Cocoa Powder
100% Cocoa Butter
Cocoa Butter is the fat obtained from the extraction and mechanical pressing from Liquor or paste of cocoa beans (kernels or nib), after being separated from the shell and passed through the grinding process. Cocoa Butter is the key to good chocolate, providing the texture and melting characteristics that only this natural product can provide.
Cocoa Butter produced by “Dornier”, strives to create value for the customers by satisfying their requirements for a quality product with specific performance characteristics.
we source only high quality cocoa bean varietals that are physically traceable to farms that adhere to good cocoa farming standards. this product is then processed into Cocoa Butter, this procurement process allows us to manufacture and provide a premium product to our clients.
Trans Fat Free
No Hydrogenation
Cholesterol Free
Not Chemically modified
GMO Free
Quality | Specification |
|---|---|
Free Fatty Acids (as Oleic Acid) | ≤ 1,5 % |
Peroxide Value (meq. Oxigen/kg) | ≤ 3,0 |
Identity | Specification |
|---|---|
Saponification Value (mg de KOH/g) | 188 - 200 |
Refractive Index (D 40°C) | 1,453 – 1,462 |
Melting Point (°C) | 28- 35 |
Iodine Value (Wijs) | Absent |
Foreing material Moisture (%) | < 0,3 |
Contaminants | Specification |
|---|---|
Copper | Max. 0,4 mg/kg |
Iron | Max. 2,0 mg/kg |
Lead | Max. 0,5 mg/kg |
Arsenic | Max. 0,5 mg/kg |
Microbiological Data | Specification |
|---|---|
Total plate count (in 1 g) | Max. 1x103 UFC |
Yeast per g | Max. 1x102 UFC |
Mould per g | Max. 1x102 UFC |
Coliforms (in 1 g) | < 10 UFC |
Salmonella (in 25 g) | Absent |
Sensory | Specification |
|---|---|
Taste | Characteristic |
Color | Characteristic Yellow |
Aspect | Solid |
Weight: 20kg
Packing: Corrugated Cartons with Polyethylene inner bag
FOB: La Guaira Port, Venezuela
Minimum Order Quantity (MOQ): 1 x 20’ (FCL) Full Container Load
Packing: Cartons with Polyethylene inner bag of 20 kg net
Minimum Order Quantity (MOQ): 1 x 20’ FCL
FOB: La Guaira Port, Venezuela