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Cocoa Powder

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Product Category

Natural

Alkalized

Product Type

Natural

LA

MA

SA

PH

5.3-5.9

6.5-7.2

7.3-7.7

7.8-8.5

PACKING:

Multiple paper bags of 25Kg or Big Bag (900-1000 Kg). 1x40”FCL=25MT (25 kg bags). 1x20FCL=12.5MT (25 kg bags).

SHELF LIFE:

Unopened – 24 months from production date. Store cocoa powder in cool, dry place free of foreign odors.

SPECIFICATIONS:

PHYSICAL AND CHEMICAL CHARACTERISTICS

Fat content

11.00% ± 1.00%

Fineness <75µm

99,0% ± 0.5%

Moisture

5% max

MICROBIOLOGICAL CHARATERISTICS

Total plate count (max ufc/g)

10.000

Moulds (max ufc/g)

50

Yeasts (max ufc/g)

50

Enterobacteriaceae (max ufc/g)

Absent in 1g

Total Coliform (ufc max)

Absent in 1g

E.Coli (max ufc/g)

Absent in 1g

Salmonella (max ufc/25g)

Absent in 25g

SENSORY CHARACTERISTICS

Appearance

Impalpable powder

Smell

Characteristic, without off-odours

Taste

Characteristic, without off-flavours

APPLICATIONS:

Cocoa powders are used in bakery, beverages and dry mixes, cereals, confectionery, dairy, ice cream and other frozen desserts.