Cocoa Powder CAS No.83-67-0, is a powder of cocoa beans manufactured through fermentation, available as Fine, free flowing brown powder used as food supplements to improve flavoring. Cocoa powder is also available in Alkalized form as Alkalized Cocoa powder. As an experienced Cocoa Powder manufacturer and supplier, we has been supplying and exporting Cocoa Powder for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Cocoa Powder Specification Natural Cocoa Powder 10%-12% ITEM STANDARD Appearance Fine, free flowing brown powder Colour of powder Brown to dark brown Flavour Characteristic cocoa flavour Fat content (%) 10 12 Moisture (%) 5 Ash (%) 8 Fineness through 200 mesh (%) > 99 pH 5.2 5.8 Total plate count (cfu/g) 5000 Mould count (cfu/g) 100 Yeast count (cfu/g) 50 Coliforms Not detected Shigella Not detected Pathogenic bacteria Not detected
Product Name:Cocoa Powder Place of Origin:Hainan Province&Yunnan Province,China Part of Used:Bean Appearance:Dark Brown Powder, no lumps, no visible impurities Production Method:SD(Spray Drying) Specification:50-400mesh according to customer requests Product Introduction of Cocoa Powder: Natural Cocoa Powder is a powder which is obtainer from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtainer during the manufacturing process which turns cocoa beans into chocolate products. Natural Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways, depending on the taste of the cook. Most markets carry Cocoa Powder, often with several options available.
Product Name:Alkalized Cocoa Powder,Low-Fat Cocoa Powder Place of Origin:Yunnan Province,China Part of Used:Bean Appearance:Dark Brown Powder, no lumps, no visible impurities Production Method:SD(Spray Drying) Specification:50-400mesh according to customer requests Product Introduction of Alkalized Cocoa Powder: Alkalized Cocoa Powder is a powder which is obtainer from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtainer during the manufacturing process which turns cocoa beans into chocolate products. Akalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways, depending on the taste of the cook. Most markets carry Cocoa Powder, often with several options available.
Cocoa powder.
Ingredients: Non-dairy creamer, Glucose, Cocoa powder, Sodium carboxy methyl cellulose, Silicon dioxide, Flavors and fragrances, Caramel colour, Xanthan gum, Sucralose Production Date: Please see the package Shelf Life: 18 months (Room Temperature) Best Before: Please see the package Method of Application: Mix in 1:6 ratio. Please store in the cool and dry place. N.W.: 1kg MADE IN CHINA Nutrition Information: Item Per 100g NRV% Calories 447kcal 22% Protein 3.5g 6% Fat 20.3g 34% Trans Fat 6.2g Carbohydrate 62.5g 21% Sodium 194mg 10% *The picture is for reference only*
Color:light brown Flavour:have natural cocoa flavour Fat content :10-12% PH :5.2-5.8
1.Our black cocoa powders are unsweetedly manufactured through grinding cocoa cakes without adding any other food additive and GMO materials. 2.Its characters are pure cocoa flavors and fragrance, brown black colors, little deposit. Its are Mould count: max 80cfu/g Pathogenic bacteria: negative 3, package conditions: G.W25.25kg/bag; n.W25kg/bag in outer kraft paper with inner polyethylene liner 4, storage conditions and shelf life To keep in dry, clean and well-ventilated surrounds and keep away from sunlight, heat source and other strong odors. 5, shelf life: 24 months from production date packed in original package under reasonable storage G.W25.25kg/bag 40bags in one metric ton , 16mt in 20"fcl
Our cocoa powders are unsweetedly manufactured through grinding cocoa cakes without adding any other food additive and gmo materials. Its characters are pure cocoa flavors and fragrance, brown colors, little deposit. Its are Mould count: max 80cfu/g Pathogenic bacteria: negative 3, package conditions: G.W25.25kg/bag; n.W25kg/bag in outer kraft paper with inner polyethylene liner 4, storage conditions and shelf life To keep in dry, clean and well-ventilated surrounds and keep away from sunlight, heat source and other strong odors. 5, shelf life: 24 months from production date packed in original package under reasonable storage G.W25.25kg/bag 40bags in one metric ton , 16mt in 20"fcl
Our natural cocoa powders are unsweetedly manufactured through grinding cocoa cakes without adding any other food additive and gmo materials. Its characters are pure cocoa flavors and fragrance, brown colors, little deposit. Its are widely used in chocolate, confectionery, biscuit, ice-cream, drink industries. 1, chemical parameters: Yeast count: max 30cfu/g Mould count: max 80cfu/g Pathogenic bacteria: negative 3, package conditions: G.W25.25kg/bag; n.W25kg/bag in outer kraft paper with inner polyethylene liner 4, storage conditions and shelf life To keep in dry, clean and well-ventilated surrounds and keep away from sunlight, heat source and other strong odors. 5, shelf life: 24 months from production date packed in original package under reasonable storage G.W25.25kg/bag n.W25kg/bag , one mt in 40bags, 16mt in 20"fcl shipments
Our cocoa powders are unsweetenedly manufactured through grinding high-quality cocoa cakes without adding any other food additive and gmo materials. Its characters are pure cocoa flavors and fragrance, brown colors, little deposit. Its are widely used in chocolate, confectionery, biscuit, pastry, ice-cream, bakery, drink industries. 1, chemical parameters: Total plate count: max 3000cfu/g Coli forms: max30cfu/g Yeast count: max 30cfu/g Mould count: max 80cfu/g Pathogenic bacteria: negative 3, package conditions: G.W25.25kg/bag; n.W25kg/bag in outer kraft paper with inner polyethylene liner .640bags in 1*20 fcl container 4, storage conditions and shelf life To keep in dry, clean and well-ventilated surrounds and keep away from sunlight, heat source and other strong odors. 5, shelf life: 24 months from production date packed in original package under reasonable storage 6, delivery time: 20 working days after receipt of advance payment. G.W25.25kg/bag; n.W25kg/bag in outer kraft paper with inner polyethylene liner .640bags in 1*20 fcl container
Natural cocoa powder low fat 4-6%, ph value:5.0-5.8 Appearance:light brown, yellowish brown Moisture
Natural cocoa powder low fat 4-6%, 6-8%, 8-10% ph value:5.0-5.8 Appearance:light brown, yellowish brown Moisture
Natural cocoa powder medium fat 10-12%, 12-14%, 14-16%, 16-18%, 18-20% Ph value:5.2-5.8 Appearance:light brown, yellowish brown Odor:normal cocoa smell, a little bitter. Fineness>98% Moisture>5% Ash
Natural cocoa powder medium fat 20-22%, 22-24% ph value:5.2-5.8 Appearance:light brown, yellowish brown Odor:normal cocoa smell, a little bitter. Fineness>98% Moisture>5% Ash
Alkalized cocoa powder low fat 4-6%, 6-8%, 8-10% ph value:6.0-7.0 Appearance:reddish brown, brown, odor:normal cocoa smell, aromatic flavour, great taste. Fineness>99% Moisture>5% Ash
1) Physical Specifications: Appearance: Fine, free flowing brown powder Flavour: Characteristic cocoa flavour Colour: Reddish brown Fineness: 99.0-99.7% through 200 micron sieve 2) Chemical Specifications: Moisture: 5.0% max Fat: 10-12% PH: 6.2-6.8,7.0-8.0. 3) Microbiological Specifications: Aerobic Plate Count: 5.000 cfu/g max E. Coli: 30 cfu/g max Yeasts & Mould: 30 cfu/g max Salmonella: Absent / 25grams. Packaging & weight: kraft paper bag with inner polyethylene liner. N. W.: 25 kg G. W.: 25.34 kg.
1) Physical Specifications: Appearance: Fine, free flowing brown powder Flavour: Characteristic cocoa flavour Colour: Reddish brown Fineness: 99.0-99.7% through 200 micron sieve 2) Chemical Specifications: Moisture: 5.0% max Fat: 10-12% PH: 5.2-5.8 3) Microbiological Specifications: Aerobic Plate Count: 5.000 cfu/g max E. Coli: 30 cfu/g max Yeasts & Mould: 30 cfu/g max Salmonella: Absent / 25grams. Packaging & weight: kraft paper bag with inner polyethylene liner. N. W.: 25 kg G. W.: 25.34 kg.
Nature cocoa powder :fat10-12%, fineness>99%, moisture
Alkalized cocoa powder :fat10-12%, fineness>99%, moisture
Physical Characteristics: 1) Fineness: 99.0% min 2) Flavor: Characteristic cocoa flavor 3) Color: Light brown Chemical Characteristics: 1) Fat content: 10-12% 2) pH value: 5.0-5.8 3) Moisture: 5% max. 4) Ash: 10% max. Packaging: In 25kgs craft paper bags with plastic inner bag complying with international standards. N. W.: 25kg/craft bag G. W.: 25.25kg/craft bag Quantity: Per 20'FCL: 15 metric tons Per 40'FCL: 25 metric tons.
