Technical aspects
Natural cocoa powder is a homogeneous product with low moisture content and a high degree of fineness, which has a positive effect on its application properties. Thanks to the natural production process, it retains the typical colour, taste and aroma of cocoa, while maintaining its physicochemical stability.
| Parameter | Value |
| Colour | Dark red to brown |
| Taste and smell | Typical of cocoa, no foreign notes |
| Form | Fine powder |
| Moisture content | Max. 5% |
| Fat content | 10–12% |
| pH | 5.2 – 8.2 |
| Degree of fragmentation | Min. 99% |
| Total number of microorganisms | ≤ 5000 cfu/g |
| Yeast | ≤ 50 cfu/g |
| Moulds | ≤ 50 cfu/g |
| E. coli | < 10 cfu/g |
| Enterobacteriaceae | Absent in 1 g |
| Salmonella | Absent |
