Black Alkalized Cocoa Powder

Black cocoa powder is a cocoa powder that has been heavily alkalized or
dutched. The black color is achieved by heavier alkalizing, and no food colors
have been used to create it. The pH value of black cocoa powder is generally
between 8.0-9.0.

Applications of Black Alkalized Cocoa Powder

Black cocoa powder has smoother non-bitter taste, and it tastes much less
chocolate like. Due to its color properties, black cocoa powder is mainly used
in the addition of dark-colored foods.

Be very careful when using black cocoa powder, as it floats around and colors
everything on it’s way.

Specification of Black Alkalized Cocoa Powder

Product BLACK ALKALIZED COCOA POWDER
Physical Index Appearance Fine, free flowing black powder
Flavor No off flavor
Odor No off odor
Color Brownish black
Fineness (%, through 200 mesh) Min. 99.0%
Chemical Index Fat content (%)
Moisture (%) Max.5.0
pH value 8.0-9.0
Ash (%) Max.18
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

Other Details of Black Alkalized Cocoa Powder
Weight:
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: 640 bags x 25 kg = 16 MT
Per 40' FCL: 1040 bags x 25 kg = 26 MT
Storage Conditions: In cool and dry storage, temperature: max.25°C, relative
humidity: max 65%.
Shelf Life: 24 months from manufacture date.
H.S. Code: 1805 000000

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Minimum Order: 1 dozens

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