Cocoa Cakes are processed after cleaning, winnowing, roasting and milling cocoa bean .in the process ,the temperature is between 120 and 130 degree ,its remain liquor ,while cooling ,its become solid and contain any NO-GMO materials and unsweeted ,if add sodium bicarbonate processing  cocoa liquor called Dutched cocoa liquor. Its are widely used for manufacturing cocoa powder.

Cocoa Liquor
Product Type Natural cocoa Liquor Alkalized cocoa Liquor
Sensory Index
Purely cocoa fragrance,brown yellow color and dark brown
Physical and chemical index
Moisture(%) 4.5max 4.5max
Fat Content(%) 50-54 50-54
PH value 5.2-5.8 6.2-6.8
Microbiological Index
Totalplate count(cfu/g) 3000max 3000max
Clio forms(cfu/g) 50max 30max
Mould count(cfu/g) 80max 80max
Yeast count(cfu/g) 30max 30max
Staphylococcus(cfu/25g) Negative Negative
Salmonella(cfu/25g) Negative Negative
Pathogenic bacteria(cfu/25g) Negative Negative
Package/Storage/Shelf life
Package conditions W.G25.25kg/bag;N.G25kg/bag;In Kraft paper carton with inner polyethylene liner
Storage conditions To keep in dry,clean and well-ventilated astompheres;away from sunlight and other strong odors
Shelf Life 24months from production date in original packages under reasonable storages


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