ANUAN MULTI SERVICES
Cocoa Mass
Chemical Composition |
Cocoa solids (48-55%) and cocoa butter (45-52%) |
Color |
Dark brown |
Odor |
Strong, rich cocoa aroma |
Taste |
Bitter with intense chocolate flavor |
Texture |
Smooth, solid at room temperature |
Melting Point |
30-35°C |
Density |
1.3 g/cm³ |
Fat Content |
50-55% cocoa butter |
pH |
5.4 - 5.8 (natural), 6.8 - 7.5 (alkalized) |
Moisture Content |
Maximum 1.5% |
Ash Content |
3-4% |
Shelf Life |
1-2 years (in cool, dry conditions) |
Uses |
Base ingredient in chocolate, confectionery, baking, and beverages |