Natural Cocoa Powder/Alkalized Cocoa Powder Low Fat 100% Pure Raw Cocoa Powder
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. |
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