Cocoa Powder
1) ALKALIZED Fat 10%-12% pH Value : 6.8 - 7.2 Fineness :(+/-)99% Color: Brown Moisture : 5% Max Ash Content: 12% Max Taste: Nice cocoa taste. Smell: the nice smell of cocoa Shelf Life: 2 Years From Manufacturer date 2) NATURAL Fat 10%-12% pHValue:5.4-6.7 Fineness: (+/-) 99% Color : Brown, Dark Brown Moisture : 5% Max Ash Content : 8% Max Taste: Nice cocoa taste. Smell: the nice smell of cocoa Shelf Life: 2 Years From Manufacturer date 3) NATURAL LOW FAT Fat 4%-8% pHValue:5.0�¢??6.0 Fineness: (+/-) 99% Color : Brown, Dark Brown Moisture : 5% Max Ash Content : 8% Max Taste: Nice cocoa taste. Smell:Aspecialand nice smellof cocoa ShelfLife:2YearsFromManufacturer date
Cocoa Powder Fat : 10% -12% pH Value : 7 - 8 / 5 - 6 Fineness : (+) 99% Color : Brown, Dark Brown, Black 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 Flavor : Normal Shelf Life : 2 Years.
Fat Content: 10-12% pH: 7.7-9.3 Packaging: 25 kg / Kraft Paper Bag Fat: 10-12% Moisture: 5.0% Max Fineness: 99.5% Min Total Ash: 14.0% Max Shell Content: 1.75% Max We can customize the fat content and others.
Fat Content : 10-12% pH: 6.7-7.7 Packaging: 25 kg / Kraft Paper Bag Fat: 10-12% Moisture: 5.0% Max Fineness: 99.5% Min Total Ash: 14.0% Max Shell Content: 1.75% Max We can customize the fat content and others.
Fat Content: 10-12% pH: 7.8-8.2 Packaging: 25 kg / Kraft Paper Bag Fat: 10-12% Moisture: 5.0% Max Fineness: 99.5% Min Total Ash: 14.0% Max Shell Content: 1.75% Max We can customize the fat content and others.
Fat Content: 10-12% pH: 7.2-7.7 Packaging: 25 kg / Kraft Paper Bag Fat: 10-12% Moisture: 5.0% Max Fineness: 99.5% Min Total Ash: 14.0% Max Shell Content: 1.75% Max We can customize the fat content and others.
Fat Content: 10-12% pH: 6.0-7.1 Packaging: 25 kg / Kraft Paper Bag Fat: 10-12% Moisture: 5.0% Max Fineness: 99.5% Min Total Ash: 14.0% Max Shell Content: 1.75% Max We can customize the fat content and others.
Fat Content: 10-12% pH: 4.8-6.0 Packaging: 25 kg / Kraft Paper Bag Fat: 10-12% Moisture: 5.0% Max Fineness: 99.5% Min Total Ash: 14.0% Max Shell Content: 1.75% Max We can customize the fat content and others.
Cocoa powder is a powder obtained from pure natural cocoa beans after multiple processes. This product is alkalized cocoa powder, the appearance is brown powder, easily soluble in water. Compared with natural cocoa powder, alkalized cocoa powder has a darker color, stronger aroma and wider application range, and can be used in chocolate, beverages, milk, ice cream, candy, cakes and other cocoa-containing foods. Apprarance:Brown Powder Specification:100% Grade:Food Grade MOQ:1KG Shelf Life:2Years Sample:Available
We have Alkalized Cocoa Powder from Indonesia with 2 varieties : Low Fat and High Fat. Also we have many varieties pH level, let us know what you needed.
RAW CACAO POWDER DARK HIGH FAT is ready to use and containing of about 25% to 30% Cacao Fat/Butter and made of Grown Cacao Beans. Our RAW CACAO POWDER DARK HIGH FAT has strong taste and odor of pure cacao, no off-taste and odor that classified as Premium Quality. MOQ: 10 pallets, Packaging: 25kgs bag-in-box, Incoterm: Ex-works Tiaong, Quezon
Cocoa powder from the sortir cocoa
100% Pure Unsweetened Tablea Fresh from cacao beans Natural cacao nibs UNSWEETENED TABLEA WEIGHT: Approx. 190g (15pcs), 250g (25pcs) , 500g (50pcs) MANUFACTURED IN: MALAPATN, SARANGANI PROVINCE 9516 ~all natural ~NO PRESERVATIVES ~NO ADDED OIL ~100% PLANT BASED PREPARATION INSTRUCTIONS: In a low heat, boil 300ml water with 2 pcs Tablea. Add milk and sweetener of your choice. Stir continuously until foamy. STORAGE INSTRUCTION: Store in a cool, dry place. Away from direct sunlight. FOR BULK & FASTER TRANSACTION CONTTACT US THRU OUR FB/IG
Cocoa Powder.
Sr. No. CHARACTERISTICS EXAMINED RESULTS 1 Colour Reddish Dark Brown 2 Moisture% =98 6 Total Plate count (per gram) >=950 7 Coil-forms (per 100 gram) >=90 8 Yeast Count (per gram) 50 9 Mould Count (per gram)
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Alkalized Black Cocoa Powder with strong flavour but smooth at taste. Colour: Black Fat: 10%-12% ph Value: Max. 8.5 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Alkalized cocoa powder with rich cocoa flavour and various pH Colour: Light Brown, Brown, or Dark Brown Fat: 10%-12% ph Value: Max. 7.6 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Natural cocoa powder with rich cocoa flavour and a pinch of fruity taste. Colour: Brown or Dark Brown Fat: 10%-12% ph Value: Max. 6.0 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Alkalized cocoa powder with rich cocoa flavour and various pH Colour: Light Brown, Brown, or Dark Brown Fat: 10%-12% ph Value: Max. 7.6 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
