1. Physical Characteristics:

1) Fineness: 99.0-99.9% through 200 micron sieve

2) Appearance: Fine, free flowing brown powder

3) Flavour: Characteristic cooca flavour

2. Chemical Characteristics:

1) Fat content: 22-22%

2) PH value: 6.2-6.8&7.0-7.8&6.8-7.2&7.2-7.8.

3) Moisture: 5% max

4) Ash: 10% max

3. Microbiological Characteristics:

1) Total plate count: 1000 cfu/g max

2) Coliforms: 30 mnp/100g max

3) Yeast count: 40 cfu/g max

4) Mould count: 50 cfu/g max

5) Pathogenic bacteria: Negative

 Cocoa powder is a kind of nutritious food, which contains not only high-calorie fat but also rich protein and carbohydrate. Cocoa powder also contains certain amount of alkaloid, theobromine and theine, which function to dilate blood vessels and promote blood circulation. Consuming cocoa products is very beneficial to human health.
Natural cocoa beans are used to go through screening, roasting, grinding, alkalization, sterilization, machine pressing, milling and other processes on imported hydraulic press machine production lines, to produce cocoa powder, which has natural cocoa fragrance.

According to fat content, cocoa powder is divided into high-fat, medium-fat and low-fat cocoa powder. High-fat cocoa powder contains 22-24% fat; medium-fat cocoa powder contains 10-12% fat; and low-fat cocoa powder contains less than 10% fat.
Alkalized powder has three alkalization ways — pre-alkalization, interim-alkalization and post-alkalization. It has strong natural cocoa aroma. In addition to direct application in chocolate and beverage production, alkalized cocoa powder can also be used in tobacco, pharmaceutical