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Natural Cocoa Powder Description
Natural Cocoa Powder Application
Natural Cocoa Powder mainly used to produce chocolate products, candies, beverages, biscuits, cakes, etc.
Cocoa powder is rich in nutrition which has high-calorie fat and abundant protein and carbohydrate. There are a certain amount of alkaloids, theobromine, in cocoa powder, the three of which have the function of expanding blood vessels and promoting human blood circulation. So it is very good for the health of human body to eat cocoa products.
With natural cocoa beans as raw material, brown-red solid powder which is produced by processes such as screening, roasting, grinding and basifying, sterilizing, machine pressing, milling and so on by imported hydraulic presser production lines has the natural cocoa fragrance.
| Sensory index: | |
| Items | Indexes |
| P.C. | Brownish yellow to light brown |
| L.C. | Light Brown Red |
| Flavor Taste |
Natural Cocoa Fragrance, No Scorching Smell, Musty Smell And Other Odor |
| Physical And Chemical Indexes: | |
| Items | Indexes |
| Cocoa Butter% | 5-9 |
| Water% | ≤5 |
| Ash%(Fat Free Dry State) | ≤8 |
|
Fineness% (200mesh/Inch) Through Standard Filtering |
≥99.00 |
| PH value | 5.0~5.8 |
| Cocoa bean origin | West Africa |
| Appearance | Fine, free flowing brown powder |
| Flavor | Characteristic cocoa flavor |
| Color | Light-brown |
| Health Indicators: | |
| Items | Indexes |
| Total bacteria, ind./g ≤ | 5000 |
| Yeast, ind./g ≤ | 50 |
| Mold, ind./g ≤ | 50 |
| Coliform, ind./100g≤ | 30 |
| Pathogenic bacteria | can not be detected |
| Microbiological Index | |
| Items | Indexes |
| Total Plate Count | Max. 3,000 cfu/g |
| Coliform | Max. 10MPN/100g |
| Yeast & Mould | Max. 10 cfu/g |
| Salmonella, Shigella, Staphylococcus Aureusa | Negative |
Natural Cocoa Powder Application
Natural Cocoa Powder mainly used to produce chocolate products, candies, beverages, biscuits, cakes, etc.
Cocoa powder is rich in nutrition which has high-calorie fat and abundant protein and carbohydrate. There are a certain amount of alkaloids, theobromine, in cocoa powder, the three of which have the function of expanding blood vessels and promoting human blood circulation. So it is very good for the health of human body to eat cocoa products.
With natural cocoa beans as raw material, brown-red solid powder which is produced by processes such as screening, roasting, grinding and basifying, sterilizing, machine pressing, milling and so on by imported hydraulic presser production lines has the natural cocoa fragrance.
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