Price of Alkalized Cocoa Powder 10-12%
According to different processing methods, it is divided into natural powder and alkalized powder. Various specifications of cocoa powder, color from light brown to dark red.
Cocoa powder has a strong cocoa aroma.
Physical &Chemical Parameters
1) Fineness: 99.0min through 200 meshes sieve
2) Appearance: Fine, free flowing powder
3) Flavor: Characteristic cocoa flavour
4) Color:dark brown,black brown,black
5) Fat content: 10~12%
6) PH value: 8.0-8.9
7) Moisture: 5% max.
Microbiological Data
1) Total plate count: 5000cfu/g max.
2) Yeast Count:50cfu/g max
3) Mould Count:100cfu/g max
4) Enterobacteriaceae:absent/g
5) E.Coli:absent/g
6) Salmonella:absent/g
In the food industry,it can be used for high-end chocolate, ice cream, candy, cakes and other foods containing cocoa.
Indexes / Parameters |
Values / Limits Cocoa powder, Alkalized |
Description of product: |
Alkalized, is produced by cocoa beans under controlled hygienic conditions and do not contain any hazardous ingredients, additives or preservatives |
Ingredients: |
Cocoa beans from West Africa |
Origin : |
China |
Organoleptic: |
|
Appearance |
Fine , free flowing brown powder |
Taste and smell |
Typical for cocoa, without any burnt or bitter taste or foreign smells |
Colour |
Light brown to middle brown |
Physical & Chemical: |
|
Fineness( 200 mesh sieve) |
Min 99.5 % |
Fat on dry matter |
Min 10- Max 12 % |
Moisture |
Max 5 % |
PH |
6.2-6.8,6.8-8.0, Can be customized |
Microbiology properties: |
Total plate count (cfu/g) |
5000 /g |
Mould (cfu/g) |
Max 50/g |
Yeast (cfu/g) |
Max 50/g |
Coliforms per (cfu/g) |
Max 0.3/g |
Echerichia coli MPN PER G |
Negative/ g |
Salmoneae (cfu/g) |
Negative/ 25g |
Pathogenic bacteria(cfu/g) |
Negative/ 25g |
Staphylococcus |
Negative/ 25g |
GMO : |
Free from genetically modified organisms |
Allergens: |
The products do not contain known allergens |
Quality statement: |
The product is harmless, safe and fit for human consumption |
Packing and Shelf life: |
Food grade kraft bags, 25 kg net weight,with shelf life 24 moths as from production date. |
Storage: |
Keep in a dry and cool place at max. 20 C and 60 % humidity |
Application: |
brownies, cookies, chocolate cakes, bakery, confectionery and other foods. |