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
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 offer worldwide: PURE COCOA POWDER - 200g/Box Ingredients: Cocoa Quality: Premium Shelf Life: 24 months Brand name: Vietdeli Origin: Vietnam Packing: 200g/box, 50 boxes/master carton Capacity: up to 50 containers per month Min. order: 5 boxes shipped by courier; 20 cartons shipped by Sea in LCL container Price: 3.10 USD/bag, FOB, Ho Chi Minh, Vietnam Welcome all Importers, Distributors, Wholesalers, Retailers, Traders, Brokers, . . . .
99.99% Pure Cocoa, Suppliers to Nestle and Cadbury in EU. Origin - African Loading Port - Lagos, Nigeria MOQ - 1 FCL Powder - Fine
Natural Cocoa Powder: Product Type: Cocoa Ingredients Form: Powder Packaging: Drum Processing Type: Fermented Shelf Life: 24 Month Pesticides: Negative DDT:
Company Crok d.o.o. is one of the biggest importer of the cocoa products in the region of Ex-Yugoslavia. We have general European office in a capital of Slovenia, Ljubljana. We are supplying with raw materials from small bakery to ice-cream and chocolate producers. Crok d.o.o is an official distributor of GUAN CHONG BHD. manufacturer â?¢Favorich and co-operating with well-known producers such as: CARGILL, INDCRESA, MONDELEZ, NATRA, MONER, BARRY CALEBAUT, THEOBROMA... We can offer desiccated coconut from Vietnam, Philippines, Indonesia, India... We are offering special confectionery fats and oils... For today we would like to offer: -natural cocoa powder 10-12% -alkalized cocoa powder 10-12% -natural cocoa powder 20-22% -alkalized cocoa powder 20-22% -alkalized cocoa powder 22-24% -licithinated cocoa powder -cocoa butter natural -cocoa butter deodorized -cocoa liquor -desiccated coconut 50% fat content fine / medium -desiccated coconut 60%+/-4% fat content fine / medium -desiccated coconut 65%+/-4% fat content fine / medium -CBS lauric cocoa butter substitute -CBE cocoa butter equivalent, lauric fats, partial hydrogenated fat, fully hydrogenated lauric fats, -CBR non lauric cocoa butter replaced... -Fat for ice-cream, for glaze -palm oil *mass balance, segregated -coconut oil We can offer you a transport delivery with our logistic department. Applications: Chocolate, Milk Chocolate, Ice Cream, Instant Drink Mixes, Spreads, Creams and Filings, Cereals, Confectioner's Coatings, Truffles... Waiting for your comments. With best regards, Crok d.o.o. CROK d.o.o. Zemljemerska 12, 1000 Ljubljana, Slovenija
This is David from Wuxi Huadong Cocoa Food Co.,Ltd. We are the first and only founding member of FCC (Federation of Cocoa Commerce), have the largest cocoa production and processing base in China. We supply cocoa powder, cocoa butter, cocoa liquor and cocoa cakes. If you would like further information or samples to be sent, please contact us. z
