Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade.

Product:
Alkalized Black Cocoa Powder with strong flavour but smooth at taste.

Colour: Black
Fat: 10%-12%
ph Value: Max. 8.5
Fineness: 99.80%
Moisture: Max. 5%
Ash Content: Max. 12%
Shell Content: Max 1.75%
Shelf Life: 2 Years

Lab Analysis:
Total Plate Count (Col/g): Max. 3000 Col/g
Molds (Col/g): Max 50 Col/g
Yeast (Col/g): Max 50 Col/g
E. Coli (Col/g): Negative
Salmonella (Col/g): Negative
Enterobacteriacase (Col/g): Negative
Coli Form (Col/g): Negative
Staphylococcus (Col/g): Negative