Turkish dried apricot and fig, cocoa powder.
Natural cocoa powder, alkalized brown cocoa powder, alkalized dark brown cocoa powder, alkalized black cocoa powder, undeodorized cocoa butter.Manufacturer
(1) natural cocoa butter (2) natural cocoa cake (3) natural cocoa (mass/paste) (4) cocoa powder: natural & black (alkalized).
Cocoa powder, alkalized cocoa powder, natural cocoa powder, alkalized cocoa cake, natural cocoa cake, cocoa mass and cocoa butter.
Shea butter, cocoa butter, cocoa cake, cocoa powder, palm fats.
Cocoa, coffee, cassava chips, timber wood.Trading
Altinmarka Natural Cocoa Powder 25kg
Agricultural products (mainly cocoa, coffee and its derivatives from central africa region).
Chemical product such as degreaser, anti rust, paint remover, metal protector, quick penetrating oil. floor cleaner, hand soap, body wash, car wash soap/shampoo, hand sanitizer. we also have bath towel, towel and shoes for commodity product we sell cocoa, chocolate, coconut, coconut bricked, etc.
We can supply Neutral cocoa powder 8-10 and 10-12 from our own stock from Asia, Africa only very serious buyers can send a request no scammers and no brokers are not welcome Welcome to visit us in our offices in Europe
We can supply Organic Fairtrade cocoa powder Alkalized 10-12 in our Stock in Europe Only serious and end buyers can contact us Brokers are not allowed to contact us
*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
Cocoa Powder: Low Natural, Low Alkalized, HQ Natural, HQ Alkalized. MOQ: 17 MT, Term of Payment: TT
We are the leading exporter of this product from Nigeria. We also have Cocoa butter available. On average our specification are as follows Our Specification: Moisture:
Product Category - ALKALIZED Product Type - Brown Product Code - JB250-11 Physical and Chemical Characteristics: pH - 6.8-7.2 Fat Content (%) - 10 - 12 Fineness, (%< 75 m) - 99.75min. (wet method, through 200 mesh sieve) Moisture (%) - 5.0 max. Shell Content (%) - 1.75max (Shell in Nib after Winnowing) Colour - Up to standard Flavour - Up to standard Microbiological Characteristics: Total Plate Count / g - 3,000 max. Yeast & Mould / g - 50 max. Enterobacteriaceae / g - Negative Coliforms / g - Negative E. coli / g - Negative Salmonellae / 100g Negative
Cocoa Powder Specifications - JB350 Product Category - Alkalized Product Type - Reddish brown Product Code - JB350-11 Physical and Chemical Characteristics: pH - 7.1-7.5 Fat Content (%) - 10 - 12 Fineness, (%< 75mm) - 99.75min. (wet method, through 200 mesh sieve) Moisture (%) - 5.0 max. Shell Content (%) - 1.75max (Shell in Nib after Winnowing) Colour - Up to standard Flavour - Up to standard Microbiological Characteristics: Total Plate Count / g - 3,000 max. Yeast & Mould / g - 50 max. Enterobacteriaceae / g - Negative Coliforms / g - Negative E. coli / g - Negative Salmonellae / 100g - Negative Description - 10-12% red alkalised cocoa powder. Characteristics - Strong in cocoa aroma, rich red in colour. 100% West African cocoa beans. Usage - Recommended for high-end products.
Cocoa Powder Specifications - JB100 Product Category - NATURAL Product Type - Natural Product Code - JB100-11 Physical and Chemical Characteristics: pH - 5.0-5.9 Fat Content (%) - 10 - 12 Fineness, (%< 75m) - 99.75min. (wet method, through 200 mesh sieve) Moisture (%) - 5.0 max. Shell Content (%) - 1.75max (Shell in Nib after Winnowing) Colour - Up to standard Flavour - Up to standard Microbiological Characteristics: Total Plate Count / g - 3,000 max. Yeast & mould / g - 50 max. Enterobacteriaceae / g - Negative Coliforms / g - Negative E. coli / g Nega tive Salmonellae / 100g Negative These specifications apply at the time the goods leave the factory. They are analyzed according to the methods of analysis as described in in-house testing methods. Product Description Cocoa powder is the final product obtained by mechanical pulverization of cocoa pressed cake. Packaging 25kg pasted valve paper bag, which has 3-ply SCL HP where the second ply is with PE coated and a layer of thermo valve coating. 1000kg big bag, which has internal PE liner Our products conform to all food regulations in the country of destination and they have not been sterilized by fumigation or irradiation. Shelf Life 24 months in original packaging Keep cocoa powder in cool, dry storage and free from foreign odours Description 10-12% natural cocoa powder. Characteristics Mild, smooth, fruity and pleasant after taste. Usage Mainly used for compound chocolate, chocolate syrup and coatings.
Fineness: 99.0-99.9% through 200 micron sieve Appearance: fine, free flowing brown powder Flavor: characteristic cocoa flavour Total plate count: 1000cfu/g max. Coliforms: 30mpn/100g max. Yeast count: 50cfu/g max. Mould count: 50cfu/g max. Pathogenic bacteria: negative 25kilo bags
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.
It is used for making chocolates and confectionaries. For more details please contact us
