Alkalized Cocoa Powder
Introduction:
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 certain amount 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 cocoa beans 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 has natural cocoa fragrance.
According to fat content, cocoa powder is divided into high-fat, medium-fat and low-fat cocoa powder. High-fat cocoa powder contains 22-24% fat; Medium-fat cocoa powder contains 10-12% fat; And low-fat cocoa powder contains less than 10% fat.
Alkalized powder has three alkalization ways - Pre-alkalization, interim-alkalization and post-alkalization. It has strong natural cocoa aroma. In addition to direct application in chocolate and beverage production, alkalized cocoa powder can also be used in tobacco, pharmaceutical and other industries.
Natural cocoa powder
Introduction:
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 certain amount 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 cocoa beans 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 has natural cocoa fragrance.
According to fat content, cocoa powder is divided into high-fat, medium-fat and low-fat cocoa powder. High-fat cocoa powder contains 22-24% fat; Medium-fat cocoa powder contains 10-12% fat; And low-fat cocoa powder contains less than 10% fat.
Natural cocoa powder has PH value of 5.0-5.8 and strong natural cocoa aroma. In addition to direct application in chocolate and beverage production, cocoa powder can also be used in tobacco, pharmaceutical and other industries.
NATURAL COCOA POWDER
| INDEX |
SPECIFICATION |
RESULT |
| COLOR OF POWDER |
FINE, FREE FLOWING BROWN POWDER |
CONFIRM |
| COLOR OF SOLUTION |
REDDISH BROWN TO DARK BROWN |
CONFIRM |
| TASTE |
NATURE COCOA SMELL |
CONFIRM |
| FAT CONTENT |
5%-9%/10%-12% |
7.8%/11.22% |
| PH VALUE |
5.0-5.8 |
5.22 |
| MOISTURE |
5% MAX |
3.94% |
| ASH |
10% MAX |
7.0% |
| FINENESS |
99.00-99.90% |
99.00% MIN |
| COLIFORM(PER 100 GRAM) |
<30MPN/100G |
<30MPN/100G |
| YEAST COUNT(PER GRAM) |
≤50CFU/G |
10CFU/G |
| MOULD COUNT(PER GRAM) |
≤100CFU/G |
10CFU/G |
| TOTAL PLATE COUNT(PER GRAM) |
≤1000CFU/G |
240CFU/G |
| SALMONELLA |
NEGATIVE |
|
| PATHOGENIC BACTERIA |
NEGATIVE |
Packing: 25kg kraft bag Loading quantity: 15mts/20'FCL
Shelf life: Two years Storage: In cool, dry storage and free from sun light.
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