Alkalized(high-fat)Cocoa Powder GJH01-High-fat Cocoa Powder

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Alkalized(high-fat)Cocoa Powder GJH01

Update time : 2023-09-06 04:09:21Click on the number of times : 1039

Alkalized cocoa powder, also known as Dutched cocoa powder, is a different color of cocoa powder produced by adding an alkali solution to the cocoa beans, cocoa bean kernels or powder to increase the ph value of cocoa powder. Increasing lye and increasing PH value can reduce the acidity of cocoa powder and adjust the color of cocoa powder, after alkalizing, the color of alkalized cocoa powder can be from brown to black brown, even. The level of acidity and color will vary depending on the level of alkalizing. Alkalized cocoa powder is commonly used for baking recipes that require baking powder.

Related Introduction

Cocoa is rich in nutrients, high in fat and rich in protein and carbohydrates.Cocoa powder also contains a certain amount of alkaloids, theobromine and caffeine, which have the function of dilating blood vessels and promoting blood circulation of the human body. Eating cocoa products is very beneficial to human health.

Natural cocoa powder is made from COCOA CAKE, COCOA BEANS, COCOA NIBS AND COCOA LIQUOR, can be used to made chocolate, bakery, beverages, cakes, compound chocolate coating and filling, dairy products, desserts, fillings, frosting, ice cream, instant drink, saucs, syrup and cream toopings.

Cocoa powder is divided into high fat, medium fat and low fat cocoa according to its lipid content.High fat cocoa powder containing 22%~ 24%;The fat content of middle fat cocoa is 10%~ 12%;Low fat cocoa powder contains less than 10% fat.

The natural cocoa powder has a PH value of 5.2~5.6 and has a strong natural cocoa aroma. Besides being used directly in chocolate and beverage production, cocoa powder can also be used in tobacco, medicine and other industries.

Wuxi hui DE food co., LTD. In the product details, cocoa cake pressure transmission seamlessly with flour, baking temperature of the strict process control are wuxi hui DE food co., LTD. The key to cocoa products are of good quality.These are irreplaceable links.

Brands：Huide
Grade：Excellent

Particle size：200mu/over99%

Producing area：Wuxi

Specification：25KG/Carton
Apply：It is mainly used to produce various kinds of chocolate products, and is also used to produce various kinds of sweets, drinks, biscuits, cakes and so on

Product Index

Sensory Index
Product code	Color	Soup Color	Flavor and taste
GJH01	Reddish brown to dark reddish brown	Reddish brown to dark reddish brown	Standard cocoa taste, non extra taste

Physical and chemical Index
Product code	PH	Fat Content	Fineness	Ash	Moisture
GJH01	＞6.5	20-22%	99% Min.	12% Max.	5% Max.

Microbiology Index
Product code	Total plate count (per gram)	Yeast count (per gram)	Mould count (per gram)	Coliform(per gram)	E-coli (per 0.5grams)	Salmonella (per 25 grams)	Staphylococcus (per gram)	Pathogenic Bacteria
GJH01	5000 Max.	30. Max	30. Max	30. Max	Negative	Negative	Negative	Negative

Nutrition Information
Items	Energy	Protein	Fat	Saturated fatty acid	Trans fatty acid	Carbohydrate	Total dietary fiber	Sodium
g/Per 100g	1385kj	24.8g	10.7g	6.4g	0g	16.5g	35.7g	818mg

Allergen Information
Allergen/ Sensitivity	Egg	Milk/Dairy	Wheat	Soy/Soybeans(not including refined oil)	Crustacean Shellfish-Examples:Crab ,crayfish,lobster,shrimp	Tree Nuts(not including refined oil)	Peanuts(not including refined oil)	Fin Fish
Present(Y/N)	N	N	N	N	N	N	N	N

Allergen Information

Allergen/

Sensitivity

Egg

Milk/Dairy

Wheat

Soy/Soybeans(not including refined oil)

Crustacean Shellfish-Examples:Crab

,crayfish,lobster,shrimp

Tree Nuts(not including refined oil)

Peanuts(not including refined oil)

Fin Fish

Present(Y/N)

Packing, Shelf life and Storage
Standard Packing	Shelf Life	Storage condition
In kraft paper bag with inner polyethylene liner of 25kg(net) / bag nett weight; 25.25 Gross Weight	2 Years in original package	Temperature: max.25℃ Relative moisture: max:70%

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