产品介绍:
可可粉也是可可豆直接加工处理所得的可可制品，从可可液块经压榨除去部分可可脂后即得可可饼，将可可饼粉碎后经筛分所得的棕红色粉体即为可可粉。可可粉按其含脂量分为高、中、低脂可可粉；按加工方法不同分为天然粉和碱化粉。公司可提供各种规格的可可粉，颜色从浅棕色至深红色。可可粉具有浓烈的可可香气，直接用于巧克力和饮料的生产。
可可粉理化指标(Cocoa Powder Physics and Chemistry Index)
品种
variety
天然可可粉
natural cocoa powder
碱化粉
alkalize powder
黑粉
black powder
编号
serial number
XD-4XD-3XD-2XD-1XD-3XD-2XD-1/粉色
color of power
棕黄至浅棕色
pale brown to the light brown
粉色到深棕色
the dark brown to pink
深棕红至棕黑色
deep reddish brown to the brownish-black
香味
fragrant smell
天然可可香无烟焦味或其他异味
natural cocoa fragrant ,without burnt smell or other peculiar smell
正常可可香无烟焦味或其他异味
normal cocoa fragrant ,without burnt smell or other peculiar smell
正常可可香无其他异味
normal cocoa fragrant , without other peculiar smell
含脂量
fat content
4-610-1210-1210-1210-1210-1210-1210-12HP值
HP value
5.0-5.85.0-5.85.0-5.85.0-5.86.2-6.86.2-6.86.2-6.88.2 ±0.5细度
fine degree
≥95 ≥98 ≥99 ≥99 ≥98 ≥99 ≥99 ≥98.5水分
moisture
≤5.0 ≤5.0 ≤4.5 ≤4.5 ≤5.0 ≤4.5 ≤4.5 ≤5.0灰分
ash content
≤13.0 ≤8.5 ≤8.5 ≤8.0 ≤11.0 ≤10.5 ≤10.016.5-18.5细菌总数
Total amount of bacteria
≤20000 ≤10000 ≤5000 ≤5000 ≤10000 ≤5000 ≤5000 ≤10000大肠杆菌
Colon bacillus
≤90 ≤90<30<30 ≤90<30<30 ≤90酵母菌
Saccharomycete
5050505050505050霉菌
Mould
≤200 ≤200 ≤100 ≤100 ≤200 ≤100 ≤100 ≤200致病菌
Cause germs
NegativeNegativeNegativeNegativeNegativeNegativeNegativeNegative
