Product Overview
We are making, exporting and supplying Dark Brown Cocoa Powders in Brandenburg, Germany. ALKALIZED COCOA POWDER SPECIFICATION Product Type Dark Brown Physical and Chemical Characteristics: pH 7.2 a 7.6 Fat Content (%) 10 a 12 Fineness, (%< 75Aum) 99.75min. (wet method, through 200 mesh sieve) Moisture (%) 5.0 max. Shell Content (%) 1.75max (Shell in Nib after Winnowing) Color Up to standard Flavor Up to standard Microbiological Characteristics: Total Plate Count / g 3,000 max. Yeast & Mold / g 50 max. Enterobacteriaceae / g Negative Coliforms / g Negative E. coli / g Negative Salmonellae / 100g Negative These Cocoa powder specifications apply at the time the goods leave the factory. They are analyzed according to the methods of analysis as described in in-house testing methods.
We are making, exporting and supplying Dark Brown Cocoa Powders in Brandenburg, Germany. ALKALIZED COCOA POWDER SPECIFICATION Product Type Dark Brown Physical and Chemical Characteristics: pH 7.2 a 7.6 Fat Content (%) 10 a 12 Fineness, (%< 75Aum) 99.75min. (wet method, through 200 mesh sieve) Moisture (%) 5.0 max. Shell Content (%) 1.75max (Shell in Nib after Winnowing) Color Up to standard Flavor Up to standard Microbiological Characteristics: Total Plate Count / g 3,000 max. Yeast & Mold / g 50 max. Enterobacteriaceae / g Negative Coliforms / g Negative E. coli / g Negative Salmonellae / 100g Negative These Cocoa powder specifications apply at the time the goods leave the factory. They are analyzed according to the methods of analysis as described in in-house testing methods.
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