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.
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