Cocoa mass or cocoa liquor
1. Product overview
It is the product obtained by grinding or crushing the cocoa bean, roasted, husked and without germ, without removing or adding any of its components, 100% cocoa, it is also known as cocoa dough or liquor.
2. Microbiological characteristics
- Aerobic microorganism count (a) 5 2 1000 10 000 viable mesophiles, cfu / g.
- E. coli, (detection). (a) 5 1 absence
- Total coliforms (detection) (a) 5 1 absence
- S. aureus, cfu / gr (a) 5 1 absence
- Salmonella research (in 25 g) (b) 5 0 absence mold cfu / gr (a) 5 2 10 50
- Yeasts (a) 5 2 10 50
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