Natural Chocolate

Natural cocoa powder has a light brown color and an extractable pH of 5.3 to 5.8. The processed (alkalized) cocoa powder is darker in color, ranging from brownish red to nearly black, with a pH from 6.8 to 8.1. The alkalization process reduces bitterness and improves solubility, which is important for beverage product applications. All of these pH values are considered safe for food use.


Product Name Natural Cocoa Powder
Part No: SO/C/P/N/013/SG
Item Standard
Moisture 5.0 % Max
Fat 10~12%
PH 5.0-5.8
Particle Size (pass 200mesh) 98% Min
Total ash 9% Max
Total Plate Count 5000 CFU/g Max
Yeast 50 CFU/g Max
E-Coli Negative / g
Salmonella Negative / 25g
Packaging: In Kraft paper bag with inner polythylene liner of 25 kg (net) / bag Loading: 15MT /20' FCL; 25MT /40'FCL This product is ISO 22000 (HACCP & GMP), Kosher, FDA certified