Cocoa powder

Cocoa powder is produced from cocoa beans. Through process of ferment, coarse crushing, removal of peel etc cocoa beans will be transformed into cocoa plates and after being degreased and crushed, the plates will become powder which is known as cocoa powder.

According to the content of fatness the powder could be classified as high-fat-content, medium-fat- content and low-fat- content powder. According to the process ways the powder could be clarified as natural powder and alkalified powder. Featured with strong sweet smell, cocoa powder could be used in high-grade chocolate, ice-creams, cakes and other foods that need the flavor of cocoa.

Sidley chem is one of the most famous Cocoa powder suppliers in China. If you buy  Cocoa powder or inquiry  Cocoa powder price, please e-mail us through: Sales@visitchem.com  to contact us.

———specification———————————————————————————————————–

Natural Cocoa Powder
ITEM STANDARD
Appearance Fine, free flowing brown powder
Colour of powder Brown to dark brown
Flavour Characteristic cocoa flavour
Fat content (%) 10 – 12
Moisture (%) ≤5
Ash (%) ≤8
Fineness through 200 mesh (%) > 99
pH 5.2 – 5.8
Total plate count (cfu/g) ≤ 5000
Mould count (cfu/g) ≤ 100
Yeast count (cfu/g) ≤ 50
Coliforms Not detected
Shigella Not detected
Pathogenic bacteria Not detected

 

———specification———————————————————————————————————–

Alkalized Cocoa Powder
ITEM STANDARD
Appearance Fine, free flowing dark brown powder
Colour of solution Dark brown
Flavour Characteristic cocoa flavour
Moisture (%) ≤ 5
Fat content (%) 10 – 12
Ash (%) ≤12
Fineness through 200 mesh (%) ≥ 99
pH 6.2 – 6.8
Total plate count (cfu/g) ≤ 5000
Mould count (cfu/g) ≤ 100
Yeast count (cfu/g) ≤ 50
Coliforms Not detected
Shigella Not detected
Pathogenic bacteria Not detected

 

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