Colour = Brown Flavour = Up to standard Ph = 6.8 - 7.2 Moisture = Max = 5% Fat Content = 10 - 12 % FOB Price = Ivory Coast 100% Irrevocable Letter of Credit at site or by TT Cocoa Butter and Cake and Powder available
Natural cocoa is natural powder from roasted cocoa beans. It is acidic and bitter, with a very strong & concentrated chocolate flavor. It is used in Industries like Bakery, Conf. & culinary, Beverages, Soft Drinks, Ice-Cream & others, Depending upon recipe.
Light Brown Cocoa Powder has a smooth texture. It is heavily utilized in Industries like Bakery, Conf. & culinary, Beverages, Soft Drinks, Ice-Cream & others, Depending upon the recipe.
Alkalized Cocoa Powder with Smooth Mouth Feel. Very good for Chocolate Manufacturing. Also this product is heavily utilized in Industries like Bakery, Conf. & cullinary, Beverages, Soft Drinks, Ice-Cream & others, Depending upon reciepe.
Dark brown cocoa powder is cocoa powder that has been washed in a potassium solution that neutralizes its acidity. Dark brown cocoa powder is widely used in chocolate manufacturing & cake manufacturing, It is Also used in the ice-cream industry, bakery industry, confectionery industry & others.
Quality cocoa powder for a variety of uses in the food industry. Organic or Conventional 10/12 or 20/22 fat content
Made from the best raw materials of cocoa, help the spirit of comfort and excitement, the antioxidant content helps to rejuvenate the skin, Lam Dong materials.
Made from the finest fermented cacao beans with sugar-standard formula, the special milk gives the flavor of the Tang Duc cocoa, UTZ certification, It saves time of brewing while still preserving the typical flavor, Dong Nai materials
Cocoa powder with non dairy creamer is a high quality, emulsified spraydried, emulsified, white or yellow power mainly made from glucose syrup and vegetable oils mixed under emulsification and spray drying ,it is with good water solubility, more milk powder, uniform liquid cream form is formed in the water. NDC can improve the internal organization of food, incense toughening fat, is a delicate taste, lubrication thick, so it is the good for coffee mate, milk tea instant oatmeal, cakes, biscuits ,ice cream cold/acid beverage,milk replacer,fat filled milk powder,chesse powder and so on.
This raw premium cocoa powder comes in organic and conventional clases, we have 3 containers of 40´ready for delivery. Cocoa in peru its one of the best in the world, winner of awards for its taste and quality , making it one of the fines all around.
This is a 100% amber cocoa powder by Cacao Barry. Top quality extra dark cocoa powder. Ideal product for mousses, creams, ice-creams, sorbets, confectionery coverings, decoration, hot chocolates. Store in a cool dry place and avoid direct sunlight. Kosher Parve. 11.7 x 6.4 x 2.7 inches ; 2.3 pounds
Ghirardelli chocolate unsweetened cocoa pouch 8 ounce. We hand-select the world's finest cocoa beans to create our proprietary bean blend and roast them to perfection then we slow-blend in the purest ingredients, to achieve our award-winning distinctively intense chocolate. 6.8 x 3.8 x 2 inches ; 8 ounces
Steam coal, coconut charcoal for shisha, cocoa powder..Export
Cocoa Powder
High Quality of Dark Alkalized Cocoa Powder - Standard Fat. Specification: Fat 10% - 12%. pH Value: 6.8 - 7.2. Fineness:-/+ 99% . Color: Dark Brown. Moisture : Max 5% . Ash Content: Max 12 %. Shell Content: Max.1.75 %. Shelf Life: 2 Years after Manufacture Date. MOQ:5 MT. Origin: Indonesia. Incoterms: FOB/CFR/CIF.
High Quality of Natural Cocoa Powder Standard Fat. Specification: Fat 10% -12%. pH Value: 5.0 - 6.7. Fineness:-/+ 99% . Color: Brown, Light Brown . Moisture : Max 5% . Ash Content: Max 8 %. Shell Content: Max.1.75 %. Shelf Life: 2 years after Manufacture Date. MOQ:5 MT. Origin: Indonesia. Incoterms: FOB/CFR/CIF.
Premium Quality of Natural Cocoa Powder. Specification: Fat 10% -12%. pH Value: 5.0 - 6.7. Fineness:-/+ 99% . Color: Brown, Light Brown . Moisture : Max 5% . Ash Content: Max 8 %. Shell Content: Max.1%. Special Aroma, Bolder Taste. Shelf Life: 2 years after Manufacture Date. MOQ:5 MT. Origin: Indonesia. Terms: FOB/CFR/CIF.
High Quality of Natural Cocoa Powder Low Fat. Specification: Fat 4% -8%. pH Value: 5.0 - 6.7. Fineness:-/+ 99% . Color: Brown, Light Brown . Moisture : Max 5% . Ash Content: Max 8 %. Shell Content: Max.1.75%. Shelf Life: 2 years after Manufacture Date. MOQ:5 MT. Origin: Indonesia. Terms: FOB/CFR/CIF.
Cacao Powder Alkalised Standard Specifications: - Fat 10% - 12% - Ph 6,5% - 7,5% - Moisture 3% - 5% - Fineness 97% - 98%
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