可可油，可可液块，可可膏,NATURAL COCOA LIQUOR, COCOA MASS, COCOA PASTE
简介：
研磨时，磨体温度升高，可可豆被研磨成精细的颗粒，可可油脂遇热融化成液体。于是，被精细研磨的可可豆在出磨时变成了混合液体状态。可可混合液冷却后，变成固体形态。在这种混合的可可体中，可可脂略占53%，碳水化合物约占17%，11%是蛋白质，6%的鞣酸，1.5%的可可碱。
除了标准化的产品，我们还乐意为您量需定制！
请联系我们：
电话..86.539.3121.139
传真..86.539.3121.138
电邮..righthandman@
优级可可油
品质概述
品质 | 适于人食用，无任何有毒有害物质 |
物化指标
颜色 | 暗棕色 |
气味 | 正宗可可香味，无霉味，无煳味，无味添 |
游离脂肪酸 | 1.75%(Max) |
水分 | 1.50% |
细度 | ≥98.50%（200目筛） |
总灰分 | 2.00-3.00% |
pH（10%水溶液） | 5.20-5.60 |
脂肪 | 52.00%(Min) |
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可） |
包装
包装材质 | 瓦楞纸箱加PE防潮内衬 |
净重 | 25KG |
贮存方式
贮存条件 | 荫凉干燥，最高20℃，RH最大60% |
保质期 | 2年，原包装，正确贮存 |
液态时
冷却后呈固态
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NATURAL COCOA LIQUOR, COCOA MASS, COCOA PASTE
可可液块，可可油，可可膏
Brief Introduction:
NATURAL COCOA LIQUOR / MASS/ PASTE
Cocoa liquor is used to describe finely ground cocoa beans. During grinding, the mill gets hot and the ground cocoa beans become very fine in particle size and the cocoa butter becomes liquid; in short the finely ground cocoa beans are liquid when they exit the mill. When cocoa liquor is cooled and becomes solid, it is the same as unsweetened baking chocolate.
Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.
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.
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@
PRIME COCOA LIQUOR
QUALITY DESCRIPTION
Quality | Suitable for human consumption; free from harmful and/or toxic substances |
ORGANOLEPTIC, PHYSICAL AND CHEMICAL PROPERTIES
Color | Dark brown |
Odor and Taste | Typical cocoa smell, must not taste mouldy or burnt, no flavor additives |
Free Fatty Acids (as Oleic Acid) | 1.75%(Max) |
Moisture | 1.50% |
Fineness | 98.50%(Min) fineness thru a 200 mesh sieve |
Total Ash | 2.00-3.00% |
pH(10% solution) | 5.20-5.60 |
Fat | 52.00%(Min) |
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 corrugated paper carton with inner PE liner |
N.W. | 25KG |
Storage
Conditions | Store cool and dry at 20℃(Max); Relative Humidity(Max) 60% |
Shelf Life | Two years in original packaging when stored properly |
Cocoa Liquor in its Liquid state
Cocoa Liquor in its Solid state when cool down
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