Cocoa powder is a cocoa bean (seed) taken from the pods (fruits) of the cacao tree, obtained by fermentation, coarse crushing,peeling, etc. (commonly known as cocoa cake), which is defatted from the cocoa cake. Powder, which is cocoa powder. Cocoa powder is divided into high, medium and low fat cocoa powder according to its fat content; it is divided into natural powder and alkalized powder according to different processing methods. Cocoa powder has a strong cocoa aroma and can be used in high-end chocolates, drinks, milk, ice cream, confectionery, pastries and other cocoa-containing foods.
Certificate of Analysis
Product Type: Natural Cocoa Powder
Physical Characteristics |
Color | Brown | Regular Brown |
Fat Content | 5.0%-9.0% | 7.12 |
PH Value | 5.0-5.8 | 5..42 |
Moisture | 5%max. | 3.35 |
Total Ash | 8 %max. | 7.88 |
Fineness (through 200mesh) | 96%min. | 96.75 |
Microbiological Characteristics |
Total Plate Count (per gram) | 5000max | 1200 |
Yeast Count(per gram) | 50max | Complied |
Mould Count(per gram) | 100max | Complied |
E-coli (per 0.5gram ) | Negative | Not detected |
Salmonella(25 gram) | Negative | Not detected |
Staphyococcus (per gram) | Negative | Not detected |
Pathogenic Bateria | Negative | Not detected |
Note:
1) The above testing results apply to an average sample picked from the products once they left the production line.They are analyzed according to China Standard of GB/T20706-2006
2) Please keep cocoa powder in dry and cool storage and keep distance from foreign odors
3) The shelf life is 2 years
