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关于此产品
本优级产品为经过碱化处理（该工艺通常称为“荷兰法”处理）的棕色可可粉，pH 为 6.2–6.8。脂肪含量为 10–12%，水分不超过 5%，总灰分不超过 12%，可可壳含量不超过 1.75%，细度为 99.0–99.9%。
提高 pH 可柔化天然可可的尖锐风味，通常也有助于可可粉在液体中分散，因此碱化可可粉广泛用于巧克力饮料和麦乳精饮品。它也适用于以泡打粉膨松的蛋糕和饼干、深色馅料和涂层、冰淇淋以及甜品预拌粉。
其规格限值与标准级碱化产品相同；优级产品的批次证书报告灰分为 9.22%、可可壳为 1.48%，灰分碱度为 3.41（以 K₂O 计），上限为 6.0。供货前，请核实现行规格以及测定细度所用的筛网，并确认微生物限量、包装规格和对成品食品的适用性，同时索取批次证书。
规格
GradePremium
Fat content10–12%
pH6.2–6.8
Moisture5% max
Total ash12% max
Acid-insoluble ash1.0 max
Alkalinity of total ash as K₂O6.0 max
Shell content1.75% max
Fineness99.0–99.9%
Appearance, colour and odourFine, free-flowing brown powder; normal cocoa smell
Microbiological limitsTotal plate count 5000 cfu/g max; coliforms 30 MPN/100 g max; yeast 50 cfu/g max; mould 100 cfu/g max; pathogenic bacteria negative
Certificate results, reference lotFat 10.94%; pH 6.73; moisture 4.52%; ash 9.22%; shell 1.48%; acid-insoluble ash 0.62; ash alkalinity 3.41 as K₂O
应用
Chocolate and malted milk drinksBaking-powder cakes and biscuitsDark fillings and coatingsIce creamDessert mixes
Start with the recipe and the market
- Finished food, target function and process conditions
- Required grade, physical form and critical limits
- Destination market and permitted-use requirements
- Quantity, packaging and delivery destination
下单前确认证明文件
Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.
产品图片展示的是代表性材料与包装。实际来源、等级、包装规格和标签以报价为准。
查看证明文件