ALKALIZED BROWN/DARK BROWN/BLACK
Cocoa Powder
- Fat 10% – 12%
- pH Value : 6.2 – 8
- Fineness : (+/-) 99%
- Color : Brown, Dark Brown, Black
- Luster Color : Brown, Dark Brown, Black
- Moisture : 5% Max
- Ash Content : 12% Max
- Pathogenic bacteria : Negative
- Shelf Life : 2 Years From Manufacturer date
NATURAL BROWN
Cocoa Powder
- Fat 10% – 12%
- pH Value : 5 min
- Fineness : (+/-) 99%
- Color : Brown, Dark Brown
- Luster Color : Brown, Dark Brown
- Moisture : 5% Max
- Ash Content : 8% Max
- Pathogenic bacteria : Negative
- Shelf Life : 2 Years From Manufacturer date
NATURAL LOW FAT
Cocoa Powder
- Fat 4% – 8%
- pH Value : 5 min
- Fineness : (+/-) 99%
- Color : Brown
- Luster Color : Brown
- Moisture : 5% Max
- Ash Content : 10% Max
- Pathogenic bacteria : Negative
- Shelf Life : 2 Years From Manufacturer date
UNDEODORIZED
Cocoa Butter
- Flavor : Normal
- FFA <1.75%
- Melting Point : 30-34°C
- Iodine Value : 32-38
- Peroxide Value : Max. 14
- Saponification Value : 188-198
- Unsaponification Matter (%) : Max. 0.9
- Refracto index (40°) : Max. 1.454 – 1.458
- Total Plate Count (cfu/g) : Max. 1000
- Mould (cfu/g) : Max. 50
- Yeast (cfu/g) : Max. 50
- Enterobacteria : Negative
- Coliform in 1g : Negative
- E. coli (cfu / g) : Negative
- Salmonellae in 25g : Negative
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