Алкализованный Какао-порошок

Physical Characteristics: 1) Fineness: 99.0 - 99.7% through 200 micron sieve 2) Appearance: Fine, free flowing brown powder 3) Flavor: Characteristic cocoa flavour 4) Color: Light brown to brownChemical Characteristics: 1) Fat content: 10 12% 2) PH value: 5.0 5.8 ;5.8-6.8;6.8-7.8,7.8-9.5 3) Moisture: 5% max. 4) Ash: 10% max.Microbiological Characteristics: 1) Total plate count: 5000cfu/g max. 2) Coliforms: 30MPN/100g max. 3) Yeast count: 50cfu/g max. 4) Mould count: 100cfu/g max. The company has a large number of advantages in terms of the raw materials of cocoa bean and all the cocoa beans were selected from high quality production base of cocoa bean overseas.