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High Quality Cocoa Powder from Indonesia ,Turkey,China
Alkalized Brown %10-12 fat content:
Alkalized Dark Brown %10-12 fat content:
Blackish %10-12 fat content:

Organic Cocoa Powder natural

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.

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.

We are cocoa manufacture in Indonesia, small capacity but we concern about the quality.
We can do OEM for natural, alkalized, dark brown of black cocoa powder.
Please don't hesitate to contact us if you have any inquiries.

Best regards,

Quick Details

Place of Origin: West Java, Indonesia

Shelf Life : 2 Year From Manufacturer Date

Packing: Bulk, 50kg/PP bags.

Price FOB Alkalized Cocoa Powder : Call

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: <7%
slaty:< 5%
foreign material <3%

FOB Price: $2200/MT

Minimum Order Qty: 5 Metric Tonnes

Capacity: 200Mt/monthly

Packaging: Jute Bags

Sample: Available. Sample Cost Borne By Buyer

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.