TOKAR GMBH

Natural cocoa powder Cocoa powder is made when cocoa liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine cocoa powder. Natural Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes.

ITEM STANDARD
Appearance Fine, free flowing brown powder
Colour of solution Brown
Odor Characteristic cocoa flavour
Moisture (%) = 5
Fat content (%) 10 – 12
Ash (%) =8
Fineness (%,< 75µm) = 99
pH 5.0 – 5.8
Shell Content (%,Shell in Nib after Winnowing) =1.75
Total plate count (cfu/g) = 5000
Mould count (cfu/g) = 100
Yeast count (cfu/g) = 50
Coliforms Negative
Pathogenic bacteria Negative

Cocoa has a variety of different health benefits including:
– contains more antioxidants than a cup of wine
– boost serotonin (antidepressant)
– contains an abundance of flavonoid
– The richest of magnesium