Natural cocoa is just that – natural powder from roasted cocoa beans. It’s acidic and bitter, with a very strong and concentratedchocolate flavor. Natural cocoa powder (ACID) is often used in recipes calling for baking soda (BASE) because the two react with each other to allow your baked good to rise.
| Specification＆Application | |
| Products Name | Natural Cocoa Powder |
| Product Code | TR0101 |
| Appearance | Yellow brown |
| Flavor | Strong cocoa flavor |
| Color(Soup in water | Yellow brown |
| Color(Soup in milk | Brown |
| Certificate | Halal, Kosher, ISO, HACCP |
| Application | Chocolates, Ice Cream, Beverages, Dairy, Confectionery etc. |
| PH Value | 5.2-5.8 |
| Fat Content(g/100g) | 10 - 12% |
| Moisture(g/100g) | 5% Max |
| Ash(on dry basis) | 8% Max |
| Fineness(%) | 99.0% Min |
| Total Plate Count(MPN/100g) | 5000 Max |
| Yeast Count(CFU/g) | 50 Max |
| Mould Count(CFU/g) | 50 Max |
| Salmonella(CFU/g) |
