Export Cocoa Cake

Natural Cocoa Cake:
Physical Characteristics:
1) Fineness: 99.0 % min. through 200 micron sieve
2) Appearance: Fine, free flowing brown powder
3) Flavor: Characteristic cocoa flavour
4) Color: brown to dark brown

Chemical Characteristics:
1) Fat content:10~12%
2) PH value: 5.0~5.8
3) Moisture: 5% max.
4) Ash: 10% max.

Microbiological Characteristics:
1) Total plate count: 5000cfu/g max.
2) Coliforms: 30MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 50cfu/g max.
5) Pathogenic bacteria: Negative

Outer packaging:
N.W.: 25kg/craft bag
G.W.: 25.34kg/craft bag
Quantity of 20'FCL/40'FCL: 640bags /1000bags Total: 16 metric tons/25 metric tons

Delivery Terms: FOB, CNF, CIF.
Delivery Time: Within 20 days after prepayment or the receipt of L/C.
Minimum Order: 16 metric tons (20' FCL)

Supply Capacity: 1600~2000mt/month

Payment:
1) T/T: 30% payment in advance, balance 70% effected against the copy of B/L.
2) Confirmed and irrepealable L/C at sight opened by first-class bank.