Cocoa Pastry Cream Suppliers and Manufacturers

We can produce natural cocoa powder or other cocoa derivative products. The beans come from Indonesia, directly from farmers to the factory

We can produce alkalized cocoa powder or other cocoa derivative products. The beans come from Indonesia, directly from farmers to the factory

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 beans are the seeds of the cocoa tree (Theobroma cacao) and are the primary ingredient used in the production of chocolate. Here\'s a detailed description of cocoa beans: Botanical Characteristics: Species: Theobroma cacao Appearance: Cocoa beans are roughly oval-shaped and are typically 1 to 2 cm long. They have a smooth, hard shell that varies in color from light brown to dark brown, depending on the variety and level of fermentation. Structure: Each cocoa pod contains 20-50 cocoa beans surrounded by a sweet pulp. Cultivation: Growing Regions: Cocoa beans are primarily cultivated in tropical regions within 20 degrees of the Equator, including West Africa, Latin America, and Southeast Asia. Climate: Cocoa trees thrive in humid, tropical climates with well-distributed rainfall and temperatures between 20-30�°C (68-86�°F). Harvesting: Cocoa pods are harvested manually with machetes or by hand, typically twice a year. Processing: Fermentation: After harvesting, the cocoa beans are removed from the pods and fermented for several days to develop flavor and reduce bitterness. Drying: Fermented beans are dried in the sun or using artificial dryers until they reach around 7% moisture content, which helps preserve the beans for storage and shipping. Roasting: Dried beans are roasted at temperatures between 120-140�°C (248-284�°F) to develop their characteristic chocolate flavor. Composition: Shell: The outer shell makes up about 10-15% of the cocoa bean and is used to make cocoa mulch or sometimes as a source of biofuel. Nib: Inside the shell, the cocoa bean is divided into nibs, which contain approximately 54-58% cocoa butter (fat) and 11-15% cocoa solids (theobromine and caffeine). Flavor Compounds: Cocoa beans contain a complex mix of flavor compounds that develop during fermentation and roasting, contributing to the unique taste of chocolate. Uses: Chocolate Production: Cocoa beans are the fundamental ingredient in chocolate manufacturing. The nibs are ground into a paste called chocolate liquor, which is then processed into various forms of chocolate. Cocoa Products: Cocoa powder and cocoa butter are derived from cocoa beans and are used in baking, confectionery, beverages, and cosmetics. Quality Grading: Cocoa beans are graded based on size, color, fermentation level, and absence of defects to ensure consistent quality for chocolate production. Fine Flavor: Beans with unique and desirable flavors are often classified as fine flavor cocoa beans and command higher prices in the market. Cocoa beans are essential to the global chocolate industry, with their flavor profile influenced by factors such as origin, fermentation, and processing methods, making them a critical component in creating a variety of chocolate products enjoyed worldwide

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.

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

Creamy and sweet ice cream from this product can boost your mood. Come with sweet and soft delight make you wanna taste it more and more. This product also can be enjoy by all ages. Variant: Durian, Vanilla Chocolate Chips, Chocolate Chips, Ogura, Vanilla, Chocolate, Strawberry, Cappuccino, Kopyor, Neapolitan, Mung Beans, Lemon

This product also can be enjoy by all ages. Creamy and sweet ice cream from this product can boost your mood. Come with sweet and soft delight make you wanna taste it more and more. Variant: Durian, Vanilla Chocolate Chips, Chocolate Chips, Ogura, Vanilla, Chocolate, Strawberry, Cappuccino, Kopyor, Neapolitan, Mung Beans, Lemon

Creamy and sweet ice cream from this product can boost your mood. Come with sweet and soft delight make you wanna taste it more and more. This product also can be enjoy by all ages. Variant: Durian, Vanilla Chocolate Chips, Chocolate Chips, Ogura, Vanilla, Chocolate, Strawberry, Cappuccino, Kopyor, Neapolitan, Mung Beans, Lemon

Come with sweet and soft delight make you wanna taste it more and more. Creamy and sweet ice cream from this product can boost your mood. This product also can be enjoy by all ages. Variant: Durian, Vanilla Chocolate Chips, Chocolate Chips, Ogura, Vanilla, Chocolate, Strawberry, Cappuccino, Kopyor, Neapolitan, Mung Beans, Lemon

This product also can be enjoy by all ages. Creamy and sweet ice cream from this product can boost your mood. Come with sweet and soft delight make you wanna taste it more and more. Variant: Durian, Vanilla Chocolate Chips, Chocolate Chips, Ogura, Vanilla, Chocolate, Strawberry, Cappuccino, Kopyor, Neapolitan, Mung Beans, Lemon

Creamy and sweet ice cream from this product can boost your mood. Come with sweet and soft delight make you wanna taste it more and more. This product also can be enjoy by all ages. Variant: Durian, Vanilla Chocolate Chips, Chocolate Chips, Ogura, Vanilla, Chocolate, Strawberry, Cappuccino, Kopyor, Neapolitan, Mung Beans, Lemon

Come with sweet and soft delight make you wanna taste it more and more. This product also can be enjoy by all ages. Creamy and sweet ice cream from this product can boost your mood. Variant: Durian, Vanilla Chocolate Chips, Chocolate Chips, Ogura, Vanilla, Chocolate, Strawberry, Cappuccino, Kopyor, Neapolitan, Mung Beans, Lemon

Creamy and sweet ice cream from this product can boost your mood. Come with sweet and soft delight make you wanna taste it more and more. This product also can be enjoy by all ages. Variant: Durian, Vanilla Chocolate Chips, Chocolate Chips, Ogura, Vanilla, Chocolate, Strawberry, Cappuccino, Kopyor, Neapolitan, Mung Beans, Lemon

Creamy and sweet ice cream from this product can boost your mood. Come with sweet and soft delight make you wanna taste it more and more. This product also can be enjoy by all ages. Variant: Durian, Vanilla Chocolate Chips, Chocolate Chips, Ogura, Vanilla, Chocolate, Strawberry, Cappuccino, Kopyor, Neapolitan, Mung Beans, Lemon

We are cocoa manufacture in Indonesia, small capacity but we concern about the quality. We can do OEM for natural, alkalized, dark brown of black cocoa powder. Please don't hesitate to contact us if you have any inquiries. Best regards,

There are three main types of Indonesian cocoa beans: Criollo, Forastero, and Trinitario. Criollo : Criollo beans are known for their non-bitter taste, as they lack tannins and contain astringents that impart a sweet flavor. Forastero : makes up 90% of the worldâ??s cocoa production and is the most widely cultivated variety. Despite its prevalence, Forastero cocoa is not as highly regarded as Criollo. These beans are very bitter, highly aromatic, very astringent, and high in tannins. Trinitario : is a hybrid of Forastero from Venezuela and native Criollo beans. This crossbreeding results in what is considered the best hybrid cocoa bean in the world, contributing to 12% of global cocoa production. Moisture : 8% Defective : 0.7% Grade : A