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
It is a combination of sweet and delicious taste with a distinctive chocolatey touch. Packaging: OPP and Plastic bowl, 40g, 80g, 500g, 1000g, These prices will decrease as the order quantity increases we can able to constant the price through the year according to the contract Payment Terms For larger orders the payment will be split into two installments A 30 advance payment is required and the remaining 70 will be due during the shipping process we can also work on 100 irrevocable confirmed LC Minimum Order Requirement The minimum order will be one 20foot container
Supplier: Biscuit, cake, chocolate, toffee, candy, potato chips, tomato paste, spaghetti, cocoa powder, potato granule & potato flakes
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 it�¢??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 fruit�¢??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.
Supplier: (1) natural cocoa butter (2) natural cocoa cake (3) natural cocoa (mass/paste) (4) cocoa powder: natural & black (alkalized)
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Services: Distrubution and logistics
Fat: 10 - 12% pH Value: 6.8 - 7.2 (can be adjusted) Fineness: +99% Color: Brown, Dark brown (Can be adjusted) Moisture: 5% max Ash content: 12% max Total plate count, Col/g: Max 5000 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 Taste: Nice cocoa taste Smell: A special and nice smell of cocoa Shelf life:2 years from Manufacturer date
Fat: 10 - 12% pH Value: 6.8 - 7.2 (can be adjusted) Fineness: +99% Color: Brown, Dark brown (Can be adjusted) Moisture: 5% max Ash content: 12% max Total plate count, Col/g: Max 5000 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 Taste: Nice cocoa taste Smell: A special and nice smell of cocoa Shelf life:2 years from Manufacturer date
PRODUCT PROFILE Particle Size 98% to pass through a 200 mesh sieve Extraneous Matter %
