It is used for making chocolates and confectionaries. For more details please contact us
Indonesia is the world 3 rd largest cocoa producer globally with 849,875 tons a year. Indonesia has currently 1.5 million hectares of cocoa plantations. Our Cocoa comes from Sulawesi and North Sumatra. Sulawesi produces almost 75 % of the cocoa . Cocoa beans come in three main varieties, namely Forastero, Criollo and Trinitario. Forastero is the most widely available variety of cocoa comprising around ninety percent of Indonesia production. Although the quality of Forastero is lower than the other cocoa varieties, its beans are the biggest and it is much more resistant to diseases. The Criollo variety is considered as the highest quality cocoa bean but has lower yields than those of Forastero, while also being less resistant to several diseases.
Cocoa Absolute
Color: Brown, Dark Brown pH: 6.8 - 7.2 Flavor: Up to standard Fat content (%): 4 - 8 Fineness (%
High Quality (Natural Cocoa Powder) 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
High Quality (Alkalized Cocoa Powder) 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
Black Cocoa Powder Fat 8% -10% pH Value : 7.0 - 8.5 Fineness : (+/-) 99% Color : Black Moisture : 5% Max Ash Content : 12% Max Taste : Nice cocoa taste. Smell: A special and nice smell of cocoa Shelf Life: 2 Years From Manufacturer date
Pure 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 Years From Manufacturer date
Cocoa Powder: Low Natural, Low Alkalized, HQ Natural, HQ Alkalized. MOQ: 17 MT, Term of Payment: TT
Cocoa powder.
Cocoa Powder.Manufacturer
Cocoa powder Specifications Type Powder Color Brown Min. Order Quantity As per client requirement Packaging Can be packed as per client requirement Payment: by confirm L/C or CAD with 30% advance payment.
maturity.............................................................mature grade..................................................................high certification......................................................standard weight (kg).............................................................65 minimum order quantity.....................................22 ton/tons packaging details...................................................65kg per bag supply ability............................................10000 metric ton/metric tons per year Cocoa powder is a powder produced from the cocoa beans extracted from the bean flouries of the cacao tree and obtained by fermentation, coarsing and peeling. According to different processing methods, it can be divided into natural powder and alkalization powder. Cocoa powder has a strong cocoa aroma and can be used in high-grade chocolate, ice cream, candy, cakes and other foods containing cocoa.
High quality agriculture products to the satisfaction of our client in a timely fashion reducing cost for the benefit of our clients to maximum profit. main products include cocoa, charcoal, melon seed. we supply high quality product, good price, best services, custom designs as well as delivery on time so please remember us. we welcome to work with various organization, groups, and traders of gifts and other cooperative. Cocoa powder is a powder produced from the cocoa beans extracted from the bean flouries of the cacao tree and obtained by fermentation, coursing and peeling. According to different processing methods, it can be divided into natural powder and alkalization powder. Cocoa powder has a strong cocoa aroma and can be used in high-grade chocolate, ice cream, candy, cakes and other foods containing cocoa.
Cocoa Liquor made from 99% Ghanaian Cocoa with 24-month Shelf life. Dark Brown is supplied direct from Factory. Price ranges from $6 to $12 per Kg depending on the size of the order. Minimum order 100kg
Cocoa powders are the most concentrated source of cocoa color and taste. Cocoa powders enhance the flavor, color, texture, and mouth feel of countless food products, which is why food manufacturers who care passionately about the quality know that choosing the right cocoa powder for their applications is essential. Our Natural Cocoa Powder comes in 2 grades and prices depend on quality and quantity Good Grade $2,060- $2,350/MT Standard Grade $1,960-$2,250/MT
Cocoa powders are the most concentrated source of cocoa color and taste. Cocoa powders enhance the flavor, color, texture, and mouth feel of countless food products, which is why food manufacturers who care passionately about the quality know that choosing the right cocoa powder for their applications is essential. The pricing depends on the grade chosen and the quantity of the order. Premium Grade $2,460-$2,660 per MT Good Grade (1st Grade) $2,160-$2,460 per MT Standard Grade $2060-$2360 per MT
Name : Alkalized Cocoa Powder Appearance : Brown to Dark Brown Odor & Taste : Normal Cocoa Smell Fat Content : 10 - 12 % Ph Value : 6.8 -7.2 Moisture : 5 % max Ash : 12 % Fineness : 99.0 - 99.9 % Total plate count : 500 cfu/g max Coliform : 300mpn/100g max Pathogenic Bacteria : Negative Packaging : Customized Price : 2500 $ / MT
Pasta brands, pasta, macaroni, spaghetti, wheat flour, bread flour, wheat, oats, rye, barley, yellow corn, soybeans, lentils, fish, meat, poultry, cocoa powder, cocoa butter, shea butter.
PRODUCT SPECIFICATION Cocoa Powder Phyzical 1. Odour : Characteristic of cocoa 2. Taste : Characteristic of cocoa 3. Colour : Dark Brown 4. Fineness : 96 -99 % Chemical 1. Moisture : Max 5 % 2. Ash : 10 - 15 % 3. Protein : 12 - 15 % 4. Fat Content : 10.0 -12.0 % 5. Carbohydrate : 55 - 58 % 6. Shell : < 2 % 7. pH : 6.5 - 7.0 Microbiological 1. Total Plate Count : < 5,000 /g 2. Coliform : < 50 MPN/g 3. Salmonilla : Negative 4. E.Coli : Negative 5. Moulds : < 100/g 6. Yeast : < 100/g
