Technical aspects
Alkalized cocoa powder is a product with a free-flowing, homogeneous structure and a characteristic aroma. Thanks to alkalization, it has a higher pH, intense colour and greater stability. The product is free from enzymatic activity and microbiological contamination.
| Parameter | Value |
| Ingredients | 100% natural cocoa powder |
| Cocoa butter content | 10–12% |
| Water content | Max. 4.5% |
| Ash content | Max. 13% |
| pH | 7.3 – 7.7 |
| Appearance | Fine powder |
| Colour | Brown |
| Taste and smell | Typical for cocoa |
| GMO | Does not contain |
| Allergens | Cocoa |
| Salmonella / E. coli / Enterobacteriaceae | Not present |
| Total number of microorganisms | ≤ 5,000 cfu/g |
| Yeast and moulds | ≤ 50 cfu/g |
| Lipase/protease activity | Negative |
