High Quality Cocoa Powder

Product Description
Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa powder or cocoa. Cocoa solids are a key ingredient of chocolate, chocolate syrup, and chocolate confections. In contrast, the fatty componet of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the wiehgt of cocoa beans and gives chocolate its characterisitic melting properties. Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cooca butter and solids in their natural prportions. Recipes for chocolate require the additioon of extra cocoa butter to cocoa liquor, leading to a cocoa solids surplus and thus a relatively cheap supply of cocoa powder. This contrasts with the earliest European usage of cocoa where, before milk and ark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product.
Product:CocoaPowder (Natural or Alkalized)
Appearance:Brown Fine Powder
Sieve Size:99%
Solubility:100% dissolve in water
Fat:10%-14%(Low Fat); 14%-20%(Medium Fat); >20%(High Fat)
pH:5-8 (Natural Cocoa Powder); 5.8-6.8(low alkalized); >6.8(high alkalized)
Loss on Drying:<5.0%
Ash:8-10%
Heavy metals:<10ppm
Pb:<1ppm
As:<1ppm
Total Plate Count:<1000cfu/g
Yeast&Mold:<100cfu/g
E.Coli:Not detected
Salmonella:Not detectedApplicationsUsed in food & beverageCompany InformationFactory PicturesLab PictureCertificationsExhibitionContact Information