Product: Grrade A Natural and Alkalized Cocoa Powder
Appearance and Fineness Fine Powder, absence of lumps. 99-99.75%
Origin: Nigeria
Process and Food Safety
Debacterilized, Alkalized, Natural Cocoa Products, processed in accordance with Good Manufacturing Practice (GMP) and HACCP food safety control
Moisture Content
Color
Flavor
Salmonella /25g
Enterobacteria 25/g 5.0% Max
Brow- Redish Brown
Chocolate
Absent
Absent
Total Plate Count/g
Molde & Yeast/g
Coliform /g 5000 Max
50Max
Negative
Shell Content 1.75% Max (shell in nb after windowing)
Residue 1% 75micron 200 mesh sieve
Residual Butter Content 10-12%
Packaging 25KG in Polylined multi-walked kraft paper bags, 25KG packed in Woven sack with inner lining, 500kg packed in HDPP woven fabric bulk bag with inner lining
Storage Condition Temperature 15-200c (s8-680f): RH:
1. Premium Grade 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 2. Premium Grade Natural Cocoa Powder. Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour :Â Brown or Dark Brown Moisture : 5% Max Ash Content : 8% 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
Cocoa is thought to have first been used by the Maya civilization of Central America. It was introduced to Europe by Spanish conquerors in the 16th century and quickly became popular as a health-promoting medicine. Cocoa powder is made by crushing cocoa beans and removing the fat or cocoa butter. Today, cocoa is most famous for its role in chocolate production. However, modern research has revealed that it does indeed contain important compounds that can benefit your health. Benefits 1) Rich in Polyphenols That Provide Several Health Benefits 2) May Reduce High Blood Pressure by Improving Nitric Oxide Levels 3) Cocoa has other properties that may reduce your risk of heart attack and stroke 4) Polyphenols Improve Blood Flow to Your Brain and Brain Function 5) May Improve Mood and Symptoms of Depression by Various Means 6) Flavanols May Improve Symptoms of Type 2 Diabetes 7) May Aid Weight Control in Many Surprising Ways 8) May Have Cancer-Protective Properties 9) Theobromine and Theophylline Contents May Help People With Asthma 10) Antibacterial and Immune-Stimulating Properties May Benefit Your Teeth and Skin
Product Name:Cocoa Powder Place of Origin:Hainan Province&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 Cocoa Powder: Natural 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. Natural 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.
1. Natural cocoa powder fat 10-12% 2. Alkalized brown cocoa powder fat 10-12% 3. Alkalized dark brown cocoa powder fat 10-12% 4. Alkalized black cocoa powder fat 10-12%
Cocoa powder Specifications Type Powder Color Brown Min. Order Quantity As per client requirement Packaging Can be packed as per client requirement Payment: by confirm L/C or CAD with 30% advance payment.
*Our company produced 2 types of Cocoa Powder (HS CODE 18050000) -Alkalized (Dutch) and Natural -Our cocoa powder has fat content below 10% and 10-12% -Our cocoa powder can be customize in color (brown or dark brown) depend your needs -Our cocoa powder can be customize in pH level depend your needs -Our cocoa powder can be private label (your brand printed in outside packaging ) *Product packaging - Outer packaging= double layer kraft paper - Inner packaging= food grade plastic bag *Weight -Both types cocoa powder weigh 25 kg per bag. -1 container 20 ft can load until 17 Metric Tons. *Minimum Order Quantity - full container load 1 x 20 ft or to be discuss by buyers
Windmolen Cocoa Powder Available packaging 24x180gr, 10x10x40gr, 10x10x80gr, 10x5x165gr, 24x90gr. Product is Manufactured by PT. Perusahaan Industri Ceres
Van Houten Cocoa Powder Available packaging 100x40gr, 100x80gr, 24x165gr, 50x165gr. Product is Manufactured by PT. Perusahaan Industri Ceres.
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
Black Cocoa Powder at USD 1,500.00 / MT /FOBÂ Jakarta, Indonesia Fat : 10% -12% pH Value : 7.5 - 8.5 Fineness : (+) 99% Colour : Black 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
