Natural cocoa powder,Indonesia CVI price supplier

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.

Natural cocoa powder is lighter brown in color than Dutch-processed cocoa, tastes slightly bitter, and has a deep chocolate flavor. It is also very high in antioxidants. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes.

 

Physical & Chemical Characteristics
Color	: Natural Brown
Flavor	: Good Chocolate Flavor
Fat Content ( % )	: 10.0 - 12.0
Fineness (through 200 mesh sieve)	: 99.5%
pH Range	: 5 – 6
Moisture ( % )	: 5 max
Shell 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