Natural cocoa cake

Natural Cocoa Cake 10-12% FAT: Chemical Characteristics: 1) Fat content: 10-12% 2) PH value: 5.0-5.8 3) Moisture: 5.0% max. 4) Ash: 9% max. Microbiological Characteristics: 1) Total plate count: 3000cfu/g max. 2) Coliform: 30max. 3) Yeast count: 50cfu/g max. 4) Mould count: 50cfu/g max. 5) Salmonella: Negative 6) Shigella: Negative 7) Staphylococcus Aureusa: Negative Packaging: In 25kgs craft paper bags with inner polythene. N. W.: 25kg/craft bag G. W.: 25.20k

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