Cocoa powder is rich in
nutrition which has high-calorie
fat and abundant protein and
carbohydrate. There are a
certain amount of
alkaloids, theobromine, and
caffeine in cocoa powder, the
three of which have the
function of expanding blood
vessels and promoting human
blood circulation. So it is very
good for the health of human
body to eat cocoa products. With natural cocoa beans as
raw material, brown-red solid
powder which is produced by
processes such as screening, roasting, grinding and basifying, sterilizing, machine pressing, milling and so on by imported
hydraulic presser production
lines has the natural cocoa
fragrance. According to the fat
content, cocoa powder can be
classified into high-fat, medium
fat and low-fat cocoa powder. The fat contents are
22%~24% in high-fat cocoa
powder, 10%~12% in medium
fat cocoa, and 5%~7% in low-
fat cocoa powder. According to different
processing methods, cocoa
powders can also be classified
into natural powder and
alkalized powder (between
which the later can be classified
into light alkalized powder and
heavy alkalized powder). The
PH value of natural cocoa
powder is 5.0-5.8, and that of
alkalized powder is 6.2-7.5. The
alkalization of alkalized powder
has three ways: pre-alkalization, mid-alkalization and post-
alkalization. Natural cocoa powder is mainly
used in chocolate produce, and
the higher-PH-value alkalized
powder is mainly used in
beverages produce. Cocoa
powder has a strong fragrant, so it can also be used in
tobacco, pharmaceutical and
other industries except for
direct production of chocolate
and beverage.
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Cocoa powder
