Sobok Sobok Bear's Pizza
Sweet and savory pizza topped with cream sauce, garlic, minced jalapeno and cheese bear
Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder. Pure ground cocoa powder has a pH level between 5.3 and 5.8, putting it on the acidic end of the scale. The natural cocoa powder produced with the Broma process retains the natural pH level. It tends to be more intensely flavored, and a lighter, almost reddish-brown color. The Dutch process (sometimes called "Dutching") bathes the cocoa beans in an alkaline solution, producing a darker brown cocoa powder with a chemically neutral pH of between 6.8 and 8.1, resulting in a more mellow flavor. Dutching also reduces the antioxidant properties of cocoa. We can supply pure or alkalized cocoa powder from our affiliated factories around the world. MOQ: 10 MT Supplied from India, Indonesia, Vietnam, South America and Africa.
Icumsa 45 sugar, known today as white sugar, is one of the most sought after by sugar importers worldwide, due to its purity and brightness. The term ICUMSA is an acronym called the International Commission for Uniform Methods of Sugar Analysis, or the International Commission for Uniform Methods of Sugar Analysis in free translation. As the highest quality sugar available on the market today, ICUMSA 45 sugar has a sparkling white color and is highly refined, suitable for human consumption and use in a wide range of food products. Due to 99.8% sucrose in its composition, Icumsa sugar has a high purity and can be stored for up to 2 years. Other types of white sugar include ICUMSA 100 and ICUMSA 150, refined white sugars that lack the clear sparkling appearance of ICUMSA 45, but which are nonetheless still safe for human consumption. MOQ 25,000MT Supplied from Brazil
Known today as crystal sugar, ICUMSA 100/150 are widely used in large-scale baking and in the production of drinks and food. Formed by the crystallization process, without chemical refining, crystal sugar serves as a lower cost substitute in relation to Icumsa 45 sugar, known as traditional white sugar, even more because it contains less chemicals in its composition. Crystal sugar undergoes a clarification process, using sulphitation and chalk. It consists of fine, regular crystals, with high brightness and 99.5% purity, widely used in the production of carbonated drinks, liqueurs, juices, ice cream and sweets in general. MOQ 25,000MT Supplied from Brazil
Known as brown sugar, Icumsa 600-1200 is 100% raw refined and is produced after the first crystallization of sugar cane. This sugar is thicker than white sugar, known as Icumsa 45, and its color is brownish. Raw brown sugar from sugar cane, when fully refined, contains about 70% white sugar. Light brown sugar, sometimes known as Demerara sugar or raw cane sugar, is often used in sauces and in most baked goods. It is a partially processed sugar that retains more of the molasses naturally present. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar - the rich, full flavor makes it ideal for gingerbread, beans, barbecue and other full flavored foods. The crystals are slightly thicker and stickier than normal brown sugar, giving that sugar a sandy texture. MOQ 12,500MT Supplied from Brazil
Natural Honey
Honey Powder
Supplier: Coconut and coconut by-product, pizza boxes, honey, spices such as pepper, cinnamon and cardamom and vegetables such as onion, potato, garlic and ginger
Services: Exporter
Supplier: Banana leaves, chocolates, bridal blouses, pizza box, cashew nuts, cotton handkerchief, tanjore paintings, cotton bags, paper bags, potato
Supplier: Legumes, dried fruit, fresh fruit, nuts, pasta, tomato paste and sauce types, oil, spices, olive products, pickles, animal feeds and frozen food products (frozen pies, kunefe, baklava, pizza and cheesecake)
