Technical aspects
Organic carob flour is a homogeneous, dry powder with a high dietary fiber content and low moisture content. The product is characterized by good water solubility and stable microbiological and chemical parameters, making it safe and functional for industrial applications.
| Parameter | Value |
| Color | Reddish-brown |
| Taste and smell | Slightly sweet, similar to cocoa |
| Form | Powder |
| Moisture | < 4% |
| Total protein | < 6% |
| Carbohydrates | ~42% |
| Dietary fiber | ~46% |
| Water solubility | 40–50% |
| Ash content | ≤ 4% |
| Fat content | ≤ 1.5% |
| pH | 5 – 6 |
| Total sugars | ~27% |
| Coagulase-positive staphylococci | < 10³ CFU/g |
| Yeasts and molds | < 3×10² CFU/g |
| E. coli | Absent /g |
| Salmonella | Absent in 25 g |
| Total aerobic bacteria | < 10³ CFU/g |
| Aflatoxin B1 | < 5 μg/kg |
| Sum B1, B2, G1, G2 | < 10³ CFU/g |
| Lead | < 0.20 mg/kg |
| Cadmium | < 0.20 mg/kg |
| Allergens | None – allergen-free product |
| GMO | Does not contain GMO |
