Description

The cocoa powder is made from the cocoa bean skin added to cocoa butter with fat content in ****2% grade or more. It can be found in three different options, as follow: Natural cocoa powder, alkalized cocoa powder, and lecithined alkalized cocoa powder . It has a special use for the bakery industry to be used mixed with the regular cocoa powder as the igredient for the production of such backed products as: Cakes, chocolate cookies, chocolate creams, chocolate powder, chocolate puddings, and many other products that has chocolate flavor. It is supplied in very competitive prices. We export that in *5kg bags, and it is available to be made in the customer&#**9;s label if desired. Below are the technical specifications for the Alkalized Cocoa : Organoleptic properties: Odor: Odd odors free Taste: Odd tastes free Color: Standard Phisical chemical properties: PH: 6, **7, 3 Humidity: max 5, 0% Fat: **8% Granulometry: min *7, 5% at **0mesh Ashes: max 8% Microbiological Characteristics: Total Bacteria Count: max 1X*0&#**9;UFClg Total Coliforms: Negative Fecal Coliforms: Negative Packing: The product is packed in krafted double layer paper bags with internal PE plasti bag ****5kg of weight. Storage The product must be kept in a shaded cool dry place Shelf life: The product has *2 month shelf life in normal storage conditions.