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
Natural Cocoa powder 10-12% fat
Alcalino Cocoa powder 10-12% fat
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
Product Type: Cocoa Ingredients Type: Cocoa Powder Form: Powder Packaging: Bag Color: Light Brown Processing Type: Dutched Cocoa Content: 99 % Shelf Life: 24month Weight (kg): 1kg, 10kg,25 Kg Place of Origin: China Taste: Natural cocoa smell, not taste mouldy or burnt Storage: Store in cool & dry place Certification: HACCP, QS, ISO, BRC, GMP, KOSHER
Cocoa is thought to have first been used by the Maya civilization of Central America. It was introduced to Europe by Spanish conquerors in the 16th century and quickly became popular as a health-promoting medicine. Cocoa powder is made by crushing cocoa beans and removing the fat or cocoa butter. Today, cocoa is most famous for its role in chocolate production. However, modern research has revealed that it does indeed contain important compounds that can benefit your health.
Very high quality cocoa powder Alkaline (Dutch Process) 10-12 made our of finest arriba cocoa beans. Price FOB Miami USD 2.99/ pound
Very high quality cocoa powder Conventional 10-12 made our of finest arriba cocoa beans. Price FOB Miami USD 2.39/ pound
Hazelnut paste (5%) 12 pcs/Box
Cocoa Powder
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
