Alkalized Cocoa Powder-Alkalized Cocoa Powder

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Alkalized Cocoa Powder

Update time : 2017-11-20 10:11:45Click on the number of times : 1102

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 Alkalized Cocoa Powder JH01 has a PH value of 6.2~6.8 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
JH01	Brown or light brown	Brown or light brown	Standard cocoa taste,non extra taste
JH02	Middle brown	Middle brown	Standard cocoa taste,non extra taste
JH03	Dark brown	Dark brown	Standard cocoa taste,non extra taste
GJH01	Dark brown	Dark brown	Standard cocoa taste,non extra taste

Physical and chemical Index
Product code	PH	Fat Content	Fineness	Moisture
JH01	6.2-6.8	10-12%	99% Min.	5% Max.
JH02	6.8-7.2	10-12%	99% Min.	5% Max.
JH03	7.2-7.6	10-12%	99% Min.	5% Max.
GJH01	6.8-7.2	20-24%	99% Min.	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
JH01	5000 Max.	30. Max	30. Max	30. Max	Negative	Negative	Negative	Negative
JH02	5000 Max.	30 Max.	30 Max.	30 Max.	Negative	Negative	Negative	Negative
JH03	5000 Max.	30 Max.	30 Max.	30 Max.	Negative	Negative	Negative	Negative
GJH01	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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