Alkalise Cocoa

It has been treated with alkalizing agent to modify its color and give it a mild taste. It forms basis of much of chocolate and is majorly used in ice creams , hot cococa , baking , syrups , candies etc. It was developed in early 19th century by C.J. Van Houten , the dutch chocolate maker.

Benefits of Alkalize Cocoa are as follows :

  • Lowers Acidity
  • Increases solubility
  • Enhances Color
  • Smoothens the flavor

Alkalize Powder is darker brown , reddish undertone , mild in flavor , mixes with liquid easily. It has a PH 7 level.


Product Name Alkalized Cocoa Powder
Part No: SO/CPA/04/PRD/HH
Item Standard
Powder Colour Per Standard
Solution Color Per Standard/td>
Taste Normal Cocoa
Moisture ≤ 5%
Fat Content 10-12%
Fineness (Through 200mesh) ≥ 98.0%
PH Value 6.0 - 7.0
Ash Content ≤ 10%
Total Plate Count (cfu/g) ≤ 5000
Coliform MPN/100gm ≤ 30
Yeast Count cfu/g ≤ 50
Mould Count cfu/g ≤ 100
Pathogenic Bactera Negative
Ash of Alkalize ≤ 6%
N.W. (Net Weight) 25kg / bags
Packing Plastic Bag (inside) Bags (Outside)
Marks Product Name, Model, Net Weight, Production Patch, Production Date, Company Name and Address, etc.
Analysis 1st. Sensory Index of Cocoa Powder is qualified 2nd. Physical and Chemical index of Cocoa Powder is qualified 3rd. The packaging of Cocoa Powder is qualified 4th. The packaging Marks of Cocoa Powder are qualified 5th. The storage of Cocoa Powder is qualified
Conclusion The finished product of Cocoa Powder is qualified