41 Jalan Pemimpin #03-03
Kong Beng Industrial Building
Singapore 577186
Tel: +65 6353 7723 | +65 6354 0298
Fax: +65 6354 0468

• Quality • • Value for Money • • Service •

COCOA POWDER SUBSTITUTE 5053

DESCRIPTION
A brown coloured free flow powder with a strong aroma and flavour of cocoa powder.

Specific gravity at 25°C: 0.552 - 0.557

RECOMMENDED DOSAGE
  • As a direct 1:1 substitute for cocoa powder
  • Beverage
  • : 0.5% - 1% w/w in RTD
  • Cakes / Ice-cream
  • : Same amount as cocoa powder
CHEMICAL AND PHYSICAL CONSTANTS
  • Fat Content
  • : 5.5% + 1%
  • Moisture
  • : 6.0% + 1%
  • pH
  • : 8.0% + 0.2%
  • Cocoa Shell Content
  • : 1.0% + 0.2%
  • Fineness (200 mesh)
  • : 99.5% + 1%
  • Ash Content
  • : 15% + 1%
BACTERIAL CONSTANTS
  • Total Plate Count (per g)
  • : max 5000
  • Moulds (per g)
  • : max 50
  • Yeast (per g)
  • : max 50
  • Enterobacteriaceae (in 1 g)
  • : neg
  • Salmonella (2 x 375g)
  • : neg
  • Lipase (in 1 g)
  • : neg
  • Thermoresistant Thermophilic Sporeforming Bacteria (per g): max 100
  • Thermoresistant Mesophilic Sporeforming Bacteria (per g): max 100
LEGAL STATUS
Cocoa powder substitute consists of Cocoa powder, incorporating nature-identical dark chocolate flavour base on cocoa pyrazines, vanillin and dextrose monohydrate.

CLASSIFICATION
This flavour is classified as natural and nature-identical for all countries.

STORAGE
Keep sealed in a cool place, away from direct sunlight. It is stable for two years.

PACKING
  • 20kg high barrier bag packed in and outer carton