Cocoa mass, natural

Appearance at 18 ºС – homogeneous solid and brittle mass

Appearance at 40 ºС – semi-liquid, fluid, creamy mass

Color in the melted state – dark brown

Color in the solidified state – dark brown, graying is allowed

Taste and aroma – characteristic of cocoa mass without foreign tastes and smells

Fat content, minimum - 53%

Moisture, no more than - 3%

Ph index - 5.0-6.5

Total ash content, no more than - 6%

Ash content, insoluble in 10% hydrochloric acid, no more than - 0.1%

Store in a cool, dry place at a temperature not exceeding 25°C

24 months

Packing in corrugated boxes of 25 kg

Switzerland