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Couscous is for Tunisians what rice is to Asians and pasta to Italians. The origins of this food go back to the profoundest depths of our history and our culture.


 


The physico-chemical characteristics of couscous

Appearance : Pale yellow colour
Smell : Fresh and healthy
 Humidity : Maximum 13%
 Ash rate : Maximum 1 % of dry matter
 Swelling index : Minimum 2,4

Bacteriological characteristics (per gram of couscous)

Total Bacteria : < 105
 Total Coliforms : < 1000/g
Fecal Coliforms : < 10/g
Staphylococcus aureus : < 50/g
Salmonella : Absence in 25g
Bacillus cerous : < 100/g
Yeast : < 500/g
Mould : < 500/g

 

E-mail : cl.cds@planet.tn
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