Olacao - high quality cocoa products

Product specifications:


Product category	Natural	Alkalized
Organoleptic characteristics		AH-3	AH10-H5	AH10-H3	AH-10
Color	Light brown	Brown	Brown	Dark-brown	Reddish brown
Taste and aroma	Typical cocoa powder, without foreign tastes and odors

Physical and chemical characteristics
pH	5.5 – 7.1	7.2 - 7.6	7.7 -8.3	8.3 -8,6	8.7 – 9.3
Fat content (%) (cocoa butter), %	10 - 12
Moisture, %.	7.5 max.	5.5 max.
ASH Content %	6.0 max.	9.0 max.
Mass fraction of ash insoluble in 10% hydrochloric acid, %	0,2 max.
The degree of grinding — the residue after sifting on a silk sieve No. 38, %	1.5 max.
Fineness, (%< 75µm)	99.75min. (wet method, through 200 mesh sieve)
Shell Content %	1.75 max. (Shellin Nib after Winnowing)
Mass fraction of metallomagnetic impurity (particles no more than 0.3 mm in the greatest linear dimension), %	0.0003 max.

Microbiological Characteristics
Total Plate Count / g:	3000 max.
Coliforms / g:	Negative
Salmonellae 25 g:	Negative
Yeast & mold / g:	50 max.

Content of harmful substances
Lead, mg / kg	1.0 max.
Cadmium, mg / kg	0.5 max.
Arsenic, mg / kg	1.0 max.
Mercury, mg / kg	0.1 max.
Copper, mg / kg	50.0 max.
Zink, mg / kg	70.0 max.
Mycotoxins: aflatoxin β1, mg / kg	0.0005 max.

Product specifications: Download

Testing report Download 0.0005 max.

Storage conditions:

Cocoa powder should be stored in a dry, clean, and well-ventilated room, without any foreign smell, at a temperature of 18 ° C ± 5 ° C and a relative humidity of not more than 75 %.

Do not expose cocoa powder to direct sunlight.

Shelf life:

24 months from date of manufacture when stored in its original packaging and under optimal storage conditions.

Packaging:

Net weight 25 kg, four-layer paper bag with plastic liner.

Bags are marked with product type label, batch number, net weight, production date and shelf life.

Cocoa powder is produced from non-GMO raw materials using steam sterilization, and is processed in accordance with HACCP Good Manufacturing Practices rules.

25 kg

Testing report Download

Product specifications:

Organoleptic characteristics
Taste and aroma	Peculiar to roasted cocoa beans, from which cocoa liquor is obtained, without foreign taste and smell
Color: In melted condition In hardened condition	Dark-brown Dark-brown. Cocoa bloom is acceptable.
Texture under the temperature: from 16 ° С to 18 ° СС 40 ° С	Solid mass Pourable mass

Physical and chemical characteristics
Dispersibility — the number of fine fractions ,%	90 min.
pH	5.0 – 5.9
75 micron sieve residue,%	1.5 max.
Free fatty acid, as oleic acid, %	2.0 max.
Moisture,%	2.0 max.
Fat content ,%	52 max.
Mass fraction of ash insoluble in 10% hydrochloric acid, %	0.1 max.
Content of cocoa vella, %	1.75 max.

Microbiological Characteristics
Total Plate Count / g:	3000 max.
Coliforms / g:	Negative
Salmonellae 25 g:	Negative
Yeast & mold / g:	50 max.

Content of harmful substances
Lead, mg / kg	1.0 max.
Cadmium, mg / kg	0.5 max.
Arsenic, mg / kg	1.0 max.
Mercury, mg / kg	0.1 max.
Copper, mg / kg	50.0 max.
Zink, mg / kg	70.0 max.
Mycotoxins: aflatoxin β1, mg / kg	0.0005 max.

Product specifications: download

Testing report Скачать

Storage conditions:

Cocoa liquor should be stored in a dry, clean, and well-ventilated room, without any foreign smell, at a temperature of 18 ° C ± 5 ° C and a relative humidity of 75 %.

Do not expose cocoa liquor to direct sunlight.

Shelf life:

24 months from date of manufacture when stored in its original packaging and under optimal storage conditions.

Packaging:

25 kg net weight in Kraft paper carton with HDPE square bottom internal liner.

The boxes will be marked with the product type, production code, net weight, production date and expiration date.

Cocoa liquor is produced from non-GMO raw materials using steam sterilization, and is processed in accordance with HACCP Good Manufacturing Practices rules.

25 kg

Testing report download

Product Specifications:


PRODUCT CATEGORY	Natural cocoa butter	Deodorized cocoa butter
Physical and chemical characteristics
Color	Light yellowish	Light yellowish
Taste	Typical cocoa butter	Clean and mild
Moisture (%)	0.3 max.	0.3 max.
Free fatty acid, as oleic acid (%)	1.75 max.	1.75 max.
Iodine value (Wijs)	32-38	32-38
Peroxide value	4max	4max
Saponification value	188-198	188-198
Unsaponification value (%)	0.6 max	0.5 max
Melting point (C)	32-36	32-36
Refractive index(ND40 C)	1.456-1.459	1.456-1.459

Microbiological characteristics
Total plate count / g	1.000 max.
Coliforms / g:	Negative
Salmonellae / 25g:	Negative
Yeast & mold / g:	50 max.

Content of harmful substances
Lead, mg / kg	1.0 max.
Cadmium, mg / kg	0.5 max.
Arsenic, mg / kg	1.0 max.
Mercury, mg / kg	0.1 max.
Copper, mg / kg	50.0 max.
Zink, mg / kg	70.0 max.
Mycotoxins: aflatoxin β1, mg / kg	0.0005 max.

Product Specifications: download

Testing report download

Storage conditions:

Cocoa butter should be stored in a dry, clean, and well-ventilated room, without any foreign smell, at a temperature of 18 ° C ± 5 ° C and a relative humidity of 75 %.

Do not expose cocoa butter to direct sunlight.

Shelf life:

24 months from date of manufacture when stored in its original packaging and under optimal storage conditions.

Packaging:

25 kg net weight in Kraft paper carton with HDPE square bottom internal liner.

The boxes will be marked with the product type, production code, net weight, production date and expiration date.

Cocoa butter is produced from non-GMO raw materials using steam sterilization, and is processed in accordance with HACCP Good Manufacturing Practices rules.

25 kg

Testing report download

Product specification:

Organoleptic characteristics
Color	Light	Average	Dark
Taste and aroma	Has a sweetish taste and caramel flavor

The nutritional value per 100 grams:
Calories	222
Fat	0.7 g
Saturated fat	0.1 g
Polyunsaturated fatty acids	0.2 g
Monounsaturated fatty acids	0.2 g
Cholesterol	0 mg
Sodium	35 mg
Potassium	827 mg
Carbohydrates	89 g
Dietary fiber	40 g
Sugar	49 g
Proteins	4.6 g
Vitamin A	14 IU
Vitamin C	0.2 mg
Calcium	348 mg
Iron	2.9 mg
Vitamin D	0 IU
Vitamin B6	0.4 mg
Vitamin B12	0 µg
Magnesium	54 mg

Microbiological Characteristics
Total Plate Count / g:	3000 max.
Coliforms / g:	Negative
Salmonellae 25 g:	Negative
Yeast & mold / g:	50 max.

Minerals per 100 grams of product:
Potassium	1110 mg
Calcium	307 mg
Magnesium	42 mg
Sodium	13 mg
Copper	0.23 mg
Iron	104 mg
Manganese	0.4 mg
Zinc	0.59 mg

Product specification: download

Testing report download Product specification:

Storage conditions:

сarob should be stored in a dry, clean and well-ventilated area, without foreign smell, at a temperature of 18 ° C ± 5 ° C and a relative humidity of not more than 75 %.

сarob should not be exposed to direct sunlight.

Shelf life:

24 months from date of manufacture when stored in its original packaging and under optimal storage conditions.

Packaging:

Net weight 20 kg, four-layer paper bag with plastic liner.

Bags with product type label, batch number, net weight, production date and shelf life.

сarob is produced from non-GMO raw materials using steam sterilization, and is processed in accordance with HACCP Good Manufacturing Practices rules.

20 kg

Testing report download