no flavor additives |
|
Moisture | 4.00%(Max) |
|
Fat | 10.00-12.00% |
|
pH(10% solution) | 5.20-5.60 |
|
Fineness | Manufactured from Cocoa Liquor of 98.50% Min fineness thru a 200 mesh sieve |
|
Total Ash | 5.00-6.40% |
|
Water Soluble Ash | 3.00%(Max) |
|
Water Insoluble Ash | 3.40%(Max) |
|
Acid Insoluble Ash | 0.20%(Max) |
|
Shell Content in Nibs | 1.75%(Max) |
|
Microbiological Quality
Total Plate Count | 5000 per Gram(Max) |
|
Yeast | 50 per Gram(Max) |
|
Moulds | 50 per Gram(Max) |
|
Escherichia Coli | Absent in 1.0g |
|
Enterobacteriaceae | Absent in 1.0g |
|
Salmonella | Absent in 1.0g |
|
Packaging
Material | In 4-ply Kraft paper bag with inner PE liner |
|
N.W. | 25KG/40KG |
|
Storage
Conditions | Store cool and dry at 20℃(Max); Relative Humidity(Max) 60% |
|
Shelf Life | Two years in original packaging when stored properly |
|
Cocoa Pressed Cake
Cocoa Presscake
Cocoa Beans and Cocoa Nibs
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