Cacao
Páginas: 2 (262 palabras)
Publicado: 4 de julio de 2011
PRODUCT SPECIFICATIONS
ORGANIC COCOA BUTTER
The products manufactured by Machu Picchu Trading S.A.C. are monitored during the process of elaboration, guaranteeing withit that are free of toxic or harmful substances. They are elaborated according to the good manufacturing practices (GMP) and adequate sanitary conditions, with permanentquality control supervision and under an implemented HACCP system.
Organic Cocoa Butter
Physical Chemical Moisture Free fatty acid content Melting point MicrobiologicalStandard plate count Totals Coliforms E. coli Staphylococcus aureus *Salmonella / 25g.
*According to set frequency
0,5% max. 1,70 (expressed as oleic acid) max. 32ºC -34ºC
1 x 10 cfu/g max. < 3MPN/g ó < 10cfu/g < 3MPN/g ó < 10cfu/g < 10 cfu/g Absence
3
Organoleptics Colour Flavour Uses Storage Conditions
Pale YellowCharacteristic as cocoa butter Industrial use. Human consumption. It should be stored under suitable health conditions, over pallets, in cool and dry place. The warehouse should befree of plagues and strong or disagreeably odours, far from direct sunlight. Store at 18ºC - 20ºC and 50 - 60 % R.H. 12 months since manufacture date under suitable storageconditions.
Shelf life
Packaging
Primary packaging
Blocks of 25 Kg.
Polyethylene high density bags containing 25 kg. of product. A master corrugated carton boxcontaining the primary packaging.
Wafers
Polyethylene high density bags containing 4 kg. of product. A master corrugated carton box containing 12 kg. (3 bags x 4 kg. ofproduct).
Secondary packaging
Main Office Av. Guillermo Prescott Nº 226 San Isidro Lima - Perú Phone: (511) 421-9797 Fax: (511) 421-9600
www.mpt.com.pe
ORGANIC COCOA BUTTER
The products manufactured by Machu Picchu Trading S.A.C. are monitored during the process of elaboration, guaranteeing withit that are free of toxic or harmful substances. They are elaborated according to the good manufacturing practices (GMP) and adequate sanitary conditions, with permanentquality control supervision and under an implemented HACCP system.
Organic Cocoa Butter
Physical Chemical Moisture Free fatty acid content Melting point MicrobiologicalStandard plate count Totals Coliforms E. coli Staphylococcus aureus *Salmonella / 25g.
*According to set frequency
0,5% max. 1,70 (expressed as oleic acid) max. 32ºC -34ºC
1 x 10 cfu/g max. < 3MPN/g ó < 10cfu/g < 3MPN/g ó < 10cfu/g < 10 cfu/g Absence
3
Organoleptics Colour Flavour Uses Storage Conditions
Pale YellowCharacteristic as cocoa butter Industrial use. Human consumption. It should be stored under suitable health conditions, over pallets, in cool and dry place. The warehouse should befree of plagues and strong or disagreeably odours, far from direct sunlight. Store at 18ºC - 20ºC and 50 - 60 % R.H. 12 months since manufacture date under suitable storageconditions.
Shelf life
Packaging
Primary packaging
Blocks of 25 Kg.
Polyethylene high density bags containing 25 kg. of product. A master corrugated carton boxcontaining the primary packaging.
Wafers
Polyethylene high density bags containing 4 kg. of product. A master corrugated carton box containing 12 kg. (3 bags x 4 kg. ofproduct).
Secondary packaging
Main Office Av. Guillermo Prescott Nº 226 San Isidro Lima - Perú Phone: (511) 421-9797 Fax: (511) 421-9600
www.mpt.com.pe
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