タイトルまたは説明

Being sourced from Ghana, OTI's alkalized cocoa powder is the natural cocoa powder that has been alkalized to alter the bitter taste and color of the natural cocoa powder. Unlike the natural cocoa powder, this one also known as Dutch cocoa powder varies in color from light reddish brown to a darker and richer brown color. It is used in a variety of baking and savory recipes. Our Dutch process cocoa powder is your go to for a switch in taste from the natural cocoa powder you are used to. Because of its low acidity level, it doesnt react with the ingredients that accompany it in cakes, chocolates and other cocoa powder based savories.
 Powder without foreign materials, impurities or lumps. 
 
Specifications;
 Organoleptic Characteristic of Alkalized 'Cocoa Powder
  Taste;  Pleasant cocoa taste
  Smell;  Good cocoa smell
  Colour;   Reddish brown
  Sedimentation;   4 (max)  
Physical Characteristic of Alkalized
Cocoa Powder

•  Fat% 10 -12
• Moisture%< 5pH.6.8 - 7.2
• Fineness(75µ = 200 mesh)98.50%
• Total Ash9%  
• Microbiological Characteristics of Alkalized Cocoa Powder  TPC (cfu/g)Average of 5000 cfu/g
• Yeast and Moulds(cfu/g)< 50 cfu/g
• Coliform/g  Absent in 1g
• E-Coli/g  Absent in 1g
• Salmonella Absent in 1g

• MOQ;40 tons (4,000 kg).