We can produce alkalized cocoa powder or other cocoa derivative products. The beans come from Indonesia, directly from farmers to the factory
We can produce natural cocoa powder or other cocoa derivative products. The beans come from Indonesia, directly from farmers to the factory
The Premium Quality Organic Cocoa Powder from Sri Lanka. Cocoa powder is an unsweetened powder produced by grinding the seeds of the fruit of a tropical evergreen tree called the cacao, or cocoa tree. These seeds, or beans, are first fermented, then dried and roasted. After roasting, the beans have their hulls removed and are then processed to extract their fat, which is known as cocoa butter. The leftover solids are further ground into what eventually is sold as cocoa powder. However, Cocoa powder can be made prior to extracting the Butter as well. This results in a more richer Cocoa with 52-54% fat.
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,
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Alkalized cocoa powder with rich cocoa flavour and various pH Colour: Light Brown, Brown, or Dark Brown Fat: 10%-12% ph Value: Max. 7.6 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Alkalized Black Cocoa Powder with strong flavour but smooth at taste. Colour: Black Fat: 10%-12% ph Value: Max. 8.5 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Alkalized cocoa powder with rich cocoa flavour and various pH Colour: Light Brown, Brown, or Dark Brown Fat: 10%-12% ph Value: Max. 7.6 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
