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Cocoa powder

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.
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Introduction

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

Functions and Applications

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 / carton
G. 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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