Natural cocoa powder is a non-alkalized cocoa, pure and unsweetened. Because it has not been Dutch processed, natural cocoa powder tastes very sour. It still contains cocoa's natural acids. The natural chocolate powder tends to be lighter in color but less mellow in flavor. Contact us and get the latest natural cocoa powder price!
The Skyswan natural cocoa powder is ideal for toppings, instant drinks, pastries and raw cacao chocolate confectionery.
|Product||NATURAL 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||5.0- 5.8|
|Ash (%)||Max. 9.0|
|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|
Natural cocoa powder and Dutch processed cocoa powder are both derived from cocoa beans, but they differ in their processing methods and resulting characteristics. Natural cocoa powder is made by pressing roasted cocoa beans to remove the cocoa butter, leaving behind a dry powder that is slightly acidic and has a reddish-brown color. Dutch processed cocoa powder, also known as natural process cocoa powder or non-dutched cocoa powder, undergoes an additional alkalization process that neutralizes the acidity and gives it a darker color and milder flavor. The choice between these two types of cocoa powder depends on personal preference and recipe requirements.
One significant difference between natural cocoa powder and cacao powder is their flavor profile. Natural cocoa powder has a strong, bitter taste with a slightly acidic tang, making it ideal for recipes that require a bold chocolate flavor. On the other hand, cacao powder has a more complex flavor profile with notes of fruit and nuttiness, making it a great choice for recipes that highlight its unique taste. Cacao powder is also often used in healthy recipes as it is minimally processed and contains higher amounts of antioxidants and nutrients. However, it should be noted that cacao powder is more expensive than natural cocoa powder due to its more labor-intensive production process.
N. W.: 25 kg / bag
G. W.: 25.25 kg / bag
Packing: 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 and dry storage, temperature: max. 25°C, relative humidity: max 65%.
Shelf Life: 24 months from date of production.
H.S. Code: 1805 000000.
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