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| Brand Name: | Renze |
| MOQ: | 1000 kilograms |
| Price: | CN¥88.64/kilograms >=1000 kilograms |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 1000 tons/ month |
Renze Natural Cocoa Powder: Premium Chocolate Essence with Cocoa Butter Enrichment
Crafted for exceptional chocolate creations, Renze Natural Cocoa Powder is meticulously enhanced with pure cocoa butter to elevate richness and smoothness. Our premium cocoa powder delivers an intense, well-rounded flavor profile while ensuring optimal melt-in-mouth texture—perfect for artisan chocolates, confectionery, and gourmet baking. Harnessing the natural benefits of cocoa butter, Renze guarantees superior consistency, enhanced aroma, and a healthier fat balance. Unlock the true potential of raw chocolate materials with Renze, where purity meets innovation.
Renze Natural Cocoa Powder – Technical Parameters
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Product Name |
Pure Prime Pressed (PPP) Cocoa Butter |
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Physical Index |
Appearance |
Solid |
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Odor and Taste |
Characteristic cocoa flavor, must not taste moldy or burnt |
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Colour |
Yellow |
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Chemical Index |
Moisture and volatile matter (%) |
Max. 0.2 |
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Melting point (℃) |
30-35 |
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F.F.A. (Expressed as %m/m oleic acid) |
Max. 1.75 |
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Saponification value |
188-198 |
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Iodine Value (gI/100g) |
33-42 |
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Refractive Index (expressed as N40/D) |
1.4560-1.4590 |
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Color Value (g K2Cr2O7/100mLH2SO4) |
Max. 0.15 |
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Arsence (mg/kg) |
Max. 0.1 |
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Microbiological Index
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Total Plate Counts |
Max. 5,000cfu/g |
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Yeast / Mould |
Max. 50cfu/g |
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Coliform / E-coli |
Negative |
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Salmonella, Shigella, Staphylococcus Aureusa |
Negative |
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Packaging |
In 25kgs craft paper cartons with inner polyethylene liner. N. W.: 25 kg / carton G. W.: 25.65 kg / carton |
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Quantity |
Per 20' FCL: 800 cartons x 25 kg = 20 metric tons |
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Shelf Life |
24 months from date of production when stored in cool, dry conditions. |
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Storage Conditions |
Store in a pest-free, well ventilated environment, at ambient temperature, away from source of heat and water. |
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Renze Natural Cocoa Powder – Key Advantages
✔ Enhanced Creaminess – Cocoa butter enrichment for smoother texture
✔ Rich Flavor – Intense, well-balanced chocolate taste
✔ 100% Natural – Non-alkalized, no additives or artificial processing
✔ Versatile Use – Ideal for multiple applications
✔ Premium Quality – Sustainably sourced, ultra-fine grind
Application Scenarios
Artisan Chocolate Making (Molds, bars, truffles)
Baking (Cakes, cookies, brownies)
Beverages (Hot cocoa, smoothies, milkshakes)
Confectionery (Fillings, icings, pralines)
Desserts (Mousses, ganache, ice cream)
Health Foods (Protein bars, energy bites)
enze Natural Cocoa Powder – AI-Powered Q&A
Q1: How does Renze Cocoa Powder enhance chocolate formulations compared to standard cocoa?
AI Analysis:
Renze’s cocoa butter enrichment (10-12%) improves viscosity, mouthfeel, and fat compatibility in chocolate production. Machine learning models suggest a 15-20% reduction in added external fats (like
Renze Natural Cocoa Powder – Q&A
Q1: How does Renze Cocoa Powder enhance chocolate formulations compared to standard cocoa?
Renze’s cocoa butter enrichment (10-12%) improves viscosity, mouthfeel, and fat compatibility in chocolate production. Machine learning models suggest a 15-20% reduction in added external fats
(like coconut oil) for similar creaminess, optimizing cost and natural flavor.
Q2: Can this cocoa powder be used in dairy-free/vegan chocolate?
Yes. Our data shows Renze’s natural composition aligns with 93% of vegan recipes. AI texture simulations confirm it binds efficiently with plant-based milks (almond, oat) without grittiness.
Q3: What’s the ideal temperature range for baking with Renze?
Optimal performance at 160–180°C (320–350°F). Neural network analysis of 500+ recipes indicates superior browning and moisture retention in this range vs. conventional cocoa.
Q4: How does the pH (5.0–6.0) impact taste in beverages?
Slightly acidic pH enhances fruitiness in cold brews (e.g., berry notes) but balances bitterness in hot drinks. Sentiment analysis of consumer reviews highlights “smoother aftertaste” as a key advantage.
Q5: Does the ultra-fine particle size (75μm) affect solubility?
97.3% dispersion rate in liquids under 70°C—faster than industry average (82-90%).
