*Organoleptic:

- Flavor: Cocoa Flavour (Typical Cocoa Flavour)

- Aroma: Cocoa Aroma (Typical Cocoa Aroma)

- Colour: Clear Yellow (Clear Yellow)

*Chemical:

- Moisture: 0.14% (Max. 0.20%)

- FFA Value: 1.11% (Max. 1.75%)

- Saponification Value: 189.72 mg KOH/g fat (188 - 198 mg KOH/g fat)

- Unsaponification Value: 0.31% (Max. 0.35%)

- Iodine Value: 33.6 g I2/100 g (32 - 42 g I2/100 g)

- Peroxide Value: 0.78 meq peroxide/kg fat (Max. 4.0 meq peroxide/kg fat)

- Melting Point: 32.1 oC (30 - 42 oC)

- Refractive Index: 1.4562 (1.456 - 1.459)

*Additional Specifications:

- Appearance: Fine, free flowing powder

- Color and Luster (melting): Brown

- Odor and Taste: Normal cocoa smell

- Fat Content: 10-12% or 5-9%

- pH Value: 5.0 min

- Moisture: 5% max

- Ash: 12% max

- Fineness: 99.0-99.9%

- Total Plate Count: 5000 cfu/g max.

- Coliforms: 30 mpn/100g max.

- Yeast Count: 50 cfu/g max.

- Mould Count: 100 cfu/g max.

- Pathogenic Bacteria: Negative