Cocoa powder is a powder which is obtainer from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtainer during the manufacturing process which turns cocoa beans into chocolate products. Cocoa powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways, depending on the taste of the cook. Most markets carry cocoa powder, often with several options available.Cocoa powder contains several minerals including calcium, copper, magnesium, phosphorus, potassium, sodium and zinc. All of these minerals are found in greater quantities in cocoa powder than either cocoa butter or cocoa liquor. Cocoa solids also contain 230 mg of caffeine and 2057 mg of the obromine per 100g, which are mostly absent from the other components of the cocoa bean.
| ITEMS | STANDARD |
| Appearance | Fine, free flowing brown powder |
| Flavour | Characteristic cocoa flavour, no foreign odors |
| Moisture (%) | 5 Max |
| Fat content (%) | 10- 12 |
| Ash (%) | 12 Max |
| Fineness through 200 mesh (%) | 99 Min |
| pH | 4.5–5.8 |
| Total plate count (cfu/g) | 5000 Max |
| Coliform mpn/ 100g | 30 Max |
| Mould count (cfu/g) | 100 Max |
| Yeast count (cfu/g) | 50 Max |
| Shigella | Negative |
| Pathogenic bacteria | Negative |