Natural cocoa butter
The basis for chocolate production
Organoleptic characteristics
Colour - whitish-yellow (when rancid it turns white).
Taste and smell - chocolate.
Consistency at 18°C - hard and brittle.
Physicochemical parameters
Humidity no more than - 3.0%
Mass fraction of total fat - no less than 99.9%
Mass fraction of moisture and volatile substances - no more than 0.1%
Acid number - no more than 4 m KOH/g
Peroxide number - no more than 4 meq active oxygen/kg
Melting point - 32-35°C
Freezing point - 22-27°C
Storage conditions
Store in a cool, dry place at a temperature of 18-20°C, relative humidity of 60%, without foreign odors. Avoid direct sunlight, stack no more than 8 boxes high.
Best before date
18 months
Package
Corrugated cardboard box with polymer insert. Net weight 25 kg
Country of origin
Indonesia
