Natural Cocoa Powder (Premium),China Fresco price supplier

 Organoleptic Characteristics
Taste: Natural cocoa taste without foreign taste
Smell: Nice cocoa smell, not mouldy or burnt
Color: Yellowish brown to dark brown

Physical Characterstics
Appearance: Powder without any lumps and foreign materials

Chemical Characteristics
Fat (on dry substance basis): 10-12%
Moisture: 5% max.
PH value: 5.0-5.8
Fineness (through 200 mesh): 99.0% min.
Total ash: 8% max.

Microbiological Characterstics
Standard plate count (germ/g):  1000 max.
Mould (germ/g):  <100
Yeast (germ/g):  <50
Lipase (germ/g):  N/A
Salmonella (germ/100g): N/A
Coliforms (germ/100g): <30
Pathogenic bacteria:  N/A
Staphylococcus Aureusa (germ/25g):  N/A