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
1. Cocoa Powder
(NATURAL LOW)
PRODUCT SPECIFICATIONS
Colors : Brown and Dark Brown
Fat : 5% - 7%
Moisture : 3% - 5%
PH : 4.5 % - 5.5 %
Fineness : 99% (pass through on BBS 200 mesh sieve)
2. COCOA POWDER
(NATURAL STANDARD)
PRODUCT SPECIFICATIONS
Colors : Brown and Dark Brown
Fat : 10% - 12%
Moisture : 3% - 5%
PH : 4.5 % - 5.5%
Fineness : 99% (pass through on BBS 200 mesh sieve)
3. COCOA POWDER
(ALKALIZED LOW)
PRODUCT SPECIFICATIONS
Colors : Brown and Dark Brown
Fat : 5% - 7%
Moisture : 3% - 5%
PH : 6.5 % - 7.5 %
Fineness : 99% (pass through on BBS 200 mesh sieve)
4. COCOA POWDER
(ALKALIZED STANDARD)
PRODUCT SPECIFICATIONS
Colors : Brown and Dark Brown
Fat : 10% - 12%
Moisture : 3% - 5%
PH : 6.5 % - 7.5 %
Fineness : 99% (pass through on BBS 200 mesh sieve)
MICROBIOLOGICAL CHARACTERISTICS
Total Plate Count 3,000 CFU/g (max)
Mould 50 CFU/g (max)
Yeast 50 CFU/g (max)
Coliform Negative
E-Coli Negative
Salmonella Negative
Quality Suitable for human consumption free from all harmful and toxic substances
Odour and Taste Typical cocoa smell, must not test mouldy and burnt
PACKAGING KRAFT PAPER 25 KG
MOQ 1 X 20 FT (17MT), 1 X 40 FT (27MT)
PRICE FOB TJ PRIOK PORT JAKARTA - INDONESIA. Contact us for more detail information.
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.
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
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
At Binon Cacao, we only choose the high quality cocoa beans to make Cocoa Powder. We can be sure that our product is 100% pure Cocoa Powder, no chemistry agent or flavoring agent. And to reserve the original taste of Cocoa Powder, we decided not using alkalization process. Our powder will have a lighter color than other product and bitter like the dry cocoa beans.
MOQ : 2 ton per order
The specification of the product are as follow:
Fat 10% -12%
pH Value : 6.8 - 7.2
Fineness : (+/-) 99%
Color: Brown, Dark 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
The specification of the product are as follow:
Fat 10% -12%
pH Value : 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
Fat: 10% - 12%
PH Value: 6.8 - 7.2
Fineness: (+/-) 99%
Color: Brown, Dark Brown
Moisture: 5% Max
Ash Content: 12% Max
Taste: Nice cocoa taste
Smell: Special and nice smell of cocoa
Shelf Life: 2 years from manufacturer date
Port, Jakarta
Packaging: Packed in 3 ply paper bags 25 kg net with inner and outer HD plastic.
We supply Alkalized Cocoa Powder with variation Black Cocoa Powder, Natural Cocoa Powder, Brown Alkalized Cocoa Powder, Dark Brown Alkalized Cocoa Powder & Cocoa Butter.
Specifications of Cocoa Powder :
Type:
Natural Cocoa Powder 4-9%
Natural Cocoa Powder 10-12%
Alkalized Cocoa Powder 4-9%
Alkalized Cocoa Powder 10-12%
Alkalized Cocoa Powder 15.47% - 17.70%
Physical Characteristics: pH - 7.49 - 7.70
Fineness: (%< 75m) - 99.78min,
Moisture : 2.25 - 3.35,
Coliform : Negative,
Salmonellae : Negative,
Shell Content : 1.75 % max Color up to standard Tasty Flavor,
Shelf Life 24 months.
Payment terms: - (T/T) : 50% after signing contract, rest of that after release Bill Of Lading - (L/C) : Full Irrevocable at sight against Bill Of Lading
Cocoa powder is produced from slabs of roasted cocoa bean particles that are left behind when cocoa butter is extracted. Since pressing does not remove all the cocoa butter, so the particles remain coated with a thin layer of cocoa butter, the overall fat content of cocoa powder varies from 8% to 26%. These solid particles (cocoa powder) are the basis of the taste of chocolate. As a result, cocoa powder is the darkest version of chocolate ever.
WE DO SUPPLY ALKALIZED BROWN AND DARK COCOA POWDER AND BEAN ALL OVER THE WORLD AT A VERY CONSIDERABLE RATE, IT is extracted with the Broma process where after the cocoa fats have been removed from the chocolate nibs the remaining dry cocoa beans are ground into cocoa powder,
Cocoa powder is 58% carbohydrates, 14% fat, 20% protein, and 3% water (table). It contains several minerals in rich content having a Daily Value of 20% or higher, including manganese, magnesium, phosphorus, potassium, iron, and zinc, while calcium levels are moderate (table).[5] All these minerals are found in greater quantities in our cocoa powder,
Our packaging depends on customers request. Will be great to do business with you all,
Thanks
natural cocoa powder
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: A special and nice smell of cocoa
Shelf Life: 2 Year From manufacture date
