Natural Cocoa Powder is made from roasted, ground, and defatted cocoa beans without undergoing alkalization (treatment with alkaline agents like potassium carbonate). It retains the original flavor, color, and nutritional profile of cocoa beans, featuring a reddish-brown to light-brown hue, a strong chocolate aroma, and a slightly bitter taste. Widely used in baking, beverages, desserts, and health foods, it serves as a foundational ingredient for chocolate products.
Flavor Profile
High Acidity: pH typically ranges from 5.0–5.8 (weakly acidic), contributing to a tangy, slightly astringent taste.
Intense Chocolate Notes: Unaltered by alkalization, it preserves the natural bitterness and fruity undertones of cocoa beans.
Color
Reddish-Brown to Light-Brown: Lighter than alkalized cocoa powder due to the absence of chemical treatment that deepens hue.
Nutritional Value
Rich in Antioxidants: High in flavanols (e.g., epicatechin, catechin), which support heart health and reduce inflammation.
Minerals: Contains magnesium, iron, and potassium.
Low Fat: Typically 10%–12% fat content (unless specified as "high-fat" variants).
Reactivity
Acidic Nature: Reacts with baking soda (sodium bicarbonate) to produce carbon dioxide, making it ideal for leavening in recipes like cakes and cookies.
Solubility
Moderate Dispersion: Less soluble than alkalized cocoa powder; may require blending or heating to dissolve smoothly in liquids.
| Parameter | Details |
| PH Level | 5.0–5.8 (acidic) |
| Fat Content | 10%–12% (standard); up to 20%–24% for high-fat variants |
| Color (Lab*) | - L* (brightness): Higher than alkalized cocoa (lighter appearance) |
| - a* (red/green): Moderate red tones | |
| - b* (yellow/blue): Lower yellow/brown tones | |
| Particle Size | 15–30 μm (affects texture and solubility; finer grinds dissolve more easily) |
| Moisture Content | ≤5% (to prevent caking and microbial growth) |
| Ash Content | ≤8% (mineral residue after incineration) |
| Microbial Standards | - Total Plate Count: ≤5,000 CFU/g |
| - Coliforms: ≤10 CFU/g | |
| - Salmonella/ E. coli O157:H7: Not detected | |
| Heavy Metals | - Lead (Pb): ≤2.5 mg/kg |
| - Cadmium (Cd): ≤0.8 mg/kg (EU regulation) | |
| Storage Conditions | - Temperature: 15–22°C |
| - Humidity: <60% | |
| - Packaging: Airtight, opaque containers to protect from light and oxidation | |
| Shelf Life | 18–24 months (unopened); 6–12 months after opening (depending on storage) |
Weight:
N. W.: 25 kg / bag
G. W.: 25.25 kg / bag
Packing: In 25kgs multilayer craft paper bags with inner polyethylene liner.
Container Loading Capacity:
Per 20' FCL: 600 bags x 25 kg = 15 MT
Per 40' FCL: 1000 bags x 25 kg = 25 MT
Storage Conditions: In cool and dry storage, temperature: max. 25°C, relative humidity: max 65%.
Shelf Life: 24 months from date of production.
H.S. Code: 1805 000000.
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