Cocoa powder comes from coffee beans that grow in pods on the cacao tree. The beans are fermented, dried, roasted and cracked; the nibs are ground to extract about 75% of the cocoa butter, leaving a dark brown paste called chocolate liquor.
Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.
| Code No. | PH | Colour | Flavour |
|---|---|---|---|
| Euro Range | |||
| 101 | 5.0 - 5.9 | LIGHT BROWN | NATURAL |
| 201 | 6.2 - 6.6 | MEDIUM BROWN | LIGHTLY ALKALIZED |
| 301 | 6.8 - 7.2 | REGULAR BROWN | REGULAR ALKALIZED |
| 401 | 7.2 - 7.6 | DARK BROWN | MODERATELY ALKALIZED |
| FAT CONTENTS: (%) | 10 - 12 | ||
| FINENESS (%<75Pm) | 99.50 MIN. (Wet method, through 200 mesh sieve) | ||
| MOISTURE (%) | 5.0 MAX. | ||
| SHELL CONTENT (%) | 1.75 MAX. (Shell in Nib after Winnowing) | ||
| CHARACTERISTICS: | |||
| TOTAL PLATE COUNT / g | 5000 Max. | ||
| YEAST & MOLD / g | 50 Max. | ||
| ENTEROBACTRIACEAE / g | Negative | ||
| COLIFORMS / g | Negative | ||
| E-COLI / g | Negative | ||
| LIPASE ACTIVITY | Negative | ||
