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可可粉也是可可豆直接加工处理所得的可可制品，从可可液块经压榨除去部分可可脂后即得可可饼，将可可饼粉碎后经筛分所得的棕红色粉体即为可可粉。可可粉按其含脂量分为高、中、低脂可可粉；按加工方法不同分为天然粉和碱化粉。公司可提供各种规格的可可粉，颜色从浅棕色至深红色。可可粉具有浓烈的可可香气，直接用于巧克力和饮料的生产。
可可粉理化指标(Cocoa Powder Physics and Chemistry Index)
|
品种
variety |
天然可可粉
natural cocoa powder |
碱化粉
alkalize powder |
黑粉
black powder |
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|
编号
serial number |
XD-4
|
XD-3
|
XD-2
|
XD-1
|
XD-3
|
XD-2
|
XD-1
|
/
|
|
粉色
color of power |
棕黄至浅棕色
pale brown to the light brown |
粉色到深棕色
the dark brown to pink |
深棕红至棕黑色
deep reddish brown to the brownish-black |
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|
香味
fragrant smell |
天然可可香无烟焦味或其他异味
natural cocoa fragrant ,without burnt smell or other peculiar smell |
正常可可香无烟焦味或其他异味
normal cocoa fragrant ,without burnt smell or other peculiar smell |
正常可可香无其他异味
normal cocoa fragrant , without other peculiar smell |
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|
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
|
|
细度
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
|
|
细菌总数
Total amount of bacteria |
≤20000
|
≤10000
|
≤5000
|
≤5000
|
≤10000
|
≤5000
|
≤5000
|
≤10000
|
|
大肠杆菌
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
|
