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Cocoa powder is a cacao bean (seed) taken out of bean curd (fruit) from cacao tree, cacao bean curd (commonly known as cacao cakes) obtained through fermentation, crushing, peeling, etc., The powder, which is cocoa powder. Cocoa powder according to their fat content is divided into high, medium and low fat cocoa powder; according to different processing methods are divided into natural powder and alkali powder. Cocoa powder has a strong cocoa aroma, can be used for high-grade chocolate, ice cream, candy, cakes and other cocoa-containing foods.

Organoleptic properties:

Physical  and Chemical  properties:

Microbiology properties:

Packaging: 25kg/bag or as the customers require.

 Q: Why do customers choose alkalized cocoa powder rather than natural cocoa powder?

 A: In general, natural cocoa powder is not used for the production of liquid products, but can not directly boiled water; alkalized cocoa powder can be used for the production of any food, but also directly blunt.

Q: What is the use of alkalized cocoa powder?

A: Production of liquid milk, beverages and other liquid products with alkalized cocoa powder, chocolate milk is the use of alkaline powder production.

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