Renze Black Cocoa Powder (10-12% Fat) – Premium Choice for Authentic Oreo-Style Biscuits
Crafted for perfection, Renze Black Cocoa Powder with 10-12% fat content delivers intense color, rich flavor, and smooth texture—ideal for creating signature Oreo-style biscuits. Its superior solubility and deep cocoa aroma enhance dough consistency and baking performance, ensuring crisp, visually striking results. Elevate your recipes with Renze’s premium black cocoa powder, the trusted choice for professional bakers and snack manufacturers worldwide.
Here’s a detailed parameter table for Renze Black Cocoa Powder (10-12% Fat) tailored for Oreo-style biscuit production:
| Product Name | Premium Black cocoa powder |
| Physical Index | Appearance | Fine, free flowing dark brown powder without foreign matters |
| Flavor | Characteristic cocoa flavor |
| Color | Black |
| Fineness (through 200 mesh) | 99.0% |
| Chemical Index | Fat content | 10-12 % |
| Moisture | Max. 4.5% |
| pH value | 7.8-8.8 |
| Ash | Max.16% |
| Microbiological Index | Total Plate Count/g | Max. 5,000 cfu |
| Coliform/100g | Max. 30MPN |
| Yeast & Mould/g | Max. 50 cfu |
| E.Colin/g/g | Negative |
| Salmonella/25g | Negative |
| Shigella/25g | Negative |
| Staphylococcus Aureusa/25g | Negative |
| Packaging | In 25kgs multilayer craft paper bags with inner polyethylene liner. N. W.: 25 kg / bag G. W.: 25.25 kg / bag |
| Quantity | Without pallet: Per 20' FCL: 640 bags x 25 kg = 16 metric tons Per 40' FCL: 1000 bags x 25 kg = 25 metric tons |
| Shelf Life | 24 months from date of production when stored in cool, dry conditions. |
| Storage Conditions | Store in a pest-free, well ventilated environment, at ambient temperature (15-25 degr C.) and relative humidity <65%, away from source of heat and water and free from foreign odors. |
Renze Black Cocoa Powder (10-12% Fat) – Key Applications & Advantages
Applications ✅
Oreo-style sandwich biscuits – Deep black color & rich cocoa flavor
Chocolate cookie dough – Enhances texture and snap
Cream fillings – Smooth blending, no grittiness
Wafer coatings – Even color distribution, glossy finish
Extruded snacks – Stable fat content for crispiness
Product Advantages ✨
✔ 10-12% fat – Optimizes dough plasticity & baking performance
✔ Ultra-fine grind (≤75μm) – Ensures smooth texture & uniform dispersion
✔ Intense black hue – No added dyes, natural deep color
✔ Neutral pH (6.5-7.5) – Minimizes dough reactivity for consistent results
✔ High solubility – Blends effortlessly in wet & dry mixes
Renze Black Cocoa Powder (10-12% Fat) – Q&A
Quick Q&A Mode (Common Industry Questions Answered Instantly)
Q1: Why is 10-12% fat content ideal for Oreo-style biscuits?
Answer:The 10-12% fat range ensures optimal dough plasticity for stamping/cutting, while retaining crispiness post-baking. Lower fat risks brittleness; higher fat reduces structural integrity.
Q2: How does Renze Black Cocoa achieve such intense black color?
Answer:Through proprietary alkalization (Dutch-process) and ultra-fine grinding (≤75μm), maximizing light absorption. No artificial dyes needed – meets clean-label trends.
Q3: Will this cocoa powder affect my existing biscuit production parameters?
Answer:Minimal adjustment needed. Neutral pH (6.5-7.5) prevents dough reactivity, and high solubility (≥95%) ensures seamless integration with current mixing/baking processes.
Q4: What’s the shelf-life under tropical climate storage?
Answer:18 months (vs standard 24) in ≤30°C/85% humidity. Recommend nitrogen-flushed packaging for extended stability in humid regions.
Q5: Can I customize particle size for spray-dried fillings?
Answer:Yes! Adjustable to 50-100μm. Finer particles (50-60μm) preferred for spray-dried creams; coarser (80-100μm) for textured coatings.
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