Our natural cocoa powders are unsweetedly manufactured through grinding cocoa cakes without adding any other food additive and gmo materials. Its characters are pure cocoa flavors and fragrance, brown colors, little deposit. Its are widely used in chocolate, confectionery, biscuit, ice-cream, drink industries.
1, chemical parameters:
Yeast count: max 30cfu/g
Mould count: max 80cfu/g
Pathogenic bacteria: negative
3, package conditions:
G.W25.25kg/bag; n.W25kg/bag in outer kraft paper with inner polyethylene liner
4, storage conditions and shelf life
To keep in dry, clean and well-ventilated surrounds and keep away from sunlight, heat source and other strong odors.
5, shelf life:
24 months from production date packed in original package under reasonable storage
G.W25.25kg/bag n.W25kg/bag , one mt in 40bags, 16mt in 20"fcl shipments
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
Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour : 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 Products Natural Cocoa Powder
Organic Cocoa Powder natural
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 can produce natural cocoa powder or other cocoa derivative products. The beans come from Indonesia, directly from farmers to the factory
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,
We are offering natural and alkalized cocoa powder. Specifications natural and alkalized cocoa powder 1012 haccp,qs,iso,gmp,kosher made from ivory coast cocoa beans cocoa powder is rich in nutrition which has high-calorie fat and abundant protein and carbohydrate. There are a certain amount of alkaloids, theobromine, and caffeine in cocoa powder, the three of which have the function of expanding blood vessels and promoting human blood circulation. So it is very good for the health of human body to eat cocoa products. With natural cocoa beans as raw material, brown-red solid powder which is produced by processes such as screening, roasting, grinding and basifying, sterilizing, machine pressing, milling and so on by imported hydraulic presser production lines has the natural cocoa fragrance. According to processing methods and application, cocoa powder can be divided into: natural cocoa powder-used to produce chocolate,confectionery due to its relative ly low solubility in water. ph value:5.0-5.8 alkalized cocoa powder-applied to almost all kinds of food and beverage to enhance flavors with mellow mouth of feel and high solubility in water. ph value:6.2-7.5 according to the fat content, cocoa powder can be classified into: 22%~24% high-fat 10%~12% medium fat (most commonly used) 6-8%, 8-10% low-fat packing: in 25kg kraft paperbags
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
Black Cocoa Powder 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
