Skyswan makes its red alkalized cocoa powder (pH 6.8-7.2) by adding a reddish shade to the brownish base color with the help alkalization techniques. The raw material of red cocoa powder is main harvest cocoa beans from West Africa, which provide an intense cocoa taste, aroma and rich color options for your products.
Red Alkalized cocoa powder, because the alkaline cocoa powder pH has been adjusted, the taste and flavor are more acceptable, so it is widely used in the addition of chocolate, candy, ice cream, cocoa bakery, cocoa-flavored drinks and other products.
|Product||RED 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|
|Ash (%)||Max. 11.0|
|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
Packaging: 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.
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Skyswan also manufacturer the following cocoa powder
Red alkalized cocoa powder
Red cocoa powder and jet black cocoa powder are two distinct types of cocoa powder that differ in color, flavor, and processing methods. Let's explore the differences between these two cocoa powder varieties.
Red cocoa powder, also known as natural cocoa powder, is made from cocoa beans that have been roasted at lower temperatures. It retains its natural reddish-brown color, which is a result of the cocoa bean's inherent pigments. The process involves fermenting the beans, followed by drying, roasting, and grinding into a fine powder.
Color: Red cocoa powder has a reddish-brown color, which is lighter compared to jet black cocoa powder.
Flavor: It has a mild, slightly acidic flavor with fruity undertones.
Acidity: Red cocoa powder has a higher acidity level compared to alkalized cocoa powders.
Applications: Red cocoa powder is commonly used in recipes where a lighter color and more subtle chocolate flavor are desired. It is popular for making cakes, brownies, cookies, and hot chocolate.
Jet black cocoa powder, also known as black alkalized cocoa powder, undergoes a process called alkalization or Dutch processing. This involves treating the cocoa beans with an alkaline solution to reduce acidity and increase pH levels. The alkalization process intensifies the cocoa flavor and darkens the color, resulting in a deep black appearance.
Color: Jet black cocoa powder has a dark black color, which adds a dramatic visual impact to baked goods.
Flavor: It has a robust, bittersweet chocolate flavor with less acidity compared to red cocoa powder.
Alkalinity: Jet black cocoa powder has a higher alkalinity due to the Dutch processing method.
Applications: Jet black cocoa powder is often used in recipes that require a deep, dark chocolate color and intense flavor. It is popular for making black forest cakes, dark chocolate cookies, and other rich chocolate desserts.
In summary, the main differences between red cocoa powder and jet black cocoa powder lie in their color, flavor, and alkalinity. Red cocoa powder has a reddish-brown color, milder flavor, and higher acidity, while jet black cocoa powder has a deep black color, robust flavor, and lower acidity due to the alkalization process.
Regular cocoa powder and red cocoa powder, also known as natural cocoa powder, are two commonly used types of cocoa powder. Let's explore the differences between these two cocoa powder varieties.
Regular cocoa powder is made from cocoa beans that have been roasted at moderate temperatures. It undergoes a process of fermentation, drying, roasting, and grinding to produce a fine powder. It is commonly available and widely used in baking and cooking.
Color: Regular cocoa powder has a dark brown color, typically lighter than red cocoa powder.
Flavor: It has a balanced, slightly acidic flavor with a rich chocolate taste.
Acidity: Regular cocoa powder has a moderate acidity level.
Applications: Regular cocoa powder is versatile and used in a wide range of recipes, including cakes, cookies, brownies, and hot chocolate. It provides a classic chocolate flavor and color.
The main differences between regular cocoa powder and red cocoa powder lie in their color, flavor, and acidity levels. Regular cocoa powder has a dark brown color, balanced flavor, and moderate acidity, while red cocoa powder has a lighter reddish-brown color, more intense flavor, and higher acidity. The choice between the two depends on the desired taste, color, and application in a specific recipe.