Cocoa Butter Specifications

Cocoa butter.

Allergen Information

Manufactured in a factory that handles tree nuts, soy, milk and dairy products.

Physical and Chemical Properties
Free fatty acids calculated as oleic acid	≤ 1.75%
Unsaponifiables	≤ 0.35%
Iodine value	32 – 42
Saponification value	188 – 198
Refractive index	1.456 – 1.458
Complete melting point	91.4 – 96.8°F

Microbiological Properties		Method
Total plate count	≤ 5000 CFU/g	ISO 4833
Mold	≤ 50 CFU/g	ISO 21527-2
Yeast	≤ 50 CFU/g	ISO 21527-2
Enterobacteriaceae	< 10 CFU/g	ISO 21528
Salmonella	Negative/25g	ISO 6579

Recommended Storing Conditions

60 - 68°F; relative humidity < 60%, in odor free atmosphere.

Shelf Life

Best used within 12 months of production date.

Nutritional Information on Average for 100g
Calories	900kcal
Fat	100g	Saturated fatty acids	62g
		Monounsaturated fatty acids	35g
		Polyunsaturated fatty acids	3g
Carbohydrates	0g	Sugar	0g
		Starch	0g
Protein	0g
Sodium	0mg	Fiber	0mg

*Nutrient content information is indicative of composition but not intended as definitive or complete. It is not intended for use in determining specific nutrient labeling values in finished products containing this ingredient as the responsibility for determining label information lies with the finished product manufacturer. Organic matter such as contained in products of this nature is subject to variation in nutritional composition. We disclaim any and all warranties, whether express or implied, including the implied warranty of merchantability. Our responsibility for claims arising from breach of warranty, negligence or any other cause shall not include consequential, special or incidental damages, even if we have been made aware of the possibility of such damages, and is limited to the purchase price of the product. None of the statements made herein shall be construed as a grant, either express or implied, of any license under any patent held by Santa Barbara Chocolate or other parties.