Alkalized Coco Powder
Introduction
Cacao powder, also known as cocoa powder, is made from the cacao beans and has a decadent and full-bodied chocolate flavor. It’s used in various foods such as biscuit, chocolate drink, pudding, cream, cased confectionery, chocolate bonbons, ice cream, etc.
Specification
| Product Name | Alkalized Cocoa Powder(AL01) | |
| Physical Index | Appearance | Fine, free flowing dark brown powder |
| Flavor | Light cocoa flavor | |
| Color | Dark brown | |
| Fineness (through 200 mesh) | Min. 96.0 % | |
| Chemical Index | Fat content | 4-8 % |
| Moisture | Max. 5.0% | |
| PH value | 7.0-7.8 | |
| Ash | Max.16% | |
| Microbiological Index | Total Plate Count | Max. 5,000 cfu/g |
| Coliform | Max. 0.3MPN/ g | |
| Yeast & Mould | Max. 100 cfu/g | |
| Salmonella, Shigella, Staphylococcus Aureusa | Negative | |
Application
1.Alkaloids in natural cocoa powder have stomach, stimulate gastric secretion, promote protein digestion, and reduce nutritive diarrhea that cannot be solved by antibiotics.
2.Cocoa powder is refined by processes such as cleaning, roasting, shelling, refining, pressing, and milling. Pure fragrance, fine powder, no impurities, no coke. Can be used for high-end chocolate, ice cream, candy, cakes and other foods containing cocoa.
3.The process of cocoa powder production must go through steps such as frying and degreasing. The natural cocoa powder contains a trace amount of cocoa butter. The cocoa butter has a good weight-reducing effect and is not easily melted.
