Cocoa Powder 10-12%
Product Specifications
DFI-898927
DFI-898927
| Description | |
|---|---|
| Appearance: | Fine powder, free flowing |
| Colour: | Dark red brown |
| Country of origin: | The Netherlands |
| Description: | Fat-reduced cocoa powder |
| Function: | Acidity Regulator |
| Odour: | Typical, no off flavours |
| Packaging: | 25kg paper bag |
| Process: | Cocoa powder is obtained by hydraulic pressing of cocoa mass whereby cocoa butter is separated from the cocoa cake, after which the cocoa cake is pulverized into a fine free flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are de shelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for the natural cocoa powder), roasted and ground into a fine cocoa mass |
| Shelf life: | 36 months |
| Storage: | Relative humidity Max 50%, store at 10-25°C |
| Taste: | Typical, no off flavours |
| Specifications | |
| Alkali: | Max: 7% |
| Alkali: | KOH (E525) max 4g/100g, K2CO3 (E501) max 2g/100g |
| Ash: | Max: 12.6% |
| Cocoa Butter: | 10 to 12% |
| Content: | Max: 1.75% |
| Fatty Acids: | <0.5 g/100g fat |
| Fineness: | Min: 99.8% |
| Moisture: | Max: 4.5% |
| pH: | 6.8 to 7.2 |
| Microbiological | |
| Enterobacteriaceae: | Absent in 1g |
| Escherichia Coli: | Absent in 1g |
| Lipase Activity: | Negative |
| Mesophilic Spores: | Max: 5000cfu/g |
| Moulds: | Max: 50cfu/g |
| Protease Activity: | Negative |
| Salmonella: | Absent in 750g |
| Total Aerobic Plate Count: | Max: 5000cfu/g |
| Yeasts: | Max: 10cfu/g |
Published Date: 2022-11-04 11:21:26
