Sub-product of cocoa. It comes from cocoa beans (Theobromacacao). Description Brown powder of uniform appearance, andsoluble. It is a free flowing powder. Storage Store product in afresh and dry place, relative humidity 55-65% and odorlessenvironment. Storage temperature: 18-22°C / 65-72°F ContainerSealed metallized zipper bags Shelf Life 2 years from the date ofmanufacture. Physical Results Units Method Fat 10-12 % AOCSMoisture Max 4 % AOAC Foreign Matter <0.1 % AOAC pH 6.86 – 7.2pH Units ESS_3.3.5.201 Ash Max 10 % AOAC MicrobiologicalSalmonella spp Negative Per 25 grams ESS_2.2.6 Aerobic PlateCount <10 cfu/g ESS_2.2.1 Coliform Negative cfu/g ESS_2.2.17E. Coli Negative cfu/g ESS_2.2.17 Yeast Negative cfu/g ESS_2.2.5Mold Negative cfu/g ESS_2.2.5 Enterobacteriaceae Negative cfu/gESS_2.2.29 Aflatoxin (B1,B2,G1,G2) <2.5 ppb Aflatoxin_ElisaOchratoxin A 17 ppb ESS_2.10.32 Organoleptic Colour Medium brownNone Organoleptic Odour Cocoa, Bitter None Organoleptic TextureLight powder, Clump None Organoleptic Visual Appealing NoneOrganoleptic Chemicals Arsenic 0.068 ppm ESS_3.2.1.205 Cadmium2.927 ppm ESS_3.2.1.211 Lead 0.235 ppm ESS_3.2.1.220 Aluminum70.02 ppm ESS_3.2.1.227 Copper 30.84 ppm ESS_3.2.1.222 Iron 169ppm ESS_3.2.1.209.