4 replies to this topic

[abbie]

hi
i read a thread regarding reducing microbial load on spices. I was wondering if this is applicable to cocoa powder as well
thanks

[Jean]

Dear Abbie,



What is the current method you employ? We import cocoa powder from France and your query has made me curious to know the process.



After an IT search, I have seen the link below and hope you get some info.



http://www.koco-usa....ado Roaster.pdf

[abbie]

hi jean,
we are using the NARS (nibs alkalizng roasting system) method. Although I'm not sure if we inject water during the roasting process for sterilization(thanks for the link ). Obviously, I am not satisfied with our results, so I'm looking for better ways to improve the microbial count of the powder.
If you can tell me, what is the specification of the cocoa powder that you're importing? (pH, fineness, tpc and ym)

thanks again,
abbie

[Jean]

Dear Abbie,

what is the specification of the cocoa powder that you're importing?

pH - 7.2

Fat – 10 to 12%

Moisture- max 4%

Fineness- 99.7+/- 0.2

TPC spec was 5000 cfu/g

Yeast- 50 cfu/g

Mold -100cfu/g

[Jean]

Dear Abbie,

What are your specs?