Hot Sale Natural Cocoa Powder Fat Content 4-8% 10-12% 25kg Bag

• Customization: Available
• CAS No.: 84649-99-0
• Formula: C4h11n3o3
• Model NO.: ZF-010
• EINECS: 283-480-6
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: 24 Months
• Nutrient Composition: Extract
• Resource: Natural
• The content of active substances: ＞90%
• Main Substances: Capsicum
• Application: Beverage,Food
• Density: 1.6±0.1 g/cm3
• Color: Dark, Brown, Red Black
• Type: Natural Flavour & Fragrances
• Transport Package: 1kg/Foil Bag, 25kg/Drum, or as Your Requierments
• Specification: 99% 10: 1
• Trademark: Tianjin Zhuofeng BIO
• Origin: China
• HS Code: 1805000000
• Production Capacity: 20000 Tons Per Month

Product Description

Cocoa powder is a fine, dry powder derived from cocoa beans, processed by roasting, hulling, and grinding into cocoa mass, then pressing to remove most cocoa butter. It has a rich, chocolatey aroma, deep brown color, and slightly bitter taste. Widely used in baking, desserts, beverages (e.g., hot chocolate), and as a flavoring agent in confectionery and snacks, it adds intense cocoa flavor and color while being a key ingredient in chocolate products.

1. Rich flavor & aroma: Provides intense chocolate taste and natural fragrance, enhancing the sensory appeal of foods and beverages.
2. Natural colorant: Adds a deep, rich brown color to recipes without synthetic dyes, ideal for aesthetically appealing products.
3. Nutrient-rich: Contains antioxidants (e.g., flavonoids), minerals (iron, magnesium), and fiber, contributing to nutritional value in formulations.
4. Low in fat: Has reduced cocoa butter content compared to cocoa mass, making it a lower-fat option for healthier products.
5. Versatile usage: Easily incorporates into baking, desserts, drinks, and confectionery, offering flexibility in both sweet and savory applications.

1. Baking: Used in cakes, cookies, and pastries to add rich cocoa flavor and deep brown color.
2. Beverages: Incorporated into hot chocolate, coffee blends, and energy drinks for chocolatey taste and nutritional benefits.
3. Desserts: A key ingredient in puddings, mousses, and ice creams to enhance texture and chocolate aroma.
4. Confectionery: Added to chocolates, truffles, and coatings for intense cocoa flavor and smooth consistency.
5. Nutritional products: Used in protein powders, health bars, and supplements for flavor, color, and antioxidant content.

Items	Per 100g	NRV%
Energy	1570kj	19%
Protein	22.8g	38%
Fat	11.7g	20%
Carbohydrate	44.1g	15%
Sodium	2585mg	129%

 

Product Name	Cocoa powder	Latin Name	Cacao(Cocoa)
Type	Plant extract	Appearance	Brown powder
Part of use	Fruit	Odor	Characteristic
Particle size	100% pass through 80 mesh sieve
TESTS
Loss on drying(5h at105°C)	≤5.0%	Ash(3h at 600°C)	≤5.0%
Residual Solvents	Eur. Pharm. 2000	Total Heavy Metals	≤10ppm
Plumbum	≤2ppm	Arsenic(as AS2O3)	≤2ppm
Microbial
Total bacterial count	Max.1000cfu/g	Yeast & Mould	Max.100cfu/g
Escherichia coli	Negative	Salmonella	Negative