Description
Caramel: Golden brown caramel topping with a thick smooth texture. Suitable for icecream.
Chocolate: Dark brown colour with a thick smooth texture. Flavour is of sweet dark chocolate. Suitable for icecream.

Typical Product Analysis
Caramel
Soluble Solids:75.0 ± 2.0°Brix @ 20°C
pH: 5.0 - 5.8 @ 20°C
Viscosity: 20,000 ± 5,000cps, Brookfield R.V.T.,Spindle #6 @ 10 rpm, 30 seconds @ 49°C.@24hours
Chocolate
Soluble Solids: 69.0 ± 2.0°Brix @ 20°C
pH: 6.1 - 6.5 @ 20°C
Viscosity: 11,000 ± 3,000cps, Brookfield R.V.T.,
Spindle #6 @ 10 rpm, 30 seconds @ 49°C.@24hours

Microbiological
(a) Total Plate Count: Less than 1000 colony-forming units/gm
(b) Yeast and Mould: Less than 50 colony-forming units/gm.
(c) Coliform: Absent in 10 grams

Ingredients
Caramel: Glucose Syrup, Sugar, Water, Milk Powder, Butter, Acidity Regulators, Salt, Flavour, Stabiliser, Colour
Chocolate: Sugar, Water, Glucose, Milk Powder, Confectionery Fat, Cocoa, Stabilisers, Cocoa Liquor, Salt, Flavour, Disodium Phosphate, Preservative

Storage Conditions
Store at ambient temperature (20°C)

Shelf Life
Nine (9) months under recommended storage conditions

Packaging
Product is packed into 1 litre pouches

NOTE: The range of values given is indicative only. Actual product parameters depend on specific product requirements.

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