Dark reddish brown cake JBR03-Alkalzied Cocoa Cake

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Dark reddish brown cake JBR03

Update time : 2023-09-11 03:09:43Click on the number of times : 742

Cocoa products are processed directly from the cocoa bean, which is made from the cocoa mass and the cocoa cake is made from the cocoa butter,Cocoa cake is the direct material made into cocoa powder.

Related Introduction

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

Natural cacao cocoa cake block used as raw material, using imported hydraulic press machine production line, after the screening, roasted, pulping, alkalization and sterilization, pressing, pulverizing block made of solid, has a natural cacao aromas.

The cocoa cake is divided into high fat, medium fat and low fat cocoa according to its fat 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 cake has a PH value of 5.2~5.8 and has a strong natural cocoa aroma. In addition to directly used in chocolate and beverage production, cocoa powder can 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	Flavor and taste
JBR03	Dark reddish brown	Standard cocoa taste, non extra taste

PH	Fat Content	Ash	Moisture
7.2-8.0	10-12%	12% Max.	5% Max.

Microbiology Index
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)	Salmonella (per 25 grams)	Pathogenic Bacteria
5000 Max.	30. Max	30. Max	30. Max	Negative	Negative	Negative	Negative

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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