Productos
Semielaborados de Cacao
Productos
Semielaborados de Cacao
Manteca de Cacao
TECHNICAL DATA OF COCOA BUUTER
Code: FT-CCA-01.03
Date: 06-Feb-2017
Version: 00
1.- PRODUCT DESCRIPTION AND INGREDIENTS
Solid fat composed of the mixture of fatty acids, tempered in the form of a pale yellow rectangular block. Obtained from the pressing of the cocoa mass.
[ninja_tables id=»1775″]
Polvo de Cacao
Chocolate de Taza
Nibs de Cacao
Manteca de Cacao
NATURAL ORGÁNICA
TECHNICAL DATA OF COCOA BUUTER
Code: FT-CCA-01.03
Date: 06-Feb-2017
Version: 00
1.- PRODUCT DESCRIPTION AND INGREDIENTS
| Solid fat composed of the mixture of fatty acids, tempered in the form of a pale yellow rectangular block. Obtained from the pressing of the cocoa mass. | |
| Ingredients | 100% Cocoa bean selection. |
2.- PHYSICOCHEMICAL CHARACTERISTICS
| Parametric | Method | Value | Unity |
|---|---|---|---|
| Free fatty acids | As oleic acid | Max. 1,50 | % |
| Humidity | - | Max. 0,2 | % |
| Melting point | - | 30 - 35 | ºC |
| Unsaponifiable matter | - | Max. 0,35 | % |
| Saponification value | - | 188 - 198 | mg KOH/g Fat |
| Index of iodine | Method Wijs | 33 - 44 | g I₂/100 g |
| Acidity index | - | Max. 4 | mg KOH/g |
| Peroxide value | - | Max. 3 | meqO₂/kg |
| Refractive index | Expressed as ND40 | 1,456 – 1,459 | - |
3.- MICROBIOLOGICAL CHARACTERISTICS
| Parametric | Method | Maximum Value | Unity |
|---|---|---|---|
| Total count of aerobic plates | AOAC 990.12 | 5000 | u.f.c./g. |
| Yeasts | AOAC 997.02 | 100 | u.f.c./g. |
| Mold | AOAC 997.02 | 100 | u.f.c./g. |
| Total coliforms | AOAC 991.14 | <10 | u.f.c./g. |
| E-Coli | AOAC 991.14 | Absence | u.f.c./g. |
| Enterobacterias (*) | - | Absence | u.f.c./g. |
| Salmonella (*) | - | Absence | u.f.c./g. |
4.- ORGANOLEPTIC CHARACTERISTICS
| Color | Sensory | Yellow |
| Flavor | Sensory | Characteristic, free of strange flavors |
| Odor | Sensory | Characteristic, free of strange flavors |
5.- HEAVY METALS (*)
| Parametric | Maximum Value | Unity |
|---|---|---|
| Lead | 0,10 | mg/kg |
| Arsenic | 0,10 | mg/kg |
| Cadmium | 0,05 | mg/kg |
| Mercuric | 0,03 | mg/kg |
| Iron | 5,00 | mg/kg |
| Copper | 0,40 | ppm |
6.- PESTICIDES (*)
| Parametric | Maximum Value | Unity |
|---|---|---|
| Hexachlorocyclohexane (α-β-γ isómeros) | 0,01 | mg/kg |
| Dichloro diphenyl trichloroethane (DDT) and its metabolites | 0,01 | mg/kg |
7.- MYCOTOXINS (*)
| Parametric | Maximum Value | Unity |
|---|---|---|
| Aflatoxins B1 | 0,001 | mg/kg |
| Benzopyrene | 0,001 | mg/kg |
(*) These parameters are analyzed annually in a certified external laboratory, or by prior agreement with the client.
8.- NUTRITIONAL INFORMATION (Average values for 100g of product)
| Total Fat (g) | 99,89 |
| Saturated (g) | 63,07 |
| Trans (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 1,05 |
| Total Carbohydrates (g) | 0 |
| Diet Fiber (g) | 0 |
| Sugar (g) | <1 |
| Protein (g) | 0,01 |
| Calories (Kcal) | 899,05 |
9.- USE AND APPLICATIONS
For industrial purposes, intended for human consumption. In the production of chocolate, in confectionery and in products with a taste or smell of chocolate.
10.- PACKAGING, STORAGE AND PRODUCT LIFE
| Description | |
|---|---|
| Packing: Box x 25 Kg. (Net weight) | External: Corrugated cardboard box. Internal: High density polyethylene sheath. |
| Almacenamiento | Store on pallets, in a fresh and dry environment, free of pests, away from direct light. |
| Vida útil | 24 months from the date of manufacture, under appropriate storage conditions. |
11.- CONDITIONS OF TRANSPORT
It must be transported under appropriate sanitary conditions, in a fresh and dry environment, free from pests and strong or unpleasant odors.
12.- DECLARATION
| Allergens | They are not used in the manufacture of the product. |
| GMO | They are not used in the manufacture of the product. |
