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Physical characteristics:
1) quality: 99.0-99.9% to 200 Micron sieve
2) Aspect: Fine,
3) taste: flavor characteristic cocoa-
Chemical characteristics:
1) content in fat: 10-12%
2) pH: 5.0 to 5.8
3) humidity: 5% max
) 4 Ash: max 9% -
Characteristics biological micro:
1) counting total plate: 1000 cfu / g max
2) coliforms: max 30 mnp / 100 g
3) yeast: 40 cfu / g max
4) Concentration of mold: 50 cfu / g max
5) pathogenic bacteria: negative
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