| ≥1 piece |
Indonesia Alkalized cocoa powder 10-12% fat at cheap price.
Cocoa Powder is made by milling Cocoa Cake into powder form. Cocoa Cake is the remains of Cocoa Liquor after most of the
Cocoa Butter is removed. Since most of the fat has been extracted, Cocoa Powder is considered the least fatty form of
chocolate. The Powder possesses a mild to strong chocolate flavor without the texture characteristic of Cocoa Butter.
Cocoa powder has a natural acidity and when it is treated with an alkali to neutralize this acidity, it is called Dutch process
cocoa (also known as Alkalized Cocoa). The alkalization process was developed in 1828 by C.J. van Houten in the Netherlands.
Alkalized cocoa powder color ranges from dark brown to black and the process enhances pH levels to as high as 8. Some of
the powders uses are evident in reduced fat and calorie recipes, chocolate milk, ice cream, chocolate flavored coatings, biscuits, syrups and tobacco products. However, its deeper color provides a richer visual appearance and its less acidic flavor blends well with other ingredients.
| G E N E R A L C H A R A C T E R I S T I C S | ||||
| 1 | Product Category | A lkalized | ||
| 2 | Product Code | P2–1–22 | P2–1–20 / 21F | P2–1–20F |
| 3 | Color | Moderate Brown | Dark Brown | Dark Brown |
| P H Y S I C A L A N D C H E M I C A L C H A R A C T E R I S T I C S | ||||
| 1 | pH | 6.2 – 6.8 | 7.0 – 7.5 | 6.8 – 7.2 |
|
2 |
F lavor | Good Coconut flavor | S lightly Stronger than P2–1–22 | S lightly Stronger than P2–1–20 |
| 3 | Fa t Content ( % ) | 10 – 12 | ||
| 4 | F ineness (%) | 99.50% (through <200 mesh sieve) | ||
| 5 | Moisture ( % ) | 5.0 Max. | ||
| 6 | S he ll Content ( % ) | 1.75 Max. | ||
| Microbiological Characteristics | |||
| Total Plate Count Per Gram | : 5,000 max |
| |
| Mould and Yeasts Per Gram | : 50 max |
| |
| Coliform in l g | : Negative |
| |
| Escherichia coli in l g | : Negative |
| |
| Salmonella | : Negative |
| |
| Product Type: |
Cocoa Ingredients
|
Type: |
Cocoa Powder
|
Form: |
Powder
|
| Certification: |
HACCP,ISO,KOSHER
|
Packaging: |
Bag
|
Color: |
Dark Brown
|
| Processing Type: |
Raw
|
Cocoa Content: |
12 %
|
Shelf Life: |
2 years
|
| Weight (kg): |
20
|
Place of Origin: |
Propinsi Sumatera Utara Indonesia
|
Brand Name: |
CVI
|