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| Brand Name: | Renze |
| Model Number: | Natural Cocoa Powder |
| MOQ: | 1000 KG |
| Price: | USD $2-4/KG |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 1000 tons/ month |
Crafted for baking enthusiasts, Renze Natural Cocoa Powder boasts a balanced 10%-12% fat content, delivering rich flavor and ideal texture for cookies, cakes, and more. Its fine consistency ensures even blending, while the premium natural cocoa enhances depth and aroma in every bite. Elevate your baked goods with Renze—the perfect choice for professional bakers and home chefs alike!
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ITEMS |
TEST RESULTS |
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SENSORY INEDEX |
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Color |
brown |
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Olor & Taste |
Normal cocoa smell |
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Foreign matters |
free |
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Physical Chemistry index |
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Fat content ( % ) |
10.90 |
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Fineness ( through 200 mesh ) ( % ) |
99.10 |
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Moisture ( % ) |
3.80 |
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pH |
5.52 |
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Ash ( % ) |
7.85 |
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Microbiology INDEX |
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Total plate count (cfu/g) |
2150 |
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Coliforms (mpn/g) |
＜0.30 |
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Mould (cfu/g) |
＜10 |
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Yeasts (cfu/g) |
＜10 |
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E. Coli (1g) |
NEGATIVE |
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Enterobacteriaceae (1g) |
NEGATIVE |
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Staphylococcus Aureous(25g) |
NEGATIVE |
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Shigella(25g) |
NEGATIVE |
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Salmonella (25g) |
NEGATIVE |
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Pathogenic bacteria |
NEGATIVE |
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Conclusion:Conform. |
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Q1: What makes Renze Cocoa Powder ideal for cookies compared to others?
Fat Optimization (10-12%) ensures perfect dough binding without excess oiliness.
Fine Particle Size (200 mesh) prevents graininess in delicate shortbread.
pH Balance (5.0-6.5) enhances Maillard reaction for golden-brown baking.
Q2: Can I use this cocoa powder for gluten-free recipes?
Naturally gluten-free (certified cross-contamination-free upon request).
Combines well with almond/coconut flour (recommended ratio: 10% cocoa per flour weight).
Q3: How does the fat content affect cake texture?
10-12% fat mimics butter’s mouthfeel in sponge cakes (reduces egg dependency by ~15%).
Lower-fat cocoas (<8%) often require added oils—Renze maintains natural richness.
Q4: Why does my cocoa clump in frostings?
Pre-sieving (40µm sieve) + gradual hydration (mix with powdered sugar first) reduces clumping by 90%.
Our anti-caking process minimizes moisture absorption (≤5%).
Q5: Shelf life under humid conditions?
18-month stability at 60% RH (vs. 24 months in dry climates).
Pro Tip: Store with silica gel (extends freshness by 30%).
Q6: Best substitute for Dutch-process cocoa?
Use 1:1 Renze Cocoa + 1/8 tsp baking soda per 30g to neutralize acidity (pH ~7).
Q7: How to intensify chocolate flavor without sugar?
Pair with coffee powder (1:20 ratio)—synergistically boosts perceived cocoa intensity by 40%.
