Cocoa powder is rich in nutrition which has high-calorie fat and abundant protein and carbohydrate. There are a certain amount of alkaloids, theobromine, and caffeine in cocoa powder, the three of which have the function of expanding blood vessels and promoting human blood circulation. So it is very good for the health of human body to eat cocoa products.
With natural cocoa beans as raw material, brown-red solid powder which is produced by processes such as screening, roasting, grinding and basifying, sterilizing, machine pressing, milling and so on by imported hydraulic presser production lines has the natural cocoa fragrance.
According to the fat content, cocoa powder can be classified into high-fat, medium fat and low-fat cocoa powder. The fat contents are 22%~24% in high-fat cocoa powder, 10%~12% in medium fat cocoa, and 5%~7% in low-fat cocoa powder.
According to different processing methods, cocoa powders can also be classified into natural powder and alkalized powder (between which the later can be classified into light alkalized powder and heavy alkalized powder). The PH value of natural cocoa powder is 5.0~5.8, and that of alkalized powder is 6.2~7.5. The alkalization of alkalized powder has three ways: pre-alkalization, mid-alkalization and post-alkalization. Natural cocoa powder is mainly used in chocolate produce, and the higher-PH-value alkalized powder is mainly used in beverages produce. Cocoa powder has a strong fragrant, so it can also be used in tobacco, pharmaceutical and other industries except for direct production of chocolate and beverage.
