可可粉

可可粉 ———————————————————————————————————————— 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?、中、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。可可粉具有濃烈的可可香氣，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