Cocoa powder
1. Product overview
It is the product obtained from the cocoa cake, reduced to fine powder by mechanical processes without removing or adding any of its components, 100% cocoa; brown in color, with a characteristic smell and taste of its composition, with a light touch, very fine.
2. Microbiological characteristics
- Aerobic microorganism count (a) 5 2 1000 5000 viable mesophiles, cfu / g.
- Total coliforms detection / g. (a) 5 0 absence
- E. Coli, detection / g. (a) 5 0 absence
- Staphylococcus aureus cfu / g (a) 5 0 <1
- Salmonella investigation (in 25 g) (b) 5 0 absence
- Mold cfu / gr (a) 5 2 10 50 yeast cfu / gr (a) 5 2 10 50
English
EXPORTADORA ROMEX S.A.