Cocoa powder has a strong cocoa aroma and can be used in high-grade chocolate, drinks, milk, ice cream, candy, cakes and other cocoa-containing foods.
Cocoa powder has a strong cocoa aroma and can be used in high-grade chocolate, drinks, milk, ice cream, candy, cakes and other cocoa-containing foods.
Cocoa powder has a strong cocoa aroma and can be used in high-grade chocolate, drinks, milk, ice cream, candy, cakes and other cocoa-containing foods.
Cocoa powder is divided into high-fat cocoa powder, medium-fat cocoa powder, and low-fat cocoa powder according to the content of cocoa butter.
Specification：97% Natural Cocoa Powder, 99% Natural Cocoa Powder, Alkalized Cocoa Powder
Physical Specification
Appearance: Fine, free flowing brown powder
Flavor : Characteristic cocoa flavor
Color : Brown, Dark Brown
| 99% Natural Cocoa Powder | 97% Natural Cocoa Powder | Alkalized Cocoa Powder |
| Chemical Specification | ||
| Moisture : 5.0% max | Moisture : 5.0% max | Moisture : 5.0% max |
| Fat : 10-12% | Fat : 10-12% | Fat : 10-12% |
| PH : 5.0-5.8 | PH : 5.0-5.8 | PH : 7.2-8.0 |
| Ash : 10% max | Ash : 12% max | Ash : 12% max |
| Fineness : 99.0% min | Fineness : 97.0% min | Fineness : 97.0% min |
| Microbiological Specification | ||
| Total Plate Count : 5000cfu/g max | Total Plate Count : 5000cfu/g max | Total Plate Count : 5000cfu/g max |
| Coliform | Coliform | Coliform |
| : 30 MPN/100g | : 30 MPN/100g | : 30 MPN/100g |
| Yeasts | Yeasts | Yeasts |
| : 50 cfu/g max | : 100 cfu/g max | : 100 cfu/g max |
| Moulds | Moulds | Moulds |
| : 50 cfu/g max | : 100 cfu/g max | : 100 cfu/g max |
| Salmonela : Negative/25g | Salmonela : Negative/25g | Salmonela : Negative/25g |
| Staphylococcus : Negative/1g | Staphylococcus : Negative/1g | Staphylococcus : Negative/1g |
Packaging
Packed in Multilayer paper bag(ply of kraft paper and layer of polyethylene liner)
Net Weight: 25kg
Storage:
Store in a pest-free, well ventilated environment.at ambient temperature, away from source of heat and water.
Shelf Life
Recommended Shelf Life is 24 months from date of production if stored in cool, dry conditions.Chemical Residue:No chemical residue exists to create a hazard for human consumption
Natural cocoa powder is a tan powder made from cocoa beans, with a bitter taste and rich aroma, containing protein, various amino acids, high-calorie fats, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, vitamin D , Vitamin E, Vitamin B1, Vitamin B2, Vitamin B6 and alkaloids with a variety of biologically active functions. Mainly used for toning or fragrance.
PURE PRIME PRESSED COCOA BUTTER TDS
| Product Name | Pure Prime Pressed (PPP) Cocoa Butter | |
| Physical Index | Appearance | Solid |
| Odor and Taste | Characteristic cocoa flavor, must not taste moldy or burnt | |
| Color | Yellow | |
| Chemical Index | Moisture and volatile matter (%) | Max. 0.2 |
| Melting point (℃) | 30-35 | |
| F.F.A. (Expressed as %m/m oleic acid) | Max. 1.75 | |
| Saponification value | 188-198 | |
| Iodine Value (gI/100g) | 33-42 | |
| Refractive Index (expressed as N40/D) | 1.4560-1.4590 | |
| Color Value (g K2Cr2O7/100mLH2SO4) | Max. 0.15 | |
| Microbiological Index | Total Plate Counts | Max. 5,000cfu/g |
| Yeast / Mould | Max. 50cfu/g | |
| Coliform | Max. 30cfu/g | |
| E-coli,Salmonella, Shigella, Staphylococcus Aureusa | Negative | |
| Packaging | In 25kgs craft paper cartons with inner polyethylene liner.N. W.: 25 kg / cartonG. W.: 25.65 kg / carton | |
| Quantity | Per 20' FCL: 800 cartons x 25 kg = 20 metric tons | |
| Shelf Life | 24 months from date of production when stored in cool, dry conditions. | |
| Storage Conditions | Store in a pest-free, well ventilated environment, at ambient temperature, away from source of heat and water. | |
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