alkalized cocoa powder Max. Moisture (%)5% Fineness (%) 99%
1.Alkalized cocoa powder
2.Specification data
ITEMS STANDARD RESULTS
Color of Powder Reddish Brown
Taste Characteristic cocoa flavor
Fat Content 10-12%min 10.86%
Moisture content 5%max 3.85%
Ash 12%max 10.1%
Fineness 99-99.5%min 99.3%
PH Value 6.2-7.5 6.8
3.Physical Characteristics
1) Fineness: 99.0 - 99.7% through 200 micron sieve2) Appearance: Fine, free flowing brown powder3) Flavor: Characteristic cocoa flavour4) Color: Light brown to brown.
4.Chemical Characteristics
1) Fat content: 10~12%2) PH value: 5.0~5.8 ;5.8-6.8;6.8-7.8,7.8-9.53) Moisture: 5% max.4) Ash: 10% max.
5.Microbiological Characteristics
1) Total plate count: 5000cfu/g max.2) Coliforms: 30MPN/100g max.3) Yeast count: 50cfu/g max.4) Mould count: 100cfu/g max.
6.Applications
It is essentially used as flavor in biscuits, ice cream, dairy drinks and cakes. Apart from its use as flavor it is also used in the manufacture of coatings for confectioners or frozen desserts. Cocoa powder is also consumed by the beverage industry for example for the preparation of chocolate milk.
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