Micro problems with raw chocolate
Started by gazza1973, Aug 09 2018 09:11 AM
Hi has anyone had any dealings with raw chocolate.
we are looking at using it in the bakery, but I am very concerned about micro problems.
does anyone know if it is likely to be contaminated with salmonella from the drying process.
Thank you
Gazza
we are looking at using it in the bakery, but I am very concerned about micro problems.
does anyone know if it is likely to be contaminated with salmonella from the drying process.
Thank you
Gazza
Ambient air micro (APC, Y&M) limits
Specifications for Micro Testing of Water used in Food Production
Compressed Air - Micro parameters
Micro-testing (E.Coli, Salmonella, Yeast and Mold) for supplier
Micro. Guidelines for Food Contact Surfaces
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Check the local legislation.
Salmonella also can be isolated from dry samples.
1 Thank
By raw chocolate you mean? If not roasted, the risk might be high. There has been an outbreak before (15 years ago) related to insufficient heat treatment for chocolate in the EU. Btw, will this be used as filling? The boundary between the filling and the dough may also provide some risk during the baking process. Understand that "many" are now into raw foods (especially cacao due to claims on preserving more nutrients and benefits),such current processing of beans to nibs still pose high risk for Salmonella contamination.
1 Thank
Ambient air micro (APC, Y&M) limits
Specifications for Micro Testing of Water used in Food Production
Compressed Air - Micro parameters
Micro-testing (E.Coli, Salmonella, Yeast and Mold) for supplier
Micro. Guidelines for Food Contact Surfaces
Micro Lab Testing
Micro Testing Composite Sampling
Interpretation of micro testing guide
Equipment Micro Standards
Micro Testing for French Fries