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述
1. alkalized cocoa powder
2. Specification data:
| item |
|
|
| Color |
brown powder |
|
| Fat Content,% |
10-12 |
|
| Moisture,% |
5 max. |
|
| Ash,% |
8max |
|
| Fineness |
99 min |
|
| PH |
5.0-5.8 |
|
| Salmonella |
negative |
|
| Yeast, cfu/g |
50 max |
|
| Moulds, cfu/g |
100 max |
|
| Coliforms, MPN/100g |
30 max |
|
| Total plate count, cfu/g |
5000 max |
|
| Pathogenic ba cteria |
Negative |
|
3. Physical Characteristics:
1) Fineness: 99.0 - 99.7% through 200 micron sieve
2) Appearance: Fine, free flowing brown powder
3) Flavor: Characteristic cocoa flavour
4) Color: Light brown to brown.
4. Chemical Characteristics :
1) Fat content: 10~12%
2) PH value: 5.0~5.8 ;5.8-6.8;6.8-7.8,7.8-9.5
3) Moisture: 5% max.
4) Ash: 10% max.
5. Microbiological Characteristics:
1) Total plate count: 5000cfu/g max.
2) Coliforms: 30MPN/100g max.
3) Yeast count: 50cfu/g max.
4) Mould count: 100cfu/g max.
6. Applications :
It is essentially used as flavor in biscuits, ice cream, dairy drinks and cakes. Apart from its use as flavor it is also used in the manufacture of coatings for confectioners or frozen desserts. cocoa powder is also consumed by the beverage industry for example for the preparation of chocolate milk.
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