| Aspect | Smell | Flavor | Color |
|---|---|---|---|
| Fine powder without lumps. | Characteristic, free from foreign odors. | Characteristic, free from foreign taste. | Black, characteristic. |
Pure cocoa powder that uses an extreme alkalization and roasting process in its production, giving the product an intense black tone for use in its application. It stands out for its intense color with aromas and cocoa flavor that are not present.
| Microbiological characteristics | |
|---|---|
| Total Count | 5000 ufc/g% (Máx.) |
| Molds and Yeasts | 500 ufc/g% (Máx.) |
| Absent Coliforms | Absent/10g |
| Absent E.Coli | Absent/10g |
| Salmonella | Absent/25g |
| Estaphylococcus Aureus | Absent/0,1g |
| Características físico-químico | |
|---|---|
| pH | 8,5 a 9,5 |
| Humidity | 5,0% (Máx.) |
| Granulometry #200 MESH(ASTM) | 95,0% (Mín.) |
| Total fat | 10 a 15% |
Dry mixes.
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