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标准级碱化可可粉经碱处理，使 pH 保持在 6.2–6.8，脂肪含量为 10–12%，水分不超过 5%。这种棕色粉末细腻、流动性好；其总灰分限值为 12%，可可壳限值为 1.75%，酸不溶性灰分不超过 1.0，灰分碱度不超过 6.0（以 K₂O 计）。
碱化可可的口味比天然可可温和，因此常用作自动售货机饮品和速溶可可饮料、巧克力牛奶及其他调味乳制品的基料。在烘焙中，它被选用于泡打粉配方、海绵蛋糕、威化和饼干夹心，也可为冰淇淋和糖果内芯着色、增味。
两种碱化级别均按相同的限值检测。标准级的参考批次比优级批次更接近这些限值：可可壳为 1.72%，灰分为 10.23%，灰分碱度为 5.35（以 K₂O 计）。订购前，请确认细度所用筛网、微生物标准、包装以及对您用途的适用性，并索取所供批次的证书。
规格
GradeStandard
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 10.88%; pH 6.62; moisture 4.52%; ash 10.23%; shell 1.72%; acid-insoluble ash 0.73; ash alkalinity 5.35 as K₂O
应用
Vending and instant cocoa drinksChocolate and flavoured milkSponges and wafersBiscuit creamsConfectionery centres
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。
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