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标准级天然可可粉为未经碱化的可可，规格为脂肪 10–12%，pH 不低于 5.0，水分不高于 5%。适用的限值为：总灰分 12%、可可壳 1.75%、酸不溶性灰分 1.0、灰分碱度 6.0（以 K₂O 计）；粉末研磨细度为 99.0–99.9%。
在巧克力蛋糕、松饼和曲奇配方中，其酸度可平衡碳酸氢盐，且通常比碱化可可呈现更浅的棕色。其他用途包括速溶可可预拌粉、夹心饼干奶油、冰淇淋和巧克力酱。
其证书限值与优级天然可可粉完全相同。在参考批次中，该级别的测定值为灰分 10.32%、可可壳 1.66%、灰分碱度 5.32（以 K₂O 计），因此比较两者的买方应将批次证书并列对照。订购前，请商定筛网规格、微生物标准、包装形式以及对目标食品的适用性。
规格
GradeStandard
Fat content10–12%
pH5.0 min
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 10.96%; pH 5.52; moisture 4.46%; ash 10.32%; shell 1.66%; acid-insoluble ash 0.72; ash alkalinity 5.32 as K₂O
应用
Chocolate cake and muffin battersCookie and biscuit doughsInstant cocoa mixesBiscuit sandwich creamsIce creamChocolate spreads
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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