Milk Couverture 37% With No Added Sugars - Mulata

Identification & Functionality

Flavor

Milk Chocolate

Flavor Family

Chocolate Flavors

Ingredient Name

Chocolate Couverture

Ingredients

Cocoa Butter, Milk Powder, Soy Lecithin, Vanilla Extract, Maltitol, Cocoa Mass

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Cocoa & Chocolate

Features & Benefits

Labeling Claims

Gluten-free,

Kosher,

No Added Sugar,

Non-GMO,

Sugar-free,

Vegetarian

Food Ingredients Features

Creamy Texture,

Smooth Texture

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery

Food & Nutrition Applications

Confectionery Products,

Pastries

Instructions for Preparation

• Deposit the desired amount of milk chocolate in a melting tank.
• Be sure the temperature be between 45 °C (113 °F) and under 55 °C (131 °F).
• Make a crystallization curve and place in a mold the chocolate at a temperature of 28.5 to 29.5 °C (82.4 to 85.1 °F)

Uses

• Intended Use : In food and as a raw material in the confectionery and pastry industries.
• Non-Intended Use : Consumption after expiration date, or under inappropriate storage conditions. These can alter the sensory, physicochemical and microbiological properties.

Properties

Physical Form

Paste

Taste

Typical for cocoa without foreign taste

Odor

Typical for cocoa without foreign odor

Appearance

Solid paste

Typical Properties

	Value	Units	Test Method / Conditions
Gluten	max. 20	ppm	Analysis with GFCO approval
Foreign Material	Absent	-	AOAC 965.38

Physico-Chemical Properties

	Value	Units	Test Method / Conditions
Moisture Content	max. 1	%	AOAC 931.04 - Gravimetric analysis in halogen moisture analyzer
Fat	37 - 40	%	AOAC 963.15 - Nuclear Magnetic Resonance
Viscosity	0.750 - 1.700	Pa*s	IOCCC 2000 - Casson Model
Yield Value	2 - 6.500	Pa	IOCCC 2000 - Casson Mode
Particle Size	20 - 25	microns	Micrometer
Sucrose*	max. 0.5	%	07(S47) rev9 2012 - GC-FID

Microbiological Values

	Value	Units	Test Method / Conditions
Mesophilic Aerobic Bacteria Count	10000	CFU/g	AOAC 966.23 - Depth plate count / AOAC 2015.13 - Petrifilm™ Count Plate
Mesophilic Aerobic Bacteria Count	10000.0	CFU/g	AOAC 966.23 - Depth plate count / AOAC 2015.13 - Petrifilm™ Count Plate
Yeasts and Molds Count	max. 100	CFU/g	ISO 21527-2 - Depth plate count / Soleris® Direct Yeast and Mold Test. AOAC® Perfomance TestedSM - Certificate No. 051301 / AOAC 2014.05 - Petrifilm™ Count Plate
Enterobacteriaceae	max. 10	CFU/g	ISO 21528-2 - Depth plate count / AOAC 2003.01 - Petrifilm™ Count Plate
Enterobacteriaceae	max. 10	CFU/g	ISO 21528-2 - Depth plate count / AOAC 2003.01 - Petrifilm™ Count Plate
Total Coliform Organisms Count	max. 10	CFU/g	ISO4832 - Depth plate count / AOAC 998.08 Petrifilm™ Count Plate
Total Coliform Organisms Count	max. 10	CFU/g	ISO4832 - Depth plate count / AOAC 998.08 Petrifilm™ Count Plate
Escherichia coli	max. 10	CFU/g	ISO4832 - Depth plate count / AOAC 998.08 Petrifilm™ Count Plate
Escherichia coli	max. 10	CFU/g	ISO4832 - Depth plate count / AOAC 998.08 Petrifilm™ Count Plate
Staphylococcus aureus (+)	max. 10	CFU/g	ISO 6888 - Surface plate count
Bacillus cereus	max. 10	CFU/g	ISO 7932 - Surface plate count
A/P Salmonella sp	Absent	-	ANSR for Salmonella. AOAC® Perfomance TestedSM - Certificate No. 061203
A/P Listeria monocytogenes	Absent	-	ANSR for Listeria monocytogenes. AOAC® Perfomance TestedSM - Certificate No. 061506

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	2094.1	kJ/100g	-
Total Protein	7.5	g/100g	-
Total Carbohydrates	50.8	g/100g	-
Sugars (Naturally Present in Milk)	8.8	g/100g	-
Added Sugars	0	g/100g	-
Added Sugars	0.0	g/100g	-
Polyols	39	g/100g	-
Polyols	39.0	g/100g	-
Dietary Fiber	1.9	g/100g	-
Total Fat	38.5	g/100g	-
Saturated Fat	23	g/100g	-
Saturated Fat	23.0	g/100g	-
Trans Fatty Acids	0.0	mg/100g	-
Trans Fatty Acids	0	mg/100g	-
Cholesterol	22.3	mg/100g	-
Sodium Content	85.4	mg/100g	-
Potassium	398.06	mg/100g	-
Calcium	230.32	mg/100g	-
Iron Content	0.45	mg/100g	-
Vitamin A	64.45	mcg/100g	-
Vitamin C	1.98	mg/100g	-
Vitamin D	0.11	mcg/100g	-

Heavy Metals

	Value	Units	Test Method / Conditions
Arsenic Content	max. 1	ppm	AOAC 968,15
Mercury	max. 0.1	ppm	AOAC 999.11
Lead Content	max. 1	ppm	AOAC 999.11
Copper Content	max. 50	ppm	AOAC 999.11
Cadmium Content	max. 0.3	ppm	AOAC 999.10

Mycotoxins

	Value	Units	Test Method / Conditions
Aflatoxins (Sum of G1, G2, B1, B2)	max. 10	ppb	AOAC 994.08 - LC-MSMS
Aflatoxins (Sum of G1, G2, B1, B2)	max. 10	ppb	AOAC 994.08 - LC-MSMS

Note

* This paramter should be tested every year.

Regulatory & Compliance

Certifications & Compliance

FSSC 22000,

ISO 9001,

Kosher

Non-GMO Statement

Product manufactured with Non-GMO raw materials. Complies with the established in EC regulations 1829 and 1830 of 2003.

Packaging & Availability

Packaging Type

Bags,

Boxes

Packaging Information

Presentation 20Kg
PACKAGING	MATERIAL	DIMENSIONS	UNIT WEIGHT
Primary	Bag COEXTRUSION HBA + WHITE PIGMENT	790 mm x 390 mm x 290 mm	20.076Kg
Secondary	Box BC 1130 K	382 mm x 278 mm x 310 mm	21kg
Tertiary	-	-	-
Total units per pallet / Approximate weight	40 boxes		864.7Kg
Layers per pallet	4 layers – Maximum 7 layers
Units per layer	10 boxes per layers
Total pallet height	1.43 m

 

Presentation 2.5Kg
PACKAGING	MATERIAL	DIMENSIONS	UNIT WEIGHT
Primary	Bag PET + NYLON + LDPE with EVOH	337mm x 270mm x 120mm	6.29g
Secondary	Box C 790K	398mm x 288mm x 226mm	321.1g
Tertiary	-	-	-
Total units per pallet / Approximate weight	50 boxes		554 Kg
Layers per pallet	5 layers – Maximum 12 layers
Units per layer	10 boxes per layer
Total pallet height	1.28 m

 

Presentation 6G
PACKAGING	MATERIAL	DIMENSIONS	UNIT WEIGHT
Primary	Flow pack BOPP+ BOPP	90mm*70mm	6.29g
Secondary	PPC + PEBD Bag	80mm*132mm	321.1g
Tertiary	Box 540 kgf/m C- KRAFT	279mm*215mm*163mm	3.07 kg
Total units per pallet / Approximate weight	126 boxes		386.82 Kg
Layers per pallet	7 layers – Maximum 13 layers
Units per layer	18 boxes per layer
Total pallet height	1.29 m – Maximum 2.27m

Storage & Handling

Shelf Life

18 Months

Storage/Shelf Life

• 18 months from manufacture date in recommended storage.
• Store in a cool, dry place at temperature between 18 – 20 °C (64.4 – 68 °F) and relative humidity below 65%. Away from the wall and floor to avoid humidity transfer. Keep away from heat, light and strong odors