Technical aspects
Cocoa mass is a dark, thick mass with a strong cocoa aroma. Its physical, chemical and microbiological parameters make it a safe and durable ingredient with a wide range of technological applications.
| Parameter | Value |
| Colour | Dark brown, characteristic of chocolate |
| Taste and smell | Characteristic of cocoa and chocolate |
| Form | Thick mass or hard solid at room temperature |
| Water content | Max. 2.8% |
| Fat content | Min. 51% |
| pH | Max. 6% |
| Total number of microorganisms | ≤ 10,000 cfu/g |
| E. coli | ≤ 10 cfu/g |
| Salmonella | Absent in 5 × 25 g |
| Yeast and moulds | ≤ 500 cfu/g |
| GMO | GMO-free product |
| Ionising radiation | Not subjected to |
