Physical & Chemical Characteristics
Free Fatty Acid (%) : 0.1 MAX
Moisure (%) : 0.1 MAX
Melting Point (Celcius) : 42 - 46
Peroxide Value : 1.0 MAX
Iodine Value (IV) : MAX 15
Color : MAX 1.0 R
Microbiological Characteristics
Total Plate Count per gram : less than 10
Yeast per gram : 50 MAX
Coliform in 1 g : 10 MAX
Salmonella in 25 g : Negative
E.coliform in 1 g : less than 3
Physical & Chemical Characteristics Free Fatty Acid (%) : 0.1 MAX Moisure (%) : 0.1 MAX Melting Point (Celcius) : 36 - 39 Peroxide Value : 1.0 MAX Iodine Value (IV) : MAX 14 Color : MAX 1.0 R Microbiological Characteristics Total Plate Count per gram : < 10 Yeast per gram : 50 MAX Coliform in 1 g : 10 MAX Salmonella in 25 g : Negative E.coliform in 1 g : < 3
Physical & Chemical Characteristics Free Fatty Acid (%) : 1.75 MAX Moisture (%) : 0.3 MAX Melting Point (Celcius) : 32 - 36 Peroxide Value : 4 MAX Saponification Value : 188 - 198 Iodine Value (Wijs) : 32 - 38 Unsaponifiable Matter (%) : 0.45 MAX Refractive Index (nD 40 Celsius) : 1.456 - 1.459 Microbiological Characteristics Total Plate Count per gram : 5000 MAX Yeast per gram : 50 MAX Coliform in 1 g : Negative Salmonella in 25 g : Negative E.coliform in 1 g : Negative
Cocoa butter both conventional and organic
Supplier: Cocoa butter substitute, shortening, cocoa butter replacer, ice-cream fats, creaming fats, coating fats
Supplier: Cocoa powder, alkalized cocoa powder, natural cocoa powder, alkalized cocoa cake, natural cocoa cake, cocoa mass and cocoa butter
Supplier: Cocoa powder and coco butter substitute
Supplier: Cocoa beans, cocoa butter, cocoa powder and cocoa mass / cacao
Supplier: Roasted cocoa nibs, cocoa husks, cocoa powder, cocoa mass & cocoa butter.
Although commonly used mainly for the preparation of chocolate, Cacao Butter is also a great addition to other desserts. Our Raw Criollo Cacao Butter is obtained through our true cold press process, allowing for the lovely buttery cocoa taste be paired with all the nutrients intact.
