We supply Alkalized Cocoa Powder with variation Black Cocoa Powder, Natural Cocoa Powder, Brown Alkalized Cocoa Powder, Dark Brown Alkalized Cocoa Powder & Cocoa Butter. Specifications of Cocoa Powder : Type: Natural Cocoa Powder 4-9% Natural Cocoa Powder 10-12% Alkalized Cocoa Powder 4-9% Alkalized Cocoa Powder 10-12% Alkalized Cocoa Powder 15.47% - 17.70% Physical Characteristics: pH - 7.49 - 7.70 Fineness: (%< 75m) - 99.78min, Moisture : 2.25 - 3.35, Coliform : Negative, Salmonellae : Negative, Shell Content : 1.75 % max Color up to standard Tasty Flavor, Shelf Life 24 months. Payment terms: - (T/T) : 50% after signing contract, rest of that after release Bill Of Lading - (L/C) : Full Irrevocable at sight against Bill Of Lading
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
150 MT minimum order quantity
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
Product Specification Cocoa Powder Physical 1. Odour : Characteristic of cocoa 2. Taste: Characteristic of cocoa 3. Colour : Light Brown / 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 : 5.2 - 6.0 Microbiological 1. Total Plate Count: < 5000 /g 2. Coliform : < 50 MPN/g 3. Salmonilla: Negative 4. E.Coli : Negative 5. Moulds: < 100/g 6. Yeast: < 100/g
Zhonghengweiye cocoa powder are from African and South American cocoa beans with most of the fat removed and ground to a fine powder and with much richer color and mellower flavor and better solubility to meet your production demands. General Information Product Name Zhonghengweiye cocoa powder Appearance free flowing light brown,brown, dark brown,blackish brown and black fine powder Intended Use used in the production of chocolate& confectionery,bakery,ice cream... Physical and Chemical Parameters PH Value 5.0-5.8,6.0-7.0;6.8-7.2;7.2-8.0;8.0-9.0 Fat Content 10% min Moisture 5% max Ash 12% max Fineness 99.5% min through 200 meshes sieves Microbiological Data Total Plate Count 5000cfu/g max Yeast Count 50cfu/g max Mould Count 50cfu/g max Enterobacteriaceae Absent/g Salmonella Absent/25g Packaging Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight Max Loading Quantity 15mt/20'fcl 26mt/40'fcl Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to: . Store in areas of low humidity, best under 65%. . Store at relatively cool temperatures, preferable maximum 25. . Keep free from foreign odours such as spices, chemicals. Shelf Life 24 months
Zhonghengweiye Food is the professional cocoa producer with ISO,HACCP,BRC,HALAL certified. We mainly process African and South American cocoa beans into cocoa products including cocoa liquor(cocoa paste,cocoa mass),cocoa mass chips, natural cocoa butter, deodorized cocoa butter,natural cocoa powder,alkalized cocoa powder,black cocoa powder.For more details, please contact with us sales AT zhwycocoa DOT com
(1) natural cocoa butter (2) natural cocoa cake (3) natural cocoa (mass/paste) (4) cocoa powder: natural & black (alkalized).
PRODUCT PROFILE Particle Size 98% to pass through a 200 mesh sieve Extraneous Matter %
PRODUCT PROFILE Particle Size 98% to pass through a 200 mesh sieve Extraneous Matter %
Zhonghengweiye Food Technology Co., Ltd Is A Haccp/iso/brc Certified High Quality Cocoa Powder Manufacturer And Supplier.All the cocoa products are from high quality West-African and South African cocoa beans with most of the fat removed and ground to a fine powder and with much richer color and mellower flavor and better solubility for the wider application fields. General Information Product Name Zhonghengweiye Natural cocoa powder Appearance free flowing light brown, brown fine powder Powder Color light brown, brown Intended Use used in the production of chocolate& confectionery,bakery,ice cream... Physical and Chemical Parameters PH Value 5.0-5.8 Fat Content 10% min Moisture 5% max Ash 8% max Fineness 99% min through 200 meshes sieves Microbiological Data Total Plate Count 5000cfu/g max Yeast Count 50cfu/g max Mould Count 50cfu/g max Enterobacteriaceae Absent/g Salmonella Absent/25g Packaging Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight Max Loading Quantity 15mt/20' fcl 26mt/40' fcl Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to: . Store in areas of low humidity, best under 65%. . Store at relatively cool temperatures, preferable maximum 25. . Keep free from foreign odours such as spices, chemicals. Shelf Life 24 months
Zhonghengweiye cocoa powder are from African and South American cocoa beans with most of the fat removed and ground to a fine powder and with much richer color and mellower flavor and better solubility to meet your production demands. General Information Product Name Zhonghengweiye cocoa powder Appearance free flowing light brown,brown, dark brown,blackish brown and black fine powder Intended Use used in the production of chocolate& confectionery,bakery,ice cream... Physical and Chemical Parameters PH Value 5.0-5.8,6.0-7.0;6.8-7.2;7.2-8.0;8.0-9.0 Fat Content 10% min Moisture 5% max Ash 12% max Fineness 99.5% min through 200 meshes sieves Microbiological Data Total Plate Count 5000cfu/g max Yeast Count 50cfu/g max Mould Count 50cfu/g max Enterobacteriaceae Absent/g Salmonella Absent/25g Packaging Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight Max Loading Quantity 15mt/20'fcl 26mt/40'fcl Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to: . Store in areas of low humidity, best under 65%. . Store at relatively cool temperatures, preferable maximum 25. . Keep free from foreign odours such as spices, chemicals. Shelf Life 24 months
Our new Cacao Powder is a blend from 51% Peruvian Criollo Cacao and 49% Cacao from non-peruvian Beans. It provides a wonderful aromatic and as nutritious alternative and also complies to the new EU-regulation for cadmium values! Almost as high in nutrients as our Peruvian Cacao Powder, aromatic taste, give it a try, give us a call!
A healthier and more nutritious alternative to the "cocoa" commonly found in stores. The irresistible flavour and aroma of our Raw Criollo Cacao Powder is like no other, making it perfect for the development of drinks as well as confectionery.
Cocoa Powder
Zhonghengweiye Cocoa paste are from African and South American cocoa beans.With most of the fat removed and with much richer color and from quality African and South American cocoa beans and to bring cocoa flavor and taste for your confectionery and bakery and other application fields.For more details, please contact with us sales AT zhwycocoa DOT com Cocoa Ingredients Product Type and Carton Packaging cocoa paste( cocoa mass, cocoa liquor) Physical and Chemical Parameters Appearance Dark brown solid Odor and Taste Typical Cocoa smell and taste, without burning smell, musty odor, or other odors PH Value 5.5-6.2 Fat Content 52% min Moisture 2% max Fineness 99% min through 75�µm sieve Microbiological Data Total Plate Count 5000cfu/g max Yeast Count 50cfu/g max Mould Count 50cfu/g max Enterobacteriaceae absent/g E.Coli absent/g Salmonella absent/25g
Cocoa Powder Made from 100% pure cocoa, no flavoring or additives, no alkaline treatment, the product retains the nutrients of cocoa. You can fully enjoy rich cocoa with the fruity flavor, the characteristic sour taste of Vietnamese cocoa.
Name : Alkalized Cocoa Powder Appearance : Brown to Dark Brown Odor & Taste : Normal Cocoa Smell Fat Content : 10 - 12 % Ph Value : 6.8 -7.2 Moisture : 5 % max Ash : 12 % Fineness : 99.0 - 99.9 % Total plate count : 500 cfu/g max Coliform : 300mpn/100g max Pathogenic Bacteria : Negative Packaging : Customized Price : 2500 $ / MT
Origin Vietnam Specifications PHYSICAL CHEMICAL Starch Content 85 Moisture max 500 pH 7078 Fineness throught 200 mesh sieve 99 MICROBIOLOGICAL Total Plate Count cfug max 3000 Mould Colg max50 Yeast Colg max 50 Enterobacteriaceae Colg Negative Salmonella Colg Negative Coli Form Colg Negative Net weight 16 tonscontainer 20 Production Time Within 15 20 working days after 40 down payment received
High Quality Cocoa Powder from Indonesia ,Turkey,China Alkalized Brown %10-12 fat content: Alkalized Dark Brown %10-12 fat content: Blackish %10-12 fat content:
