Alkalized Cocoa Powder (10-12% Fat)
Product Overview
Intended for industrial food manufacturing and direct human consumption. Suitable for beverages, chocolate coatings, bakery products, confectionery, biscuits, desserts, ice cream, and cocoa-based food preparations.
Produced from selected cocoa beans. After roasting, cocoa nibs are alkalized using food-grade potassium carbonate, refined, mechanically pressed into cocoa cake, and finely milled into a homogeneous powder.
Ingredients & Quality Assurance
Cocoa Powder (10–12% cocoa butter); Potassium Carbonate (E501). No preservatives or artificial flavourings. Manufactured under GMP and controlled through a HACCP-based Food Safety Management System certified to FSSC 22000.
Physical & Chemical Characteristics
| Fat Content | 10 - 12% |
|---|---|
| Moisture | Max 2.0% |
| Fineness | Max 99.0% |
| pH Level | 6.5 - 8.5 |
| Ash | Max 4 - 14% |
Organoleptic Characteristics
| Appearance | Fine homogeneous powder |
|---|---|
| Colour | Characteristic dark brown |
| Aroma | Characteristic cocoa aroma |
| Taste | Rich cocoa flavour with a mild alkalized note |
Packaging & Storage
| Packaging | Food-grade polypropylene inner bag, corrugated carton |
|---|---|
| Net Weight | 25 kg net |
| Shelf Life | 24 Months in good conditions of storage |
| Storage Requirements | Store in a clean, cool, dry warehouse away from sunlight, moisture, and odours. |