可可粉
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產(chǎn)品介紹:
可可粉是可可豆直接加工處理所得的可可制品，從可可液塊經(jīng)壓榨除去部分可可脂后即得可可餅，將可可餅粉碎后經(jīng)篩分所得的棕紅色粉體即為可可粉?？煽煞郯雌浜糠譃楦摺⒅?、低脂可可粉；按加工方法不同分為天然粉和堿化粉。公司可提供各種規(guī)格的可可粉，顏色從淺棕色至深紅色?？煽煞劬哂袧饬业目煽上銡?，直接用于巧克力和飲料的生產(chǎn)。
可可粉理化指標(biāo)(Cocoa Powder Physics and Chemistry Index)
品種
variety
天然可可粉
natural cocoa powder
堿化粉
alkalize powder
黑粉
black powder
編號(hào)
serial number
XD-4 XD-3 XD-2 XD-1 XD-3 XD-2 XD-1 /
粉色
color of power
棕黃至淺棕色
pale brown to the light brown
粉色到深棕色
the dark brown to pink
深棕紅至棕黑色
deep reddish brown to the brownish-black
香味
fragrant smell
天然可可香無(wú)煙焦味或其他異味
natural cocoa fragrant ,without burnt smell or other peculiar smell
正?？煽上銦o(wú)煙焦味或其他異味
normal cocoa fragrant ,without burnt smell or other peculiar smell
正?？煽上銦o(wú)其他異味
normal cocoa fragrant , without other peculiar smell
含脂量
fat content
4-6 10-12 10-12 10-12 10-12 10-12 10-12 10-12
HP值
HP value
5.0-5.8 5.0-5.8 5.0-5.8 5.0-5.8 6.2-6.8 6.2-6.8 6.2-6.8 8.2±0.5
細(xì)度
fine degree
≥95 ≥98 ≥99 ≥99 ≥98 ≥99 ≥99 ≥98.5
水分
moisture
≤5.0 ≤5.0 ≤4.5 ≤4.5 ≤5.0 ≤4.5 ≤4.5 ≤5.0
灰分
ash content
≤13.0 ≤8.5 ≤8.5 ≤8.0 ≤11.0 ≤10.5 ≤10.0 16.5-18.5
總數(shù)
Total amount of bacteria
≤20000 ≤10000 ≤5000 ≤5000 ≤10000 ≤5000 ≤5000 ≤10000
大腸桿菌
Colon bacillus
≤90 ≤90 30 30 ≤90 30 30 ≤90
酵母菌
Saccharomycete
50 50 50 50 50 50 50 50
霉菌
Mould
≤200 ≤200 ≤100 ≤100 ≤200 ≤100 ≤100 ≤200
致病菌
Cause germs
Negative Negative Negative Negative Negative Negative Negative Negative
