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CM 200 Cocoa Mass

TECHNICAL SPECIFICATION - COCOA MASS Chemical and Physical Specifications : Flavour up to standard typical cocoa taste pH pH 5.0-6.0 Moisture, max g/100g 2.0% Fat Content (%) 52% minimum Fineness through 200 mesh sieve, (%) min. 99.5+/-0.5 Microbiological Specifications : Total amount of bacteria ufc/g 5000 max Mould col per gram, ufc/g 50 max Yeast col ufc/g 100 max Escherichia Coli in ufc/g Negative Salmonella in 25 gram Negative enterobacteriacea ufc/g None Packing : 25 kg multiplied kraft paper bag with polyethylene inside Shelf Life : 24 months in original storage

CB 300 Natural Cocoa Butter

TECHNICAL SPECIFICATION - NATURAL COCOA BUTTER Chemical and Physical Specifications : Colour (Lovibond, 1” Cell) 2.0-3.0 Red+ 30-40 Yellow Flavour Chocolate but characteristic of press cocoa butter Moisture content (%) 0.2% (max) Peroxide value 2.0 Meg/kg. (max) F F A ( Oleic %) 5-10%(max) Blue value 0.05%(max) iodine value 35.0-43.0 Equilibrium Quotient (Grad C/Min) 0.125 (min) Unsaponifiable Matter 0.35% (max) SlipPoint 31 – 35C Clarity (Ratio Turbidimeter) 20 NTU (max) Microbiological Specifications : Total plate count 1,000/gr. (max) Yeast 25 cfu/gr. (max) Coliform Absent in 1.0 gr. E.Coli Absent in 1.0 gr. Salmonella Absent in 1.0 gr. STORAGE :  cool and dry 18C - 21C Relative humidity 60% (max). Protect from direct light and foreign aroma SHELF LIFE :Two (2) years in original packaging when stored properly under recommended storage conditions. PACKING: 25kgs Boxes 4-ply kraft corrugated cartons lined with high density polyethylene liner 64x77,Sp70u

CP 400 Natural Cocoa Powder

TECHNICAL SPECIFICATION - NATURAL COCOA POWDER Chemical and Physical Specifications : Color up to standard ( brown ) Flavour up to standard typical cocoa taste pH pH 5,0 - 6,0 Moisture, max (%) 5.0 Fat Content (%) 10-12 Fineness through 200 mesh sieve, (%) min. 99.5+/-0.5 Microbiological Specifications : Total plate count col per gram, max 10 000 Mould col per gram, max 100 Yeast col per gram, max 100 Escherichia Coli in 1 gram Negative Salmonella in 25 gram Negative Total coliform ≤10/gr Packing :  25 kg multiplied kraft paper bag with polyethylene inside Shelf Life :  24 months in original storage

CP 401 Alkalized Cocoa Powder

TECHNICAL SPECIFICATION - ALKALIZED COCOA POWDER Chemical and Physical Specifications : Color up to standard ( brown ) Flavour up to standard typical cocoa taste pH pH 6,8-7,2 Moisture, max (%) 5.0 Fat Content (%) 10-12 Fineness through 200 mesh sieve, (%) min. 99.5+/-0.5 Microbiological Specifications : Total plate count col per gram, max 10 000 Mould col per gram, max 100 Yeast col per gram, max 100 Escherichia Coli in 1 gram Negative Salmonella in 25 gram Negative Total coliform ≤10/gr Packing :  25 kg multiplied kraft paper bag with polyethylene inside Shelf Life :  24 months in original storage

Products

Metro Trades of New York  has direct contact with designated cocoa plant  facilities to make sure they  comply  with our clients’ demands and policies. The cocoa beans are sourced from trusted suppliers in Limbe, Cameroon and  Abidjan, Ivory Coast, as well as from trusted suppliers in South America. 
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