This is David from Wuxi Huadong Cocoa Food Co.,Ltd. We are the first and only founding member of FCC (Federation of Cocoa Commerce), have the largest cocoa production and processing base in China.
We supply cocoa powder, cocoa butter, cocoa liquor and cocoa cakes. If you would like further information or samples to be sent, please contact us. z
Cocoa butter is used to make the highest quality of Chocolates and increasingly used in pharmaceuticals, cosmetics & personal care. 1. Product Name: Natural Cocoa Butter 2. Ingredients: 100 % from cocoa fat 3. Intended Use: Chocolate manufacturing, Cosmetics and other Cocoa confectionary. 4. Organoleptic Description: Appearance transparent and clear, with no visible sediments. Color Light Yellow Taste Full Cocoa Taste, no off flavors Odor Rich Cocoa Aroma, no off flavors 5. Physical and Chemical Parameters Specification: Free Fatty Acid, as Oleic Acid % 1.75 max Moisture % 0.2 max Iodine value gI2/100g 33-42 Peroxide value meq O2/kg 4 max Saponification value mg KOH/g 188-198 Unsaponifiable matter % 0.35 max Melting point C 31 - 35 Refractive Index (ND40 C) 1.456 - 1.459 Metal Contamination Lead (Pb) mg/kg 0.5 max Cadmium (Cd) mg/kg 0.5 max Tin (Sn) mg/kg 40 max Arsen (As) mg/kg 0.1 max 6. Microbiological Parameters Specification: Total Plate Count cfu/g 5000 max Yeast cfu/g 50 max Mould cfu/g 50 max Enterobacteriaceae - Negative Salmonella - Negative E.coli APM/g Negative 7. Standard: Based on SNI No. 01-3748-2009 8. Packaging: Carton boxes as secondary packaging, odorless and food grade specifications, with plastic High Density Polyethylene (HDPE) inside as primary packaging. Nominal weight of 25 kg / box net. 9. Optimum Storage Conditions: Store in a cool dry place away from strong odours, protected against water and heat. It is recommended to: Store in areas of low relative humidity, best under 60%. Store at relatively cool temperatures, preferably a maximum 25C. Keep free from foreign odors such as coffee, tea, spices, chemicals etc. Transport temperatures should be ambient, recommended below 25C. 10. Shelf Life: Two years under recommended storage conditions.
Natural cocoa butter FFA 3% - 8%
Pure Natural Cocoa Butter Standards are as following: Moisture : 0,09 - 0,28% FFA Value : 0,97 - 1,06 Saponification Value : 188,65 - 194,12 Refractive Index : 1,4261 - 1,4268 Colour : Clear Yellow
Physical & Chemical Characteristics Free Fatty Acid (%) : 1.75 MAX Moisture (%) : 0.3 MAX Melting Point (Celcius) : 32 - 36 Peroxide Value : 4 MAX Saponification Value : 188 - 198 Iodine Value (Wijs) : 32 - 38 Unsaponifiable Matter (%) : 0.45 MAX Refractive Index (nD 40 Celsius) : 1.456 - 1.459 Microbiological Characteristics Total Plate Count per gram : 5000 MAX Yeast per gram : 50 MAX Coliform in 1 g : Negative Salmonella in 25 g : Negative E.coliform in 1 g : Negative
100% Natural Cocoa butter from Ghana. It is available for export to locations around the world. It has a chocolate aroma and is pale yellow in colour. Its also food-grade quality and meets most international standards. Packaged in 25kg carton, poly-lined but subject to port regulations. Free Sample available.
SALE NATURAL COCOA BUTTER 100% NATURAL - WHOLESALE 1- COMMODITY : Natural Cocoa Butter 2- ORIGIN : West Africa 3- CAMPAIGN PERIOD : Current 4- QUALITY : Grade A [ Yellow and 100% Natural ] 5- MINIMUM ORDER QUANTITY(MOQ): 1,000.0 Metric Tons (MT) 6- MONTHLY DELIVERY CAPACITY : 9,000.00 Metric Tons SALE TERMS AND CONDITIONS 1 - Buyer's Letter of Intent to Purchase (LOI) / Irrevocable Corporate Purchase Order /ICPO 2- Buyer's Bank on top World Banks 3- Buyer's Bank Guarantee Letter (BG/L) 4- Buyer's Bank Letter of Proof of Funds (POF) ; 5- Seller's Full Corporate Offer (FCO) 6- ICC Sales Contract 7- Buyer's Purchase Order Form 8- Buyer's Bank Guarantee Advance Payment 9- Send All Export Documents to Buyer and Buyer's Bank 9- Buyer's Bank Balance due Payment. 10- All payments must be Legal, Clean, TT Payment or Wire Transfers (SWIFT) ~ between Buyer's Bank and Seller's Bank.
Premium Natural Cocoa Butter Cocoa butter is edible vegetable fat extracted from the cocoa bean. For use in chocolate manufacture, the beans are fermented before being dried to produce a quality product. Cocoa butter is a major ingredient in practically all types of chocolates (white chocolate, milk chocolate, and dark chocolate). Specification: Moisture: 0.39% FFA Value: 0,78% Saponication Value: 191,12 Unsaponification Value: 0,26 Peroxide Value: 35 Melting Point: 32 lodine Value: 37,60 Color: Clear Yellow
ensory Index Color after melting light yellowï¼? Color Value 0.14 g/100mL K2Cr2O7/H2SO4 Transparence Clear and transparent Odour and taste No smoke, burnt, mouldy or other abnormal smell Shape structure No powder spot on the surface, clean, compact and crisp 2. Physical Chemistry Index Moistureï¼?0.1 percent Melting point 30-34 degree Refractive indexï¼?1.4570 /40 degree Free fatty acidsexpress as per m/m oleic acid 1.45 percent Saponification value 191.99 mgKOH/g Iodine Value HANUS method 33.67 gI/100g Non saponifiable matter 0.27 percent 3. No impurity from outside, confirm to the food hygiene standards
PPP Natural Cocoa Butter 25kgs Blocks
