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
ECOM NETHERLANDS COCOA TULIP COCOA cocoa powder Natural Cocoa Powder Alkalized Cocoa Powder (10/12% Fat Alkalized Type Tulip 535) Light Brown African Cocoa Powder, Package Size: 25 Kg Product Date: 15/05/2022 Expiry Date: 15/05/2025 COCOA POWDER TULIP COCOA 1800 pcs X 25 kg BAG COCOA POWDER 48 PALLETS PALLET WEIGHT together 46,620 KG/GROSS Brand Theobroma company TULIP COCOA Cocoa Content: 99% HS Code: 18050000 Wide Sale Direct Factory Sale Wholesale Price Halal Chocolate Raw Material Pure Dark Cocoa Powder Premium cocoa powder made from 100% African cocoa beans. The product is produced by Ecom Cocoa and is imported from Germany. Example: Available. Sample Cost By Buyer The products that our company has sold are the products you have examined on the site. Payment terms: DELIVERY: We can deliver our products to you immediately after we specify the payment method, the day after receipt of the confirmed order and confirmation of an effective financial instrument acceptable to the seller and buyer. All Our Products Are Ready For Delivery. PAYMENT CONDITIONS: Bank transfer 70%T.T and 30% payment on product delivery Note: If you wish, you can come and see our products.
Cocoa powder is a powder obtained from pure natural cocoa beans after multiple processes. This product is alkalized cocoa powder, the appearance is brown powder, easily soluble in water. Compared with natural cocoa powder, alkalized cocoa powder has a darker color, stronger aroma and wider application range, and can be used in chocolate, beverages, milk, ice cream, candy, cakes and other cocoa-containing foods. Apprarance:Brown Powder Specification:100% Grade:Food Grade MOQ:1KG Shelf Life:2Years Sample:Available
We have Alkalized Cocoa Powder from Indonesia with 2 varieties : Low Fat and High Fat. Also we have many varieties pH level, let us know what you needed.
RAW CACAO POWDER DARK HIGH FAT is ready to use and containing of about 25% to 30% Cacao Fat/Butter and made of Grown Cacao Beans. Our RAW CACAO POWDER DARK HIGH FAT has strong taste and odor of pure cacao, no off-taste and odor that classified as Premium Quality. MOQ: 10 pallets, Packaging: 25kgs bag-in-box, Incoterm: Ex-works Tiaong, Quezon
Cocoa powder from the sortir cocoa
Our customers are assured of our cocoa powders which meet the rigorous industry standards and meet the unique taste, texture and appearance of premium quality cocoa powders.
100% Pure Unsweetened Tablea Fresh from cacao beans Natural cacao nibs UNSWEETENED TABLEA WEIGHT: Approx. 190g (15pcs), 250g (25pcs) , 500g (50pcs) MANUFACTURED IN: MALAPATN, SARANGANI PROVINCE 9516 ~all natural ~NO PRESERVATIVES ~NO ADDED OIL ~100% PLANT BASED PREPARATION INSTRUCTIONS: In a low heat, boil 300ml water with 2 pcs Tablea. Add milk and sweetener of your choice. Stir continuously until foamy. STORAGE INSTRUCTION: Store in a cool, dry place. Away from direct sunlight. FOR BULK & FASTER TRANSACTION CONTTACT US THRU OUR FB/IG
Cocoa Powder.
Sr. No. CHARACTERISTICS EXAMINED RESULTS 1 Colour Reddish Dark Brown 2 Moisture% =98 6 Total Plate count (per gram) >=950 7 Coil-forms (per 100 gram) >=90 8 Yeast Count (per gram) 50 9 Mould Count (per gram)
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 Black Cocoa Powder with strong flavour but smooth at taste. Colour: Black Fat: 10%-12% ph Value: Max. 8.5 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
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
