Product specification Contact: Pro Gourmet Foods LCC 3643 Beach Drive E Port Orchard, WA 983 Tel: (360) 769 7420 Fax: (360) 871 6539 This guarantee is valid for our products in original packing without damages, for liquid deliveries for a batch sample during truck loading. article Frankfurt Dark 70% Item HC7042BB60 Version o. 12.02 from Origin: Equador Sample Status: Status J/Y the specification is provisionally. Article / German trade name: # 3489 Superior Dark Chocolate Couverture according to Kakao-VO 15.12.2003 (EC legislation) Declaration Kakao-VO (EC legislation): 68 cocoa content / 30 sucrose / 41,0 fat content analytical certified: Bio/Org EU: J/Y - OP: J/Y - Bio/ Org Suisse: Fairtrade mass balance Fairtrade segregation: - UTZ mass balance: / segregation 0,0 % - Rainforest Alliance: J/Y / 70,0 % 1. product description Shelf life: Solid: 24 months at 15-20 C, relative humidity < 60 % Liquid: 4 weeks under intermittent stirring system and temperature control 40-60 C, except for White Chocolate: 40-45 C Colour: dunkelbraun / dark brown 2. Composition according to Kakao-VO (EC legislation) All values correspond to the chocolate compounds, the sum of that will be set to 100. Chocolate content: approx 100 % Total fat content: approx 41 % Cocoa content: min. 68 % Milk content: min. % Cocoa fat: approx 41,9 % Milk fat: approx % Fat free cocoa dry mass: approx 27,2 % Fat free milk dry mass: approx 0,0 % vegetable fat (not cocoa fat): approx % Sucrose: approx 30 % Sugars: approx 30,0 % 3. Chemical and physical Data The content is the analytical value related to 100 gram product. Method Minimum Maximum Cocoa content: 70,0 % Milk content: 0,0 % Total fat content: Refractometer / Leithe min 41,0 Water content: Drying at 106 C until weight is stable 1,0 % Residue: Mikrometerschraube 24 µm Viscosity : ICA Methode 46: 2000 min. 0,8 max. 1,7 Pa*s Yield limit : ICA Methode 46: 2000 min. max. Pa Remarks: The measurement for viscosity is done by a Lamy Rheomat at 40,0 +/- 0,1 C. page 1 of 5 formular: // Kunden-Spezi_Kuv_Kakao_Berlin-4.doc Ver 12.1 Rev 18.02.2014 // print date: 20.11.2014
4. utrition facts (Big 4 / Big 8) All nutrition facts calculate on 100 Gram product. Big 4 additional Data for Big 8 Energy value: 2429 KJ Sodium:: 2,2 mg Protein: 7,6 g Fibre:: 14,7 g Carbohydrates: 36,3 g thereof sugar: 30,0 g Fat: 42,4 g thereof saturated fatty acids: 25,8 g Details: Carbohydrates thereof Mineral materials thereof Sucrose: 30,0 g Sodium: 2,2 mg Lactose: g Calcium: 5,4 mg Glucose: g Phosphor: 577,4 mg Fructose: g Iron: 1,8 mg Starch: 3,2 g Magnesium: 38,0 mg Zinc: 2,5 mg Fibre thereof Potassium: 493,4 mg Cellulose: 5,4 g Selenium: mg Chloride: 3,6 mg Iodine: mg Fat thereof Vitamin thereof Saturated fatty acids: 25,8 g A: 18,0 µg B1: 30,0 µg Mono-unsaturated fatty acids: 15,0 g B2: 171,0 µg B6: 32,1 µg Polyunsaturated fatty acids:: 1,6 g B12: 0,0 µg C: 210,0 µg Cholesterol: 0,0 mg D: 2,0 µg Trans fatty acids: < 0,5 g E: 475,6 µg K: 6,6 µg Pantothenic acid: 434,3 µg Folic acid: µg iacin: 846,0 µg Biotin: 8,5 µg Carotene: µg page 2 of 5
5. Microbiological Data Mesophile aerobe plate counts: Yeast / Mould: Enterobacteriaceen: PC Agar;37 C,48h;LFGB 64 L 06.00-18,mod. YGC Agar; 30 C, 72h; BS E ISO 6611:2004 VRBD Agar;37 C,24h;LFGB 64 L 01.00-3,mod. max. 30000 max. 50 / 50 max. 10 Salmonellae: ISO 6579/ASU 00.00-98 negativ in 250 g E. coli: IOCCC 39:1990- IV/ PCR negativ in 1 g Staph. aureus: ISO 6888-3/ PCR negativ in 1 g 6. Composition: Constituents by descending order, quantities in %: Bestandteil / ingredient Deklaration / declaration % Edelkakaomasse Arriba Bio EU OP Rainforest Alliance / Superior Kakaomasse Bio OP / Cocoa 56,400 Cocoa Mass Arriba Bio EU OP Rainforest Alliance Mass Organic OP Rohrzucker Bio EU OP / cane sugar organic Rohrzucker Bio OP / cane 30,000 sugar organic OP Kakaobutter Bio EU OP Rainforest Alliance / Cocoa Butter Organic EU OP Rainforest Alliance Kakaobutter Bio OP / cocoa butter organic OP 13,600 Sum: 100% Advice: The amount of emulsifier may differ; the usage is the lowest necessary amount (quantum satis). page 3 of 5
7. Allergens Use of ingredients with allergenic potential in accordance with EU-classification ingredient Crosskontamination present in the factory *1 01 Cereals containing gluten and products thereof Wheat / Rye / barley / oat / spelt / Kamut 02 Crustaceans and products thereof 03 Eggs and products thereof 04 Fish and products thereof 05 Peanuts and products thereof 06 Soybeans and products thereof J/Y 07 Milk and products thereof (including lactose) J/Y 08 uts and products thereof hazelnut J/Y see *2 almond / walnut / cashew nut / pecannut / para nut / pistachio / macadamia or queensland nut 09 Celery and products thereof 10 Mustard and products thereof 11 Sesame seed and products thereof 12 Sulphur dioxide and Sulphite (E220- E228) in a concentration of more than 10 mg/kg or 10 mg/l when indicated as SO2 13 Lupine and products thereof 14 Molluscs and products thereof other in accordance ALBA-list 20 Lactose J/Y 21 Cocoa J/Y J/Y 22 Glutamate (E620 - E625) 23 Chicken 24 Coriander 25 Corn 26 Vegetable / Legume 27 Beef 28 Porc 29 carotts and other allergens Chicken eggs Yeast Benzoic acid and PHB ( E210 bis E219) AZO-coloring matters Tartrazine (E102) Cinnamon Vanillin J/Y Cowmilk protein J/Y Soy Protein Soy Oil J/Y flavour: mg / 100g product flavour carrier: remarks: *1 cross contaminations doesn t eliminate, because using of the same production line. (traces possible) *2 The addition of hazel nuts products does on a separate production- and loading line and in factory Berlin Lichtenrade exclusive. Products only produced Berlin Reinickendorf and white chocolate are free from nuts. page 4 of 5
8. Packing units The product deliveries are possible in solid form or liquid in a tank truck. Solid products are separated with a PE plastic bag from the carton. For all packaging with product contact are certificate of conformity available. For identification and traceability each batch is marked with a Lot number. 9. remarks 100% Organic OP Contains milk components. Intended use The cocoa products (cocoa liquor, cocoa butter and cocoa powder) are intended to be processed (as an ingredient) in chocolate-, dairy-, ice cream-, bakery- and confectionary industry. The chocolate products are intended to be used as ingredient in a mixture as coating, filling, decoration or mono-product in chocolate bars or hollow figures. Different types of products (like dark and white chocolate) may be used in combination for decoration. The product is suitable for human consumption; there are no specific target groups. As the product may contain allergens (e.g. cocoa, milk component, soy, nuts) the final product has to be labelled adequately with an ingredient list, bulk material needs a declaration in the specification and on the certificate of analysis. Potential cross contamination (may contain ) will also be labelled. Our final products are not directly sold to consumers, but in B2B to producers of consumer products. These producers are responsible for correct labelling of consumer packages. The product is mainly used for sweets (not basic nutrition) and therefore should not be consumed in excessive amounts. Unintended use The product may harm persons with intolerance for allergens; a list of ingredients is available. The producers of consumer packages are responsible for adequately labelling. Persons who suffer from diabetes should also avoid eating chocolate due to the high sugar content. The product is not adequate to feed animals, especially dogs and cats may become sick or die due to high amounts of theobromine. Excessive consumption may lead to feeling unwell. Berlin, 20.11.2014 Cargill Cocoa & Chocolate This specification was prepared electronically and is valid without signature. This recipe belongs to Kakao Berlin and may not be passed to a third party without written permission from Kakao Berlin. page 5 of 5