Zhonghengweiye dutch alkalised cocoa powder are from African and South American cocoa beans with most of the fat removed and ground to a fine powder and with much richer color and mellower flavor and better solubility to meet your production demands.
General Information
Product Name Zhonghengweiye Alkalized cocoa powder
Appearance free flowing brown, dark brown,blackish brown and black fine powder
Intended Use used in the production of chocolate& confectionery,bakery,ice cream...
Physical and Chemical Parameters
PH Value 6.0-7.0;6.8-7.2;7.2-8.0;8.0-9.0
Fat Content 10% min
Moisture 5% max
Ash 12% max
Fineness 99.5% min through 200 meshes sieves
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae Absent/g
Salmonella Absent/25g
Packaging Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight
Max Loading Quantity 15mt/20'fcl
26mt/40'fcl
Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to:
. Store in areas of low humidity, best under 65%.
. Store at relatively cool temperatures, preferable maximum 25.
. Keep free from foreign odours such as spices, chemicals.
Shelf Life 24 months
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Fat: 10 - 12% pH Value: 6.8 - 7.2 (can be adjusted) Fineness: +99% Color: Brown, Dark brown (Can be adjusted) Moisture: 5% max Ash content: 12% max Total plate count, Col/g: Max 5000 Col/g Molds, Col/g: Max 50 Yeast, Col/g: Max 50 E. Coli, Col/g: Negative Salmonella, Col/g: Negative Enterobacteriacase, Col/g: negative Coli form, Col/g: Negative Staphylococcus, Col/g: Negative Taste: Nice cocoa taste Smell: A special and nice smell of cocoa Shelf life:2 years from Manufacturer date
Fat: 10 - 12% pH Value: 6.8 - 7.2 (can be adjusted) Fineness: +99% Color: Brown, Dark brown (Can be adjusted) Moisture: 5% max Ash content: 12% max Total plate count, Col/g: Max 5000 Col/g Molds, Col/g: Max 50 Yeast, Col/g: Max 50 E. Coli, Col/g: Negative Salmonella, Col/g: Negative Enterobacteriacase, Col/g: negative Coli form, Col/g: Negative Staphylococcus, Col/g: Negative Taste: Nice cocoa taste Smell: A special and nice smell of cocoa Shelf life:2 years from Manufacturer date
The Premium Quality Organic Cocoa Powder from Sri Lanka. Cocoa powder is an unsweetened powder produced by grinding the seeds of the fruit of a tropical evergreen tree called the cacao, or cocoa tree. These seeds, or beans, are first fermented, then dried and roasted. After roasting, the beans have their hulls removed and are then processed to extract their fat, which is known as cocoa butter. The leftover solids are further ground into what eventually is sold as cocoa powder. However, Cocoa powder can be made prior to extracting the Butter as well. This results in a more richer Cocoa with 52-54% fat.
Product Name:Alkalized Cocoa Powder,Low-Fat Cocoa Powder Place of Origin:Yunnan Province,China Part of Used:Bean Appearance:Dark Brown Powder, no lumps, no visible impurities Production Method:SD(Spray Drying) Specification:50-400mesh according to customer requests Product Introduction of Alkalized Cocoa Powder: Alkalized Cocoa Powder is a powder which is obtainer from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtainer during the manufacturing process which turns cocoa beans into chocolate products. Akalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways, depending on the taste of the cook. Most markets carry Cocoa Powder, often with several options available.
Quick Details Place of Origin: West Java, Indonesia Shelf Life : 2 Year From Manufacturer Date Packing: Bulk, 50kg/PP bags. Price FOB Alkalized Cocoa Powder : Call
