Fineness: 97.0-99.9% through 200 micron sieve
Appearance: Fine, free flowing brown powder
Flavor: Characteristic cocoa flavour
Fat content: 10~12%
PH value: 6.2~8.0
Moisture: 5% max.
Ash: 9% max.
Total plate count: 1000cfu/g max.
Coliforms: 30MPN/100g max.
Yeast count: 50cfu/g max.
Mould count: 50cfu/g max.
Pathogenic bacteria: Negative
Cocoa powder (cocoa powder) is a bear from cacao beans Fu (fruit) took out the cocoa beans (seeds), by fermentation, crushing, peeled cocoa beans and other processes resulting fragments (known as cocoa cake), made from cocoa pulverized defatted cake of powder, namely cocoa powder. Cocoa powder according to their fat content is divided into high, medium and low-fat cocoa powder; according to different processing methods into natural powder and alkalized powder. Cocoa powder has a strong cocoa aroma, can be used for high-end chocolate, ice cream, candy, cakes and other food preparations containing cocoa.
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