Poudre de cacao alcalinisée
The processing of alkalized cocoa powder and natural cocoa powder is different. Alkalized cocoa powder is added with edible alkali. The purpose of alkalization is to neutralize the acidity in the cocoa beans. The color of the alkalized cocoa powder is darker, easier to dissolve, the taste is more mellow, and the aroma of cocoa is stronger.
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Contenu
Product name: Alkalized Cocoa Powder
Product Type: Cocoa Ingredients
Flavor: Characteristic cocoa flavor
Color: Dark brown
Processing Type: Dutched
Cocoa bean origin: West Africa, South America and other countries
Country of Origin: China
Description
Alkalized Cocoa Powder is different from Natural Cocoa Powder, main difference is color, Alkalized Cocoa Powder is dark brown, Natural Cocoa Powder is light brown, another difference is taste.
Alkalized Cocoa Powder is also a tan powder extracted and refined from cocoa beans.
Alkalized Cocoa Powder has stronger cocoa aroma, which includes protein, rich amino acids, fats, Cu, Fe, Mg, Zn and K , Vitamins(A/B1/B2/B6/D/E) and alkaloids with various biological activities.
Application
Applied in food field, Alkalized Cocoa Powder is mainly used for drinks, manufacturing chocolate, candy, pastry, ice cream and other food; Alkalized cocoa powder can be made into a beverage directly. If you add some sugar and milk, it will be more delicious.
Alkalized Cocoa Powder also have same application in health product field and pharmaceutical field.
Beauty:
Besides the numerous ways to use Alkalized Cocoa Powder in food, it also can be used in the beauty industry. It has a distinct effect on hairdressing that can’t be substituted.
The special aroma of cocoa can make people feel excitement and it can promote blood circulation in the skin.
Specification
Physical Index:
Cocoa bean origin
West Africa, South America and other countries
Appearance
Fine, free flowing dark brown powder
Flavor
Normal cocoa flavor
Color
Dark brown
Fineness (through 200 mesh)
Min. 97.0 %
Chemical Index:
Fat content
10%-12 %
Moisture
Max. 5.0%
pH value
7.0-7.8
Ash
Max.14%
Microbiological Index
Total Plate Count
Max. 5,000 cfu/g
Coliform
Max. 0.3 MPN/g
Yeast & Mould
Max. 50 cfu/g
Salmonella
Negative in 25g
Shigella
Negative in 25g
Staphylococcus Aureusa
Negative in 25g
Packing
In 25kgs multilayer craft paper bags with inner polyethylene liner.
Net weight: 25 kgs / bag , Gross weight: 25.25 kgs / bag
Quantity :
Without pallets:
Per 20' FCL: 600 bags x 25 kg = 15 metric tons
Per 40' FCL: 1000 bags x 25 kg = 25 metric tons
Storage:
It should be stored in a cool and dry place, and keep away from sunshine.
Shelf Life :
24 months from date of production when stored in cool, dry conditions.
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