| Customization: | Available |
|---|---|
| CAS No.: | 6020-87-7 |
| Formula: | / |
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Cocoa powder is a powdered food ingredient made from cocoa beans through processes like roasting, husking, and grinding. It's typically all-natural, without added sugars or other additives. Depending on the processing methods, cocoa powder can be categorized into different types: natural cocoa powder (non-alkalized cocoa powder) and alkalized cocoa powder (alkalized cocoa powder).
Different types of cocoa powder can vary in taste, color, and application. Natural cocoa powder, which isn't alkalized, retains more of its natural flavors and acidity, with a darker reddish-brown color. Alkalized cocoa powder is milder in flavor, smoother in taste, and tends to have a deeper brown color.
| 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 |
| 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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