📊 About This Reference
This is the spec table we share internally with buyers who need to compare grades fast. Use it when writing your product spec, reviewing supplier quotes, or aligning R&D on acceptable ranges. Values reflect PT Nutrisi Kakao Indonesia ranges and common international standards.
Master Specification Table: All Cocoa Powder Types
| Parameter | Natural | Alk. Brown | Alk. Dark | Alk. Reddish | Black |
|---|---|---|---|---|---|
| pH (10% solution) | 5.2 - 5.8 | 6.2 - 6.8 | 7.2 - 7.8 | 7.2 - 8.2 | 7.6 - 8.5+ |
| Fat Content (Standard) | 10-12% | 10-12% | 10-12% | 10-12% | 10-12% |
| Fat Content (High Fat) | 20-22% | 20-22% | 20-22% | 20-22% | N/A |
| Fat Content (Low Fat) | 4-8% | 4-8% | 4-8% | 4-8% | N/A |
| Moisture Max | ≤5% | ≤5% | ≤5% | ≤5% | ≤5% |
| Fineness (200 mesh) | ≥99% | ≥99% | ≥99% | ≥99% | ≥99% |
| Ash Content Max | ≤8% | ≤8% | ≤9% | ≤9% | ≤14% |
| Total Plate Count | ≤5,000 CFU/g | ||||
| Yeast & Mold | ≤100 CFU/g | ||||
| E. coli | Negative / ≤10 CFU/g | ||||
| Salmonella | Negative in 25g | ||||
Heavy Metal Limits (Regulatory Standards)
| Heavy Metal | EU Limit | USA (FDA) | Codex Alimentarius | NK Cocoa Target |
|---|---|---|---|---|
| Cadmium (Cd) | ≤0.3 ppm* | No federal limit | Under review | ≤0.3 ppm |
| Lead (Pb) | ≤0.1 ppm | ≤0.1 ppm (CA Prop 65) | ≤0.1 ppm | ≤0.1 ppm |
| Arsenic (As) | N/A | N/A | N/A | ≤0.5 ppm |
| Mercury (Hg) | N/A | N/A | N/A | ≤0.03 ppm |
*EU Regulation 488/2014 for cocoa powder with ≥30% cocoa solids. Lower-cocoa products may have different limits.
Color Values Reference (L*a*b* Color Space)
L* = Lightness (0=black, 100=white), a* = Green-Red, b* = Blue-Yellow
| Cocoa Type | L* (Lightness) | a* (Red) | b* (Yellow) |
|---|---|---|---|
| Natural | 38-45 | 10-14 | 18-25 |
| Alkalized Brown | 28-35 | 8-12 | 12-18 |
| Alkalized Dark Brown | 22-28 | 6-10 | 8-14 |
| Alkalized Reddish | 25-32 | 12-16 | 10-16 |
| Black Cocoa | 12-18 | 2-6 | 2-6 |
Cocoa Butter Specifications
| Parameter | Pure Prime Pressed (PPP) | Deodorized |
|---|---|---|
| Color | Pale yellow | White/Off-white |
| Odor | Characteristic cocoa aroma | Neutral/Bland |
| Melting Point | 32-35°C | 32-35°C |
| Free Fatty Acid (FFA) | ≤1.75% | ≤1.75% |
| Iodine Value | 33-42 | 33-42 |
| Saponification Value | 188-198 | 188-198 |
| Moisture | ≤0.2% | ≤0.2% |
| Best Applications | Chocolate making, confectionery | White chocolate, cosmetics, pharmaceuticals |
Packaging & Shelf Life Standards
- Standard Packaging: 25kg multiwall paper bags with PE liner
- Bulk Options: 500kg/1000kg big bags (FIBC)
- Shelf Life: 24 months from production date (proper storage)
- Storage Conditions: Cool (15-25°C), dry (<65% RH), away from odors
📥 Download Full Specification Sheets
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