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Chocolat en poudre
| Nom du produit | Chocolat en poudre |
| Autres noms | Cocoa Powder, Chocolate Powder (Note: “巧克力” is the Chinese transliteration of “Chocolate”, so the corresponding English name remains “Chocolate Powder”) |
| Solvant d'extraction et pièce usagée | The main component of Chocolate Powder is Cocoa Powder. The used part is cocoa beans from the fruits of the cocoa tree. Production Process of Cocoa Powder: 1. Clean, screen, roast, and shell the cocoa beans to obtain cocoa liquor. 2. Press the cocoa liquor to separate cocoa butter. 3. Crush the remaining cocoa cake into cocoa powder. |
| Méthode d'essai | CCM (chromatographie sur couche mince) |
| Stockage | Store in a sealed container, place in a cool, dry, and light-proof area, and keep away from heat sources and humid environments |
| Durée de conservation | 2 ans |
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Description
| Nom du produit | Chocolat en poudre |
| Autres noms | Cocoa Powder, Chocolate Powder (Note: “巧克力” is the Chinese transliteration of “Chocolate”, so the corresponding English name remains “Chocolate Powder”) |
| Solvant d'extraction et pièce usagée | The main component of Chocolate Powder is Cocoa Powder. The used part is cocoa beans from the fruits of the cocoa tree. Production Process of Cocoa Powder: 1. Clean, screen, roast, and shell the cocoa beans to obtain cocoa liquor. 2. Press the cocoa liquor to separate cocoa butter. 3. Crush the remaining cocoa cake into cocoa powder. |
| Méthode d'essai | CCM (chromatographie sur couche mince) |
| Stockage | Store in a sealed container, place in a cool, dry, and light-proof area, and keep away from heat sources and humid environments |
| Durée de conservation | 2 ans |
