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Natural Process · pH 5.0–5.9 · Halal & KosherNatural Cocoa Powder
Fat Content10–12%
pH Level5.00–5.90
Moisture max5.0%
Fineness min99.5%
Certifications
Halal (MUI)
HACCP
ISO 22000
FSSC 22000
Kosher
BPOM
Description
Natural cocoa powder is produced by hydraulic pressing of roasted cocoa mass, separating the cocoa butter from the cocoa cake which is then milled into a fine, free-flowing powder. No alkalization agents are used — preserving the authentic cocoa flavour and natural acidity (pH 5.00–5.90). Certified Halal by MUI and Kosher. Ideal for natural beverages, baked goods, dairy, and confectionery applications.
Sensory Characteristics
- Appearance
- As per standard
- Flavour
- As per standard
Physical & Chemical Characteristics
- Moisture Content
- 5% max
- Fat Content
- 10–12%
- Shell Content
- 1.75% max
- pH
- 5.00–5.90
- Fineness (200 mesh)
- 99.5% min
Heavy Metals
- Lead (Pb)
- 1.0 max mg/kg
- Cadmium (Cd)
- 1.0 max mg/kg
- Tin (Sn)
- 40 max mg/kg
- Mercury (Hg)
- 0.03 max mg/kg
- Arsenic (As)
- 1.0 max mg/kg
Microbiological Standards
- Total Plate Count
- 5,000 max cfu/g
- Yeast & Mould
- 50 max cfu/g
- Coliform
- < 3 APM/g
- Escherichia coli (in 1 g)
- Negative
- Salmonella (in 25 g)
- Negative
- Enterobacteriaceae
- 10 max cfu/g
General Information
- Allergen Information
- No allergen ingredients used
- Shelf Life
- 18 months
- Packaging
- PE plastic, size 0.06 × 53/43 × 115 mm (@25 kg)
- Storage
- Store in ambient temperature (max 35°C) and dry room (max RH 70%)
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