Premium Pure Cocoa Powder and Natural Cocoa Powder
- $1.70 / >=1000 pieces
- 1000 pieces
- SONG NGUYEN COFFEE COMPANY LIMITED
- Lam Dong, Vietnam
- Mr Hai Dau
Product Detail
| payment terms: | L/C, T/T | Shelf life: | 2 years |
| color: | Brown | Package: | Bag |
| Types of: | cocoa powder, natural cocoa, cocoa powder | model: | Not applicable |
| Certification: | Security Control Point, ISO | Weight (kg): | 0.4 |
| Processing type: | raw | place of origin; place of origin: | Vietnam Lam Dong |
| Cocoa content: | 100% | port: | Gilly |
| form: | powder | Product Category: | cocoa ingredients |
| brand: | Song Nguyen |
Product Description
Specification
Types of | powder | certified | Hazard Analysis Control Point, ISO |
color: | Brown | application: | Health products |
Cocoa content: | 100% | Storage: | cool and dry place |
Package | cans/bags | place of origin; place of origin | Vietnam |
Natural cocoa powder is the light brown cocoa powder produced without adding any additives during the processing of cocoa beans into cocoa powder; while alkalized cocoa powder is the addition of edible alkali during the processing of cocoa beans to achieve the purpose of adjusting the pH value. At the same time, the color of cocoa powder is also deepened, and the aroma is more than natural cocoa powder. This is different from the processing technology, which cannot be distinguished by ordinary people. The following is a comparison from the aspects of use and appearance. Natural cocoa powder is lighter in color than alkalized cocoa powder and has a less intense aroma than alkalized cocoa powder. In terms of use, the alkalization of cocoa powder has a wide range of applications. Generally speaking, natural cocoa powder is not used in the production of liquid products, because the solubility is about 30%; alkalized cocoa powder can be used in any food production, and can also be directly ingested. Since the cost of alkalization of cocoa powder is higher than that of natural cocoa powder, if the general food manufacturers produce solid products, they are basically natural cocoa powder; and alkalized cocoa powder is used to produce liquid milk, beverages and other liquid products. Chocolate on the market is basically produced with natural cocoa powder, while chocolate milk tea is produced with alkaline powder. An important difference between natural cocoa powder and alkalized cocoa powder is the pH value. The pH of natural cocoa powder is generally between 5.0 and 5.8; the pH of alkalized cocoa powder is generally between 6.2 and 7.5.
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