Microbiological Specifications

Caramel, as produced, is essentially a sterile product. Airborne microorganisms do not generally grow on or in caramel unless the caramel is diluted with water. Our Microbiological specifications are as follows:

• Standard Total Plate Count: 200/gram max.
• Total Coliform: None
• Staph: None
• Salmonella: None
• Yeasts: 10/gram max.
• Molds: 10/gram max.