Black cocoa powder is a cocoa powder that has been heavily alkalized or dutched. The black color is achieved by heavier alkalizing, and no food colors have been used to create it. The pH value of black alkalized cocoa powder is generally between 8.0-9.0.
Black cocoa powder has smoother non-bitter taste, and it tastes much less chocolate like. Due to its color properties, black cocoa powder is mainly used in the addition of dark-colored foods.
Be very careful when using black cocoa powder, as it floats around and colors everything on it’s way.
|Product||BLACK ALKALIZED COCOA POWDER|
|Physical Index||Appearance||Fine, free flowing black powder|
|Flavor||No off flavor|
|Odor||No off odor|
|Fineness (%, through 200 mesh)||Min. 99.0%|
|Chemical Index||Fat content (%)||10-12|
|Moisture (%)||Max. 5.0|
|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|
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N. W.: 25 kg / bag
G. W.: 25.25 kg / bag
Packaging: In 25kgs multilayer craft paper bags with inner polyethylene liner.
Container Loading Capacity:
Per 20' FCL: 640 bags x 25 kg = 16 MT
Per 40' FCL: 1040 bags x 25 kg = 26 MT
Storage Conditions: In cool and dry storage, temperature: max.25°C, relative humidity: max 65%.
Shelf Life: 24 months from manufacture date.
H.S. Code: 1805 000000
We also manufacturer jet black cocoa powder with heavily alkalized features at competitive bulk price.