Luki Cocoa, Premium Quality Cocoa Products - cocoa beans, cocoa powder, cocoa extract

Office Location
B813 Link Road
Lartebiokorshie, Accra

Factory
PO Box 10828
Accra-North
Ghana West Africa

Laterbiokorshiie-
Blacksmith Junction
Tel: ++23321 311615,
310617, 315978
Direct: ++23321315978
Fax: 23321 311615

US Office
Luki Investments Inc.
1615 Forum Place
Barrister Building
Suite 500
West Palm Beach,
FL 33401 USA
Tel: 561-207-7115
Fax: 413-714-4295

E-Mail
luki@lukicocoa.com
luki@africaonline.com.gh

PRODUCT TYPE:
COCOA POWDER(ALKALISED)

SPECIFICATION

Product

Cocoa Powder(Alkalised)

Quality

Suitable for Human consumption, alkaline,free from all harmful or toxic substances.

Organoleptic, Physical and Chemical Quality:

Appearance -

Fine powder, free from lumps

Colour -

Light Brown

Odour and Taste -

Typical cocoa smell, must not taste mouldy
or burnt, no flavour additives

pH(10% Solution) -

6.5 - 7.2%

Moisture -

3- 4.0%(max)

Fineness -

98.5% (min) fine through a 200 mesh sieve

Fat Content -

10.0 - 12.0%

Ash Content -

1.7% - 5.2%

Microbiological Quality

Aerobic Mesophillc Germ Count -

1000-5000 per gram(max)

Yeasts And Moulds -

50 per gram (max)

Enterobacteriaceae -

Absent in 1.0G

Escherichia Coli -

Absent in 1.0G

Salmonella -

Absent in 10.0G

5. Packaging -

In 4-ply Kraft paper bag with inner polyethylene
liner

Net Weight -

25.0KG

Shell Life -

Two (2) years in original packaging when
stored properly

Storage

Storage Temperature -

20 deg. Celsius (max)

Relative Humidity of The Air -

60% (max)
To be protected from direct sunlight and
foreign smell.

PRODUCT TYPE:
NATURAL COCOA POWDER (LUKI BRAND)

PRODUCT TYPE:

NATURAL COCOA POWDER (LUKI BRAND)

TYPE OF TEST

CHEMICAL

AVERAGE

MOISTURE CONTENT%

3.64 - 4% MAX

FAT CONTENT%

10-12%

pH(10% SOLUTION)

5.2-6.0 MAX

FINENESS (% 200MESH SEIVE)

98 - 99.5%

FLAVOUR

PLEASANT

COLOUR

BROWN

ASH CONTENT

3.6-4.5% Max

MICROBIOLOGICAL

GERM COUNT

1000 - 5000 MAX

YEAST/GRM

<50%

MOULD/GRM

<50%

COLIFORM/GRM

ABSENT

E. COLI/GRM

ABSENT

SALMONELLA/25GRM

ABSENT

PACKAGING AND STORAGE

Polythene lined 4-ply kraft paper of 25kg net weight.

SHELL LIFE

At least two (2) years in original packaging when stored properly under recommended

Condition:

Temperature:

13 -18 °C

Relative humidity =

60%

Protect from direct sunlight and foreign aromas

GENERAL SPECIFICATION FOR PRIME COCOA CAKE
(LUKI BRAND)

This is low fat, natural cocoa cake obtained by mechanical transformation of roasted cocoa nibs
(Theobroma Cacao L) with no additives including lecithin.

CHEMICAL PHYSICAL

MOISTURE CONTENT

4.0% (Max)

FAT CONTENT

10 -12%

FREE FATTY ACID(Oleic)

1.75% (Max)

SHELL CONTENT

5.0% (Max)

pH (10% solution)

5.0 - 6.0

TOTAL ASH

5.0 - 5.5%

FINENESS (%, 200 mesh sieve)

97%(Min)

SENSORY

FLAVOUR

Pleasant Cocoa

COLOUR

Characteristic brown of cocoa

MICROBIOLOGICAL

TOTOAL PLATE COUNT / AEROBIC MESOPHILES

10,000 cfu/g(Max)

YEASTS/gm

50cfu/g (Max)

MOULDS/gm

50cfu/g (Max)

COLIFORM

Absent

E. COLI

Absent

SALMONELLA

Absent

PACKAGING AND STORAGE
Polythene lined 4 - ply kraft paper of 40kg net weight.

SHELL LIFE - Condition:

At least two(2) years in original packaging when stored properly under recommended

Temperature:

13 - 18 °C

Relative humidity

Greater than or equal to 60

Protect from direct sunlight and foreign aromas

SPECIFICATION FOR WAM EXPELLER COCOA CAKE WITH SHELLS
(LUKI BRAND)

GENERAL
This product is low fat, cocoa cake produce from whole cocoa beans (Theobroma Cacao) with no additives.

CHEMICAL ANALYSIS

MOISTURE CONTENT

8.0% (Max)

FAT CONTENT

12%

FREE FATTY ACID (Oleic)

4.0% (Max)

PACKAGING AND STORAGE
Polypropylene bags of 50kg net weight.

SHELL LIFE
At least two (2) years in original packaging when stored properly under recommended
Condition:
Protect from direct sunlight and foreign aromas.

Temperature:

13 - 18 °C

Relative humidity

Cocoa Powders & Cakes

Cocoa Powders & Cakes