Whether you’re baking rich brownies, stirring up a cozy cup of hot chocolate, or creating gourmet desserts, cocoa powder is a pantry essential. But with so many brands and types on the market, how do you know which cocoa powder…
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Low Natural Cocoa Powder is a fine, reduced-fat cocoa powder with a rich chocolate flavor and mild acidity, ideal for baking and confectionery.
| TEST DESCRIPTION | UNIT | SPECIFICATION | METHOD | REMARKS |
|---|---|---|---|---|
|
FFA as Lauric |
% |
0.1 max |
AOCS Ca 5a-40 |
Included in COA |
|
Acid value |
|
0.28 max |
AOCS Cd 3d-63 |
Included in COA |
|
Peroxide value |
Meq/kg |
1.0 max at the time of receipt at customer’s end |
AOCS Cd 8-53 |
Included in COA. Pl note PV increases with time during storage |
|
Moisture & Volatiles |
% |
0.1 max |
AOCS Ca 2c-25 |
Included in COA |
|
Lovibond Colour in 5.25″ cell |
|
1R10Y |
AOCS Cc 13b-45 |
Included in COA |
|
lodine value |
|
2.0 max |
AOCS Cd 1-25 |
Included in COA |
|
Unsaponifiable matter |
% |
0.5 max |
AOCS Ca 6a-40 |
Once in 6 months |
|
Slip melting point |
Deg C |
34-36 |
AOCS Cc 1-25 |
Included in COA |
|
Fatty Acid Composition |
|
Gms of fatty acid/100 gms of fat |
IUPAC 2.301 |
Mentioned on CoA |
|
SAFA |
% |
98-99.5 |
|
|
|
MUFA |
% |
0-0.5 |
|
|
|
PUFA |
% |
0-0.5 |
|
|
|
TRANS FA |
% |
<< 1.0 |
|
|
|
Additives |
|
As per customer request |
|
|
|
Adulteration tests |
|
|
|
Included in COA |
|
Argemone Oil |
|
Negative |
IS 548 PART II |
|
|
Heavy Metals |
ppm |
Complies FSS&R |
AOAC-17th Edition |
Once in 6 months |
|
Pesticide residues |
ppm |
Complies FSS&R |
AOAC-17th Edition |
Once in 6 months |
Low Natural Cocoa Powder is a fine, reduced-fat cocoa powder with a rich chocolate flavor and mild acidity, ideal for baking and confectionery.
| TEST DESCRIPTION | UNIT | SPECIFICATION | METHOD | REMARKS |
|---|---|---|---|---|
|
FFA as Lauric |
% |
0.1 max |
AOCS Ca 5a-40 |
Included in COA |
|
Acid value |
|
0.28 max |
AOCS Cd 3d-63 |
Included in COA |
|
Peroxide value |
Meq/kg |
1.0 max at the time of receipt at customer’s end |
AOCS Cd 8-53 |
Included in COA. Pl note PV increases with time during storage |
|
Moisture & Volatiles |
% |
0.1 max |
AOCS Ca 2c-25 |
Included in COA |
|
Lovibond Colour in 5.25″ cell |
|
1R10Y |
AOCS Cc 13b-45 |
Included in COA |
|
lodine value |
|
2.0 max |
AOCS Cd 1-25 |
Included in COA |
|
Unsaponifiable matter |
% |
0.5 max |
AOCS Ca 6a-40 |
Once in 6 months |
|
Slip melting point |
Deg C |
34-36 |
AOCS Cc 1-25 |
Included in COA |
|
Fatty Acid Composition |
|
Gms of fatty acid/100 gms of fat |
IUPAC 2.301 |
Mentioned on CoA |
|
SAFA |
% |
98-99.5 |
|
|
|
MUFA |
% |
0-0.5 |
|
|
|
PUFA |
% |
0-0.5 |
|
|
|
TRANS FA |
% |
<< 1.0 |
|
|
|
Additives |
|
As per customer request |
|
|
|
Adulteration tests |
|
|
|
Included in COA |
|
Argemone Oil |
|
Negative |
IS 548 PART II |
|
|
Heavy Metals |
ppm |
Complies FSS&R |
AOAC-17th Edition |
Once in 6 months |
|
Pesticide residues |
ppm |
Complies FSS&R |
AOAC-17th Edition |
Once in 6 months |
Low Natural Cocoa Powder is a fine, reduced-fat cocoa powder with a rich chocolate flavor and mild acidity, ideal for baking and confectionery.
| Parameters | Standard value | Results |
|---|---|---|
|
Description |
Free from rancid Taste, foreign matter and abnormal taste |
As per Std |
|
Colour |
Light Yellowish |
As per Std |
|
Flavour |
Clean & Mild |
As per Std |
|
Moisture, % (max) |
0.2% |
0.17 |
|
Free Fatty Acids, as Oleic acid % (max) |
1.75% |
1.53 |
|
lodine Value |
33-42 |
33 |
|
Peroxide Value (max) |
4 meq. |
0.98 |
|
Saponification Value |
188-198 |
194 |
|
Melting Point, °C |
30-34° C |
34 |
|
Sp.gr.-specific gravity |
0.900-0.912 |
0.905 |
|
RI-Refractive Index at 40 °C |
1.4530-1.4580 |
1.4552 |
|
USM-Unsaponifiable matter Max |
1.50% |
0.44 |
|
Total Plate Count, Cfu/g (max) |
1000 |
40 |
|
Yeast& Mould Count, Cfu/g(max) |
100 |
Y&M<10 |
|
Coliforms/gm |
Absent |
Absent |
|
E. Coli Cfu/gm |
Absent |
Absent |
|
S. Aureus/gm |
Absent |
Absent |
|
Listeria monocytogenes/gm |
Absent |
Absent |
|
Salmonella & Shigella / 25 gm |
Absent |
Absent |
Food-grade, aromatic cocoa butter ideal for chocolates, cosmetics, and pharmaceuticals. Delivers smooth texture, long shelf life, and a naturally pleasing cocoa fragrance.
| Parameters | Test method | Result |
|---|---|---|
|
Appearance |
Visible |
Solid Mass |
|
Colour |
Visible |
Dark Brown Colour mass |
|
Flavour |
Sensory |
Natural Cocoa Flavor
|
|
Odour |
Sensory |
Characteristics of Cocoa Mass |
| ANALYSIS | SPECIFICATIONS (1511923:2022) | UNITS | RESULTS |
|---|---|---|---|
|
Fat Content |
47 minimum |
% |
54.1 |
|
Moisture Content |
10% max |
% |
0.93 |
|
PH |
4.5 to 5.5 |
|
5.19 |
|
Fineness |
99 (150 BSS sieve) |
% |
99.5 |
|
Total Ash (Moisture and Fat Free Basis) |
8.0 max |
% |
7.67 |
|
AIA (Moisture and Fat Free Basis) |
1.0 max |
% |
0.19 |
|
FFA |
1.75 max |
% |
1.46 |
| Product information | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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|
Aerobic Plate Counts (TPC) |
50000 max |
CFU/g |
4800 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Yeast & Molds |
100 max |
CFU/g |
<10 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
E.Coll |
Absent |
CFU/g |
Absent |
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Low Natural Cocoa Powder is a fine, reduced-fat cocoa powder with a rich chocolate flavor and mild acidity, ideal for baking and confectionery.
| Parameters | 777 |
|---|---|
|
Appearences
|
Fine,brown powder
|
|
Moisture Content %
|
3.21%
|
|
Fat Content (%)
|
10.87%
|
|
Fineness (%) by 200 mesh
|
99.58%
|
|
pH
|
6.6
|
|
Total Ash
|
4.41%
|
|
Total Plate Count
|
1881 cfu/gm
|
|
Yeast Count
|
< 10 cfu/gm
|
|
Mould Count
|
< 10 cfu/gm
|
|
Salmonella
|
Negative
|
|
E coli
|
Negative
|
|
Packaging Type
|
25kg 3 Ply Craft Paper Bags
|
|
Country of Origin
|
INDONESIA, INDIA, CHINA
|
Low Natural Cocoa Powder is a fine, reduced-fat cocoa powder with a rich chocolate flavor and mild acidity, ideal for baking and confectionery.
| Parameters | Test Report |
|---|---|
|
Fermented Cocoa |
98% |
|
Size |
90-110 Beans/100 Gram |
|
Fat Content |
49-52% |
|
Flavour |
Tent to Bitter |
|
Humidity |
7.4% |
|
Colour |
Brown to Dark Brown |
|
Seeds smell smoky or Hammy |
No |
|
Foreign Matter Level (s/s) |
0.00% |
|
Water Content (s/s) |
6.9% |
|
Impurity Level (s/s) |
0.4% |
|
Broken Seeds (s/s) |
0.0% |
|
Moldy Seed Level (s/s) |
2.3% |
Food-grade, aromatic cocoa butter ideal for chocolates, cosmetics, and pharmaceuticals. Delivers smooth texture, long shelf life, and a naturally pleasing cocoa fragrance.
| Quality | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
PROTEIN |
15.7-17.7% |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
FAT |
5.8-12.9% |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
STARCH |
7.4-7.6% |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
SUGAR |
2.5-5.8% |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
RAW FIBER |
14.3-18.8% |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
ASH |
7.4-8.7% |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
MOISTURE |
3.9-7.4% |
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