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产品介绍:
可可粉是可可豆直接加工处理所得的可可制品，从可可液块经压榨除去部分可可脂后即得可可饼，将可可饼粉碎后经筛分所得的棕红色粉体即为可可粉。可可粉按其含脂量分为高、中、低脂可可粉；按加工方法不同分为天然粉和碱化粉。公司可提供各种规格的可可粉，颜色从浅棕色至深红色。可可粉具有浓烈的可可香气，直接用于巧克力和饮料的生产。
可可粉理化指标(Cocoa Powder Physics and Chemistry Index)
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品种
variety
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天然可可粉
natural cocoa powder
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碱化粉
alkalize powder
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黑粉
black powder
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编号
serial number
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XD-4
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XD-3
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XD-2
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XD-1
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XD-3
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XD-2
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XD-1
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/
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粉色
color of power
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棕黄至浅棕色
pale brown to the light brown
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粉色到深棕色
the dark brown to pink
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深棕红至棕黑色
deep reddish brown to the brownish-black
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香味
fragrant smell
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天然可可香无烟焦味或其他异味
natural cocoa fragrant ,without burnt smell or other peculiar smell
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正常可可香无烟焦味或其他异味
normal cocoa fragrant ,without burnt smell or other peculiar smell
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正常可可香无其他异味
normal cocoa fragrant , without other peculiar smell
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含脂量
fat content
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4-6
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10-12
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10-12
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10-12
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10-12
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10-12
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10-12
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10-12
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HP值
HP value
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5.0-5.8
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5.0-5.8
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5.0-5.8
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5.0-5.8
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6.2-6.8
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6.2-6.8
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6.2-6.8
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8.2±0.5
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细度
fine degree
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≥95
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≥98
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≥99
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≥99
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≥98
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≥99
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≥99
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≥98.5
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水分
moisture
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≤5.0
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≤5.0
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≤4.5
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≤4.5
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≤5.0
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≤4.5
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≤4.5
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≤5.0
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灰分
ash content
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≤13.0
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≤8.5
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≤8.5
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≤8.0
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≤11.0
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≤10.5
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≤10.0
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16.5-18.5
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细菌总数
Total amount of bacteria
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≤20000
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≤10000
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≤5000
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≤5000
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≤10000
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≤5000
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≤5000
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≤10000
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大肠杆菌
Colon bacillus
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≤90
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≤90
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<30
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<30
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≤90
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<30
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<30
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≤90
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酵母菌
Saccharomycete
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50
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50
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50
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50
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50
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50
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50
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50
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霉菌
Mould
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≤200
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≤200
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≤100
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≤100
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≤200
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≤100
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≤100
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≤200
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致病菌
Cause germs
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Negative
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Negative
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Negative
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Negative
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Negative
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Negative
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Negative
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Negative
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