Technical aspects
Organic alkalised cocoa 20-22% has an intense, dark red colour and a characteristic, slightly bitter taste with a distinct chocolate aroma.
Alkalisation gives the cocoa a milder flavour profile and better solubility. It comes in the form of a finely ground powder, which makes it easy to use in industry. The product meets microbiological purity requirements and has stable physicochemical parameters that are important in food processing.
| Parameter | Value |
|---|---|
| Fat content | 20–22% |
| Moisture content | Max. 4% |
| Particle size (200 mesh, 75μm) | Min. 98.5% |
| Ash content | Max. 10.0% |
| pH (10% solution) | 6.8–7.2 |
| Total number of microorganisms | Max. 5 × 10³ cfu/g |
| Coliforms | < 10 cfu/g |
| E. coli | Absent/g |
| Enterobacteriaceae | Absent/g |
| Moulds | Max. 50 cfu/g |
| Yeast | Max. 50 cfu/g |
