Technical aspects
Organic cocoa mass has a homogeneous structure and consistent physical and chemical parameters.
| Parameter | Value |
|---|---|
| Appearance | Compact, uniform mass |
| Colour | Dark brown |
| Taste and smell | Typical of cocoa, no foreign tastes |
| Fat content | 33.8 g/100 g |
| Protein content | 12.9 g/100 g |
| Fibre | 20.4 g/100 g |
| Fineness (ASTM) | 200 mesh |
| Total number of microorganisms | < 5,000 cfu/g |
| Enterobacteriaceae | Absent |
| Mould and yeast | < 100 cfu/g |
| E. coli | < 10 cfu/g |
| Salmonella | Absent in 25 g |
