COCOA POWDER contains rich nutrition, high-calorie fat, and 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
Specifications:
Physical Characteristics:
1) Fineness: 99.0 - 99.7% through 200 micron sieve
2) Appearance: Fine, free flowing brown powder
3) Flavor: Characteristic cocoa flavour
4) Color: Light brown to brown
Chemical Characteristics:
1) Fat content: 10~12%
2) pH value: 5.0~5.8; 5.8-6.8; 6.8-7.8, 7.8-9.5
3) Moisture: 5% max.
4) Ash: 10% max.
Microbiological Characteristics:
1) Total plate count: 5000cfu/g max.
2) Coliforms: 30MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 100cfu/g max.
5) Pathogenic bacteria: Negative
Outer packaging:
N. W.: 25kg/craft bag
G. W.: 25.34/craft bag
Quantity of 20'FCL/40'FCL: 640bags /1000bags Total: 16MT/25MT
Shelf Life:
24 months in original packaging.
Keep natural cocoa powder in cool, dry storage and free from foreign odors.