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Black cocoa powder is a cocoa powder that has been heavily alkalized or dutched. The black color is achieved by heavier alkalizing, and no food colors have been used to create it. The pH value of black cocoa powder is generally between 8.0-9.0. Applications of Black Alkalized Cocoa Powder Black cocoa powder has smoother non-bitter taste, and it tastes much less chocolate like. Due to its color properties, black cocoa powder is mainly used in the addition of dark-colored foods. Be very careful when using black cocoa powder, as it floats around and colors everything on it’s way. Specification of Black Alkalized Cocoa Powder Product BLACK ALKALIZED COCOA POWDER Physical Index Appearance Fine, free flowing black powder Flavor No off flavor Odor No off odor Color Brownish black Fineness (%, through 200 mesh) Min. 99.0% Chemical Index Fat content (%) Moisture (%) Max.5.0 pH value 8.0-9.0 Ash (%) Max.18 Microbiological Index Total Plate Count (cfu/g) Max. 5,000 Coliform (MPN/100g) Max. 30MPN/100g Yeast (cfu/g) Max. 50 Mould (cfu/g) Max. 50 Salmonella (cfu/25g), Shigella (cfu/25g), Staphylococcus Aureusa (cfu/25g) Negative Other Details of Black Alkalized Cocoa Powder Weight: N.W.: 25 kg / bag G.W.: 25.25 kg / bag Packaging: In 25kgs multilayer craft paper bags with inner polyethylene liner. Container Loading Capacity: Per 20' FCL: 640 bags x 25 kg = 16 MT Per 40' FCL: 1040 bags x 25 kg = 26 MT Storage Conditions: In cool and dry storage, temperature: max.25°C, relative humidity: max 65%. Shelf Life: 24 months from manufacture date. H.S. Code: 1805 000000 If you need any kinds of cocoa china, please contact us, as one of the professional cacao suppliers, skyswan is willing to offer you high quality products.

Minimum Order: 1 bags