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| Tên thương hiệu: | renze |
| MOQ: | 1000 kg |
| Điều khoản thanh toán: | D/A, L/C, D/A, D/P, T/T |
Renze Enhanced Alkalized Cocoa Powder
Renze Enhanced Alkalized Cocoa Powder is your secret ingredient for success.
With a 10-12% fat content, it offers the perfect balance of rich flavor and intense color.
Its superior quality guarantees easy mixing and outstanding performance in beverages, baking, and confectionery,
helping you craft products that truly stand out.
Product Specification: RENZE Enhanced Pure Alkalized Cocoa Powder
| Product Name | Alkalized cocoa powder | |||
| Product Code | RD701 | |||
| Physical Index | ||||
| Appearance | Fine, free flowing brown powder | |||
| Flavor | Characteristic cocoa flavor | |||
| Color | Brown | |||
| Fineness (through 200 mesh) | Min. 99% | |||
| Chemical Index | Fat content | 10-12 % | ||
| Moisture | Max. 5.0% | |||
| pH value | 6.8-7.5 | |||
| Ash | Max.12% | Max.12% | Max.16% | |
| Microbiological Index | Total Plate Count/g | Max. 5,000 cfu | ||
| Coliform/100g | Max. 30MPN | |||
| Yeast & Mould/g | Max. 50 cfu | |||
| E.Colin/g/g | Negative | |||
| Salmonella/25g | Negative | |||
| Shigella/25g | Negative | |||
| Staphylococcus Aureusa/25g | Negative | |||
| Packaging |
In 25kgs multilayer craft paper bags with inner polyethylene liner. N. W.: 25 kg / bag G. W.: 25.25 kg / bag |
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| Quantity |
Without pallet: Per 20' FCL: 640 bags x 25 kg = 16 metric tons Per 40' FCL: 1000 bags x 25 kg = 25 metric tons |
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| Shelf Life | 24 months from date of production when stored in cool, dry conditions. | |||
| Storage Conditions | Store in a pest-free, well ventilated environment, at ambient temperature (15-25 degr C.) and relative humidity <65%, away from source of heat and water and free from foreign odors. | |||
1. Applications
Beverages: Ideal for hot chocolate, milk shakes, protein drinks, and instant coffee mixes.
Bakery: Perfect for cakes, cookies, brownies, and muffins.
Confectionery: Used in chocolate coatings, ice cream, truffles, and dessert toppings.
Dairy & Desserts: Enhances yogurt, pudding, mousse, and flavored milk.
2. Advantage
Rich Flavor Profile: Provides a well-balanced, mellow, and less acidic chocolate taste.
Enhanced Solubility: Mixes easily and uniformly into both wet and dry ingredients.
Consistent Color: Delivers a stable and appealing medium to dark brown hue.
Versatile Application: Formulated for a wide range of food and beverage products.
Premium Quality: Ensures reliable performance and consistent results in production.
Q&A for RENZE Enhanced Cocoa
Q1: How does the "Enhanced" formulation of RENZE Cocoa benefit my industrial baking process?
A1: Think of it as a performance upgrade for your production line.
The "Enhanced" tag signifies optimized solubility and dispersion algorithms.
This translates to faster, more homogenous mixing in your batters and doughs, eliminating powder clumps and ensuring every unit—from the first cookie to the ten-thousandth—has identical color and flavor distribution. It's engineered for batch-to-batch perfection.
Q2: My protein drink mix has consistency issues. Can your 10-12% fat powder help?
A2: Affirmative. The 10-12% fat content is a calculated specification.
It acts as a natural carrier for flavor, ensuring a rich mouthfeel without the greasiness of high-fat alternatives.
This powder is engineered for instant wettability and superior suspension in liquid matrices, significantly reducing sediment and delivering a smoother, premium drinking experience.
Your solubility challenge is hereby resolved.
Q3: Why should I choose alkalized (Dutch-Process) over natural cocoa?
A3: Selecting alkalized cocoa is a strategic flavor and chemistry decision.
Our alkalization protocol neutralizes natural acidity, resulting in a mellow, less astringent, and more chocolate-forward flavor profile.
This allows your product's core flavors to shine.
Additionally, it provides a darker, more stable color that is visually appealing and less pH-sensitive in finished goods, giving you greater creative control.
Q4: How does RENZE Cocoa integrate into automated food systems?
A4: RENZE Cocoa is designed for seamless system integration. Its consistent particle size and controlled flow properties prevent bridging in hoppers and ensure precise dosing in automated dispensing units.
It interfaces flawlessly with high-shear mixers and continuous production environments, maximizing efficiency and minimizing downtime.
Consider it the reliable, high-throughput component for your automated culinary architecture.
