Cocoa Powder is the powder produced by the grinding, pulverizing, and air classification of the cocoa presscake, which is obtained by compressing the cocoa liquor, obtained from cocoa nibs, into a presscake and cocoa butter. there are two main types of powder – alkalized and natural. the alkalized (dutch processed) has a ph range of 6.5–8.1, a red-brown shade which tends to develop red- brown end products, and a mild flavor. it is used in beverages, retail cocoa powder, puddings, and ice cream. the natural has a ph range of 5.2–5.9 and a yellow-orange color with a tendency to produce light brown end products. it is used in the baking industry to impart color and flavor and also used in candy, syrups, and toppings.
|
Item |
Specification |
|
Color of powder |
Red brown color |
|
Color of solution |
Red brown color |
|
Taste |
Natural cocoa smell, no other smell |
|
Fineness |
98% through 200 micron sieve |
|
Moisture |
5.0% max |
|
Fat |
10-12% |
|
PH |
5.2—5.8 |
|
Ash |
10% max |
|
Total plate count |
5000 cfu/g max |
|
Coliforms |
50 cfu/g max |
|
Yeast count |
50 cfu/g max |
|
Mould count |
100 cfu/g max |
|
Pathogenic bacteria |
Negative |