Bulk cocoa powder is a powder made from cocoa beans after fermentation, drying, roasting and other processes. It contains a variety of active ingredients, such as anthocyanins, proanthocyanidins, phenolic acids, flavonols, etc., which have strong antioxidant activity and are considered beneficial to the human body.
There are two types of cocoa powder: alkalized and non-alkalized. Alkalization is a treatment method in the production process of cocoa powder, which can increase solubility, adjust taste and color, and reduce the astringency, bitterness and sourness of raw cocoa powder. If it is not alkalized, it is natural cocoa powder, also called non-alkalized cocoa powder.

black cocoa powder

Physical Property
Appearance	Brown powder	Organoleptic	Conforms
Odour	Characteristic	Organoleptic	Conforms
Mesh Size	NLT 98% through 200 mesh	Organoleptic	Conforms
Loss on Drying	≤5.0%	USP37<921>	1.91
Ignition Ash	≤5.0%	USP37<561>	3.74
PH	>6.8	GB/T20706-2006	7.3
Cocoa Fat	10%-12%	TLC	10.63%
Contaminants
Lead(Pb)	≤3.0mg/kg	USP37<233>	Conforms
Arsenic(As)	≤2.0mg/kg	USP37<233>	Conforms
Cadmium(Cd)	≤1.0mg/kg	USP37<233>	Conforms
Mercury(Hg)	≤0.1mg/kg	USP37<233>	Conforms
Microbiological
Total Plate Count	≤10000cfu/g	USP37<61>	700
Yeast & Mold	≤100cfu/g	USP37<61>	20
E.Coli.	Negative	USP37<62>	Conforms
Salmonella	Negative	USP37<62>	Conforms
Package&Storage	Standard packed in fiber-drum and two plastic bags inside
	N.W: 25kgs. I.D. 35 x H51 cm;
	Store in a cool,dry place away from Moisture, Light
Conclusion	Sample Qualified

Is cocoa powder actually healthy?

1. Flavanols in cocoa powder can enhance blood vessel function and improve blood flow. A research team led by the University of Birmingham in the UK found in a study published in the journal Nutrients that consuming high levels of flavanols can protect against damage to blood vessel function.

2. Polyphenols. Its ORAC value is 40 times that of blueberries. It is a powerful natural antioxidant and anti-inflammatory agent that helps resist free radicals.

black cocoa powder

1. Bulk cocoa powder can blend with the aroma of coffee, giving coffee a richer aroma of water, flowers, nuts and caramel. Cocoa will also give coffee a mellower and smoother taste.

2. For baking.
3. For the food industry.

Suggestion:
Natural cocoa powder is an acidic substance. Use a small amount of baking soda to neutralize its acidity. This way, the cake will not have a sour taste and the color of the chocolate will be more beautiful.

cocoa powder