Pure Cocoa Cake

Process debacterialized, alkalized/natural cocoa product
food safety characteristics debacterialization, processed in accordance with good manufacturing practice (gmp) and haccp food safety control.
Physical and chemical characteristics
color brown- reddish brown
flavor chocolate
ph natural 5.6- 6.2 (low acid)
alkalized 6.5-7.2
residue 10-12%
moisture 5.0% max
odor typical of cocoa; absence of any off aroma
shell content 1.75 max (shell in nib after winnowing)
microbiological characteristics
total plate count/g 5000 max
mold & yeast/g 50 max
coliforms/g negative
enterobacteriaceae/g absent
salmonella/25g absent
bacillus cereus/g (by identification) absent
bacillus cereus/g (by enumeration) 200
intended market raw material for beverage industries/ general public
consumer/ customer use edible grade and fit for human consumption.