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Cocoa selection

Wuxi Huadong Cocoa Food Co., Ltd | Updated: Dec 07, 2015

1. cocoa color

Natural cocoa powder its color should is shallow Brown, for Brown even is deep brown of natural cocoa powder inside certainly is added has cocoa skin or other of edible pigment; alkalization cocoa powder of color should is brown red, if is deep brown or brown black that must is alkalization overweight, gray powder content too much due to; cocoa black powder of color should is deep brown to brown black, if cocoa powder of color is pure black even is deep black that description cocoa powder in must joined has edible pigment.

2. cocoa smell to distinguish

Natural cocoa powder odor is natural cocoa flavor, is a light fragrance. Flavored cocoa for flavor or coke or poor quality powder; alkalized cocoa powder odor should be normal cocoa flavor, smell stronger than natural cocoa powder, but no burning smell. Alkalized cocoa powder if the odor is too strong or burned taste is poor quality powder; black cocoa powder odor and alkalized cocoa powder, because black heavy alkalized powder is alkalized cocoa powder, easily burning smell, no burning smell for the top grade, have a burned taste is poor.

3. cocoa powder fineness to identify

Cocoa powder fineness is very important for production of chocolate, cocoa powder fineness standards produced by the chocolate taste of a bad sense. Fineness of discrimination are generally take a small amount of cocoa powder in white paper, folding and wiping gently with a hand. Fine in 99 per cent of the fines will be evenly distributed on the paper, and fineness of less than 99 will have a poor sense of falling, distribution is not uniform. There is a way to better confirm the fineness of cocoa powder, and that is to get some cocoa with boiling water after confirmed, some cocoa powder in cold water will precipitate to the bottom of the Cup. Pour off the water above, remove the following deposition on the paper, wipe gently with his hand. Dried up, fine in 99 per cent of the fines and the result is no caking, uniform distribution, and fineness of less than 99 with granular, nor too evenly distributed.

4. cocoa powder fat content identification

Take less cocoa in hand, rub hands on, with higher fat content will have a greasy, and low amount of fat is not obvious. Lipid content over 10% of testing this way is easy. Basically with the amount of fat in 8% can't feel any greasy feeling.

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