| Aspect | Smell | Flavor | Color |
|---|---|---|---|
| Fine powder without lumps. | Characteristic, free from foreign odors. | Characteristic, free from foreign taste. | Brown, characteristic. |
Pure cocoa powder, with roasting and alkalinization process differentiated. It brings to the product an intense brown tone with strong aroma and flavors, presenting a more bitter taste. It is aromatic and delivers color and flavor in its use.
| 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 | 7,5 a 9,0 |
| Humidity | 5,0% (Máx.) |
| Granulometry #200 MESH (ASTM) | 98,0& (Mín.) |
| Total fat | 10 - 15% |
Dry mixes, confectionery and sweets.
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