1) Fat content: 10-12% 2) PH value: 5.8~6.8 3) Moisture: 5% max....
The production of black cocoa powder is definitely complex. It’s always used in the application of color adjustment. Black cocoa powder is mostly used in the production of baking, cold drinks and ice-cream
Sensory indicator
Project | Indicator |
Powder Color | Dark brown to brownish black |
Liquor Color | Brownish black |
Flavor | Normal cocoa fragrant, without musty odor, scorched flavor or other peculiar smell |
Physical/chemical Indicator
Project | Indicator |
Fat content | 10-12% |
Moisture | ≤5.0 |
Ash | ≤20% |
Fineness | ≥99.0 |
PH Value | >6.8 |
Microbiology Indicator
Project | Indicator |
Total plate count, colony/g | ≤5000 |
Coliform colonies, colony/100g | ≤30 |
Yeast count, each/g | ≤50 |
Mould count, each/g | ≤100 |
Pathogenic bacteria | Negative |
Alkalized Cocoa Powder
