Technical aspects
Organic cocoa butter is a solid with a light yellow colour, a characteristic cocoa aroma and high oxidative stability. It is distinguished by its microbiological purity and ideal melting point range for industrial applications.
| Parameter | Value |
| Ingredients | 100% cocoa butter |
| Colour | Light yellow to yellow |
| Taste and smell | Characteristic, cocoa |
| Form | Solid |
| Moisture content | ≤ 2% |
| Free fatty acids (FFA) | ≤ 2% |
| Peroxide value | ≤ 3.0 meq/kg |
| Melting point | 30–36°C |
| Total number of microorganisms | ≤ 1,000,000 cfu/g |
| Yeast | ≤ 10,000 cfu/g |
| Moulds | ≤ 10,000 cfu/g |
| E. coli | < 20 cfu/g |
| Enterobacteriaceae | ≤ 10,000 cfu/g |
| Salmonella | Absent |
| GMO | Not present |
| Ionising radiation | Not used |
