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 |