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
Alkalized Cocoa Powder Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown 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
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown 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
1. Premium Grade Alkalized Cocoa Powder. Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown 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 2. Premium Grade 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
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown 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
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown 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
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
Origin Vietnam Good quality
Sandy.99gd At Gmail Dot Com Origin Vietnam
origin Vietnam Good quality
Origin: HCMC, Vietnam. Taste: soft, sweet. Form: Slices. Shelf life: 12 months from production date. Process: Air dry, with a little sugar. Without preservatives and coloring. Quantity capacity: 50 tons/month. MOQ: 1,000 KG.
Origin: Daklak province, Vietnam. Preservation process: Vacuum Fry. Taste: sweet, crispy. Form: Slices, chip. No preservatives, no additives. Shelf life: 12 months (no-air-leak). Quantity capacity: 50 tons/month. Min order: 2100 kg. Packaging: in 07 kg NW carton (aluminum bag liner), 1x20'HQ = 8mts, label as buyer's requirement. Price: please contact for updated price. Payment & delivery: L/C at sight or T/T 30% in advance. Lead time: 2 weeks/ 1*20'FCL.
Origin: Ho Chi Minh city, Vietnam. Drying process: Air Drying. Taste: sweet & sour. Shelf life: 12 months. Min order: 1000 kg. Quantity capacity: 50 tons/month. Packaging: in 10 kg carton, 1x20'HQ = 12mts, label as buyer's requirement. Price: please contact for updated price. Payment & delivery: L/C at sight or T/T 30% in advance. Lead time: 3 week/ 1*20'FCL.
Whiteness: 90% min. Ash: 0.5% max. Fat: 0.2% max. SO2: none. pH: 5-7. Moisture: 13% max. Crude fiber: 0.05% max. Starch content: 85% min. Viscosity: 600BU min. Packaging: 25/50kgs PP/PE/Kraft bag, as buyer's request. Price: please contact for updated price. Payment & delivery: L/C at sight or T/T 30% in advance. Lead time: 2 weeks/ 1*20'FCL.
/ DRIED GRASS JELLY LEAVES / - Material: 100% natural grass jelly - Color: Natural black - Moisture: 13% max
- Origin: Vietnam. - Preservation process: Vacuum Fry. - Taste: sweet, crispy. - Form: Slice, chip. - No preservatives, no additives. - Shelf life: 12 months (no-air-leak).
Rice bran is the most important rice by-product. It is an ingredient of great value in feed formulation, because it contains 15 - 18% protein, 14 - 18% oil, and 30 - 40% digestible carbohydrates. Non-defatted bran works as a binder in low inclusion levels, while defatted rice bran can be used at higher inclusion levels.
Type: Cucumber. Preserved type: vinegar, brine. Acid: 0.35-0.55% (acetic acid). Salt: 2.4-2.6% (NaCl). Brix: 5.0-6.0%. Size (cm): 1-4; 2-5; 3-6; 6-9. Spices: celery, carrots, sugar, pepper, garlic or customer's formula. Packing: in jar of 720ml/1500ml, or in drum of 220 liters.
