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Product Name: Alkalized Cocoa Powder
Usage: Directly used to produce chocolate, beverage and cake
Application: Cocoa powder is a kind of nutritious food, which contains not only high-calorie fat but also rich protein and carbohydrate. Cocoa powder also contains certainamount of alkaloid, theobromine and theine, which function to dilate blood vessels and promote blood circulation. Consuming cocoa products is very beneficial to human health.
Natural cocoabeans are used to go through screening, roasting, grinding, alkalization,sterilization, machine pressing, milling and other processes on imported hydraulic press machine production lines, to produce cocoa powder, which hasnatural cocoa fragrance.
According tofat content, cocoa powder is divided into high-fat, medium-fat and low-fatcocoa powder. High-fat cocoa powder contains 22-24% fat; medium-fat cocoapowder contains 10-12% fat; and low-fat cocoa powder contains less than 10%fat.
Specification:
Item | Indicators |
Powder color | Brownish red to dark brownish red or black |
Liquor Color | Brownish red to dark brownish red or black |
Fragrance and Taste | Special cocoa fragrance, without burning smell, musty odor, or other odors |
Physical and Chemical properties | |
Fat content( % ) | 10-12 |
Fineness ( through 200 mesh) ( % ) | Min 99 |
Moisture ( % ) | Max 5 |
pH | 6.2-6.8 / 7.0-8.0 |
Ash ( % ) | Max 12 |
Microbiology properties | |
Total plate count (cfu/g) | Max 5000 |
Coliforms per (cfu/g) | Max 0.3 |
Mould (cfu/g) | Max 50 |
Yeast(cfu/g) | Max 50 |
Salmonella (cfu/g) | Negative/ 25grams |
Pathogenic bacteria(cfu/g) | Negative/ 25grams |
