Cocoa baking powders that are medium, reddish or dark brown, made from alkalized cocoa cake, with pH ranging from 6.2 to 8.0. As per the degree of alkalization, they are further divided into light alkalized (pH 6.2-6.8), medium alkalized (6.8-7.2) and high alkalized (pH 7.0-8.0) cocoa powders. As one of the alkalized cocoa powder manufacturers in China, we provide high quality cocoa powder for baking at good wholesale prices.
Alkalized cocoa powder, because the pH has been adjusted, the taste and flavor are more acceptable, so it is widely used in the addition of chocolate, candy, ice cream, baking, cocoa-flavored drinks and other products.
|Product||BAKING ALKALIZED COCOA POWDER|
|Physical Index||Appearance||Fine, free flowing brown powder|
|Flavor||Characteristic cocoa flavor|
|Odor||No off odor|
|Fineness (%, through 200 mesh)||Min. 99.0%|
|Chemical Index||Fat content (%)||10-12|
|Moisture (%)||Max. 5.0|
|pH value||7.0- 8.0|
|Ash (%)||Max. 12.0|
|Microbiological Index||Total Plate Count (cfu/g)||Max. 5,000|
|Coliform (MPN/100g)||Max. 30MPN/100g|
|Yeast (cfu/g)||Max. 50|
|Mould (cfu/g)||Max. 50|
|Salmonella (cfu/25g), Shigella (cfu/25g), Staphylococcus Aureusa (cfu/25g)||Negative|
N. W.: 25 kg / bag
G. W.: 25.25 kg / bag
Packing Conditions: In 25kgs multilayer craft paper bags with inner polyethylene liner.
Container Loading Capacity:
Per 20' FCL: 600 bags x 25 kg = 15 MT
Per 40' FCL: 1000 bags x 25 kg = 25 MT
Storage Conditions: In cool, dry storage, temperature max.25°C, relative humidity max 65%.
Shelf Life: 24 months from date of production.
H.S. Code: 1805 000000.