| Aspect | Smell | Flavor | Color |
|---|---|---|---|
| Fine powder without lumps | Characteristic, free from foreign odors. | Characteristic, free from foreign taste. | Brown, characteristic. |
Pure cocoa powder, alkalized to improve its solubility. Through the roasting and alkalinization process, presents darker shades of brown pulled to the Chocolate colours, with intense and highlighted aromas.
| Microbiological characteristics | |
|---|---|
| Total Count | 5.000 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 | 6,5 a 7,3 |
| Humidity | 5,0% (Máx.) |
| Granulometry #200 MESH(ASTM) | 98,0% (Mín.) |
| Total fat | 8 - 12% |
Dairy and sweet drinks.
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