可可粉，天然可可粉，中脂粉10-12%，Natural Cocoa Powder，10/12 Fat
简介：
可可粉可可液经过压榨后，提取了3/4的可可油脂,余下的可可固体经过精细粉碎,便得到不加糖的可可粉.不加糖的可可粉分成两类:天然可可粉和碱化可可粉.碱化可可粉是天然可可粉中的酸经过碱化中和的可可粉.根据可可粉的加工处理方式不同，可可粉pH值可以从5.4到8.1不等，都是安全的。基本认为：pH从5.4到5.8是天然可可粉，呈浅棕色；pH 6.8到7.2是轻度碱化可可粉，呈暗棕色；pH 7.2到7.5是中度碱化可可粉，呈深暗红色；pH 7.5到8.1为重度碱化可可粉（深度碱化可可粉），呈深红色和深黑色。可可粉含多种矿物质，如钙，铜，镁，钾，磷，钠，锌等。
除了标准化的产品，我们还乐意为您量需定制！
请联系我们：
电话..86.539.3121.139
传真..86.539.3121.138
电邮..righthandman@
天然可可粉
品质概述
品质 | 适于人类食用，未碱化，无任何有害物质 |
物化指标
样态 | 细粉，无块状 |
颜色 | 淡棕色 |
气味 | 正宗可可香气，无霉味，无煳味，无味添 |
水分 | 4.00%(Max) |
脂肪 | 10.00-12.00% |
pH(10%水溶液) | 5.20-5.60 |
细度 | >=98.5（200目筛） |
总灰分 | 5.00-6.00% |
水溶性灰分 | 3.00%(Max) |
水不溶性灰分 | 3.40%(Max) |
酸不溶性灰分 | 0.20%(Max) |
含壳量 | 1.75%(Max) |
微生指标
菌落总数 | 5000 per Gram(Max) |
酵母菌 | 50 per Gram(Max) |
霉菌 | 50 per Gram(Max) |
E.大肠杆菌 | 未检出（样品1.0克） |
肠杆菌 |
未检出（样品1.0克） |
沙门氏菌 | 未检出（样品1.0克） |
包装
包装材料 | 4层牛皮纸加PE内衬覆膜 |
净重 | 25KG |
贮存
贮存条件 | 最高20℃，RH最大60%，干燥阴凉 |
保质期 | 原包装，正确贮存，2年 |
天然可可粉
可可豆，可可仁的前世今生
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Dutched Cocoa Powder,Natural Cocoa Powder,
Dutch-Processed Cocoa Powder, Alkalized Cocoa Powder,10/12 Fat
可可粉，天然可可粉，碱化可可粉，中脂粉10-12%
Brief Introduction:
Cocoa PowderCocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed.
Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids.
Safe, acceptable pH for cocoa ranges from 5.4 to 8.1 depending on how processed the cocoa powder is. Cocoa with a pH of 5.4-5.8 are considered natural powders and have a light brown color. Lightly alkalized cocoa solids have a pH of 6.8-7.2 and are a darker brown color. Moderately alkalized cocoa solids have a pH of 7.2-7.5 and have a deep reddish brown color; heavily alkalized powders with a pH of 7.5-8.1 have dark red and black colors.
Cocoa powder contains several minerals including calcium, copper, magnesium, phosphorus, potassium, sodium and zinc.
Our products:
= Imported West African Cacao Beans
= Advanced Processing Equipment, retaining the original and genuine Cacao Essence, that
are all you want out of a cacao bean
= Custom Make. Besides our standard products, we are always ready meeting your special
requirements.
Shipping details:
FOB /CIF/CNF any main port in CHINA
MOQ: LCL and FCL, both accepted
Payment: L/C at Sight, T/T, Advance Deposit
Lead time: Negotiabl0065
Anything, pls contact us:
T..86.539.3121.139
F..86.539.3121.138
E..righthandman@
NATURAL COCOA POWDER
QUALITY DESCRIPTION
Quality | Suitable for human consumption; non-alkaline; free from all harmful or toxic substances |
ORGANOLEPTIC, PHYSICAL AND CHEMICAL PROPERTIES
Appearance | Fine powder, free from lumps |
Color | Light brown |
Odor and Taste | Typical cocoa smell, must not taste mouldy or burnt, no flavor additives |
Moisture | 4.00%(Max) |
Fat | 10.00-12.00% |
pH(10% solution) | 5.20-5.60 |
Fineness | 98.50%(Min) fineness thru a 200 mesh sieve |
Total Ash | 5.00-6.00% |
Water Soluble Ash | 3.00%(Max) |
Water Insoluble Ash | 3.40%(Max) |
Acid Insoluble Ash | 0.20%(Max) |
Shell Content in Nibs | 1.75%(Max) |
Microbiological Quality
Total Plate Count | 5000 per Gram(Max) |
Yeast | 50 per Gram(Max) |
Moulds | 50 per Gram(Max) |
Escherichia Coli | Absent in 1.0g |
Enterobacteriaceae | Absent in 1.0g |
Salmonella | Absent in 1.0g |
Packaging
Material | In 4-ply Kraft paper bag with inner PE liner |
N.W. | 25KG |
Storage
Conditions | Store cool and dry at 20℃(Max); Relative Humidity(Max) 60% |
Shelf Life | Two years in original packaging when stored properly |
Natural Cocoa Powder
Here Come the Cocoa Nibs and Cocoa Beans
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