DESCRIPTION
A brown coloured free flow powder with a strong aroma
and flavour of cocoa powder.
Bulk
density at 25 deg C : 0.552 - 0.557
APPLICATION
As a direct 1:1 substitute for cocoa powder.
Beverage
: 0.5 - 1% w/w in RTD.
Cake / ice-cream : same amount as cocoa powder.
CHEMICAL AND PHYSICAL CONSTANTS
Fat
content :
Moisture :
pH :
Cocoa shell content :
Fineness (200 mesh) :
Ash content : |
5.5%
+ 1%
6.0% + 1%
8.0 + 0.2%
1.0% + 0.2%
99.5% + 1%
15% + 1% |
BACTERIAL CONSTANTS
Total
plate count
Moulds
Yeast
Enterobacteriaceae
Salmonella
Lipase
Thermoresistant Thermophilic
Sporeforming bacteria
Thermoresistant Mesophilic
Sporeforming bacteria |
per
g
per g
per g
in 1g
2x375g
in 1g
per g
-
per g
- |
max
5000
max 50
max 50
neg
neg
neg
max 100
-
max 100
- |
LEGAL STATUS
Cocoa powder substitute consists of Cocoa powder, incorporating
nature-identical dark chocolate flavour base on cocoa
pyrazines, vanillin and dextrose monohydrate.
CLASSIFICATION
This flavour is classified as natural and nature-identical
for all countries.
STORAGE / SHELF LIFE
Keep sealed in a cool place, away from direct sunlight.
This product is stable for 24 months.
PACKING
25kg high barrier bag in an outer carton.
|
