We are offering natural and alkalized cocoa powder. Specifications natural and alkalized cocoa powder 1012 haccp,qs,iso,gmp,kosher made from ivory coast cocoa beans cocoa powder is rich in nutrition which has high-calorie fat and abundant protein and carbohydrate. There are a certain amount of alkaloids, theobromine, and caffeine in cocoa powder, the three of which have the function of expanding blood vessels and promoting human blood circulation. So it is very good for the health of human body to eat cocoa products. With natural cocoa beans as raw material, brown-red solid powder which is produced by processes such as screening, roasting, grinding and basifying, sterilizing, machine pressing, milling and so on by imported hydraulic presser production lines has the natural cocoa fragrance. According to processing methods and application, cocoa powder can be divided into: natural cocoa powder-used to produce chocolate,confectionery due to its relative ly low solubility in water. ph value:5.0-5.8 alkalized cocoa powder-applied to almost all kinds of food and beverage to enhance flavors with mellow mouth of feel and high solubility in water. ph value:6.2-7.5 according to the fat content, cocoa powder can be classified into: 22%~24% high-fat 10%~12% medium fat (most commonly used) 6-8%, 8-10% low-fat packing: in 25kg kraft paperbags
150 MT minimum order quantity
Product Name:Alkalized Cocoa Powder,Low-Fat Cocoa Powder Place of Origin:Yunnan Province,China Part of Used:Bean Appearance:Dark Brown Powder, no lumps, no visible impurities Production Method:SD(Spray Drying) Specification:50-400mesh according to customer requests Product Introduction of Alkalized Cocoa Powder: Alkalized 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. Akalized 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 CAS No.83-67-0, is a powder of cocoa beans manufactured through fermentation, available as Fine, free flowing brown powder used as food supplements to improve flavoring. Cocoa powder is also available in Alkalized form as Alkalized Cocoa powder. As an experienced Cocoa Powder manufacturer and supplier, we has been supplying and exporting Cocoa Powder for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Cocoa Powder Specification Natural Cocoa Powder 10%-12% ITEM STANDARD Appearance Fine, free flowing brown powder Colour of powder Brown to dark brown Flavour Characteristic cocoa flavour Fat content (%) 10 12 Moisture (%) 5 Ash (%) 8 Fineness through 200 mesh (%) > 99 pH 5.2 5.8 Total plate count (cfu/g) 5000 Mould count (cfu/g) 100 Yeast count (cfu/g) 50 Coliforms Not detected Shigella Not detected Pathogenic bacteria Not detected
*Our company produced 2 types of Cocoa Powder (HS CODE 18050000) -Alkalized (Dutch) and Natural -Our cocoa powder has fat content below 10% and 10-12% -Our cocoa powder can be customize in color (brown or dark brown) depend your needs -Our cocoa powder can be customize in pH level depend your needs -Our cocoa powder can be private label (your brand printed in outside packaging ) *Product packaging - Outer packaging= double layer kraft paper - Inner packaging= food grade plastic bag *Weight -Both types cocoa powder weigh 25 kg per bag. -1 container 20 ft can load until 17 Metric Tons. *Minimum Order Quantity - full container load 1 x 20 ft or to be discuss by buyers
The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because itâ??s such a delicate task, pods are picked by hand.Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruitâ??s contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.
The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because itâ??s such a delicate task, pods are picked by hand.Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruitâ??s contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.
Product Specification : Cocoa Powder Physical 1. Odour : Characteristic of cocoa 2. Taste: Characteristic of cocoa 3. Colour : Dark Brown 4. Fineness : 96 -99 % Chemical 1. Moisture : Max 5 % 2. Ash: 10 - 15 % 3. Protein : 12 - 15 % 4. Fat Content : 10.0 -12.0 % 5. Carbohydrate: 55 - 58 % 6. Shell: < 2 % 7. pH : 6.5 - 7.0 Microbiological 1. Total Plate Count : < 5,000 /g 2. Coliform : < 50 MPN/g 3. Salmonilla : Negative 4. E.Coli : Negative 5. Moulds: < 100/g 6. Yeast: < 100/g