Find Verified Cocoa Powder Suppliers, Manufacturers and Wholesalers

Physical Characteristics:
1) Fineness: 99.0% min
2) Flavor: Characteristic cocoa flavor
3) Color: Light brown

Chemical Characteristics:
1) Fat content: 10-12%
2) pH value: 5.0-5.8
3) Moisture: 5% max.
4) Ash: 10% max.


Packaging: In 25kgs craft paper bags with plastic inner bag complying with international standards.
N. W.: 25kg/craft bag
G. W.: 25.25kg/craft bag
Quantity: Per 20'FCL: 15 metric tons
Per 40'FCL: 25 metric tons.

Product Type: Chocolate Ingredients
Type: Cocoa Powder
Color: Light Brown
Moisture (%): Max 5.0
pH (solution 5%): 5.2 - 5.8
Fat (%): 14 -16
Aflatoxin B1, B2, G1, G2 ppb (mcg/kg): Negative
Fitness (thru 100 mesh) %: Min 99.0.

Organic and standard cocoa powder.

Natural and alkalised cocoa powder, 10%-12% fat content

Pack in 25kg bags

Alkalized Cocoa Powder
Fat content : 10.0% - 12.0%
Wet fineness (200 mesh) : +/- 99.0%
Moisture : 2.0 - 4.0%
Ph alkalized : 6.5 - 7.2
Ash content : 7% max
Total plate counts : 5000 max per 1 g
Yeast : max 50 per 1 g
Molds : max 50 per 1 g
E coli : negative
Salmonellae : negative
Enterobacteriaceae : negative
Color : dark brown

Natural cocoa powder
Fat content : 10.0% - 12.0%
Wet fineness (200 mesh) : +/- 99.0%
Moisture : 2.0 - 4.0 %
Ph alkalized : 5.5 v 6.0
Ash content : 7% max
Total plate counts : 5000 max per 1 g
Yeast : max 50 per 1 g
Molds : max 50 per 1 g
E coli : negative
Salmonellae : negative
Enterobacteriaceae : negative
Colour : brown

Cocoa powder



25 kg bags

Cocoa powder



25kg/bgs

Cocoa powder
Low fat-10/12 %
Colour-light brown to dark reddish brown to black
Moisture content-max 5%
Ph- 7
Ash content-10/11%

Cocoa powder
Nature : cacao usinT, good fermented
Grainage: 100 a 110 Maximum pour 100 G de cacao usinT
Humidit T: 8 % Maximum
ArdoisT : 4% Maximum
Moisie : 4% Maximum
Dtfectuosit T : 4% Maximum
Corps Ttrangers

bags 25 KG

QUALITY INFORMATION: The product is produced from non GMO or allergenic materials, it is edible grade and is fit for human consumption. These specifications apply to an average sample covering the goods when they leave the factory or the production plant.
OPTIMUM STORAGE CONDITIONS: Temperature: 15-20C RH : <60% in clean, dry well-ventilated storage, away from sunlight, free from strong odors.
SHELF LIFE: 24 Months from date of manufacture, keeping in original packaging and under optimum storage conditions.

QUANTITY: 17 MT in a 20 feet Container / 27 MT in a 40 feet Container

Natural and alkalize cocoa powder,
Indonesia origin
Certificates: HACCP
Packing: kraft paper bag with PE

Cocoa Ingredients

Type: Cocoa Powder
Form: Powder
Packaging: Pepper Bag
Color: Brown
Processing Type: Raw
Cocoa Content: 98 %
Shelf Life: 2 Years
Weight (kg): 25 Kg
Place of Origin: Propinsi Jawa Barat, Indonesia
Brand Name: Natural Low Fat
Model Number: 7
Packing: 25kg Bags/carton
Flavour: Cocoa Flavour
Certification: ISO

Type: Cocoa Powder
Packaging: Pepper Bag
Color: Brown
Processing Type: Raw
Cocoa Content: 98 %
Shelf Life: 2 Years
Weight (kg): 25 Kg
Place of Origin: Jawa Barat, Indonesia
Brand Name: Natural Low Fat
Model Number: 7
Packing: 25kg Bags/carton
Flavour: Cocoa Flavour
Certification: ISO

Fat 10% -12%
Moisture : 5% Max
pH Value : 6.8 - 7.2
Ash Content: 12% Max
Fineness : (+/-) 99%

Zhonghengweiye Food Technology Co., Ltd Is A Haccp/iso/brc Certified High Quality Cocoa Powder Manufacturer And Supplier.All the cocoa products are from high quality West-African and South African cocoa beans with most of the fat removed and ground to a fine powder and with much richer color and mellower flavor and better solubility for the wider application fields.
General Information
Product Name Zhonghengweiye Natural cocoa powder
Appearance free flowing light brown, brown fine powder
Powder Color light brown, brown
Intended Use used in the production of chocolate& confectionery,bakery,ice cream...
Physical and Chemical Parameters
PH Value 5.0-5.8
Fat Content 10% min
Moisture 5% max
Ash 8% max
Fineness 99% min through 200 meshes sieves
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae Absent/g
Salmonella Absent/25g
Packaging Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight
Max Loading Quantity 15mt/20' fcl
26mt/40' fcl
Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to:
. Store in areas of low humidity, best under 65%.
. Store at relatively cool temperatures, preferable maximum 25.
. Keep free from foreign odours such as spices, chemicals.
Shelf Life 24 months

Zhonghengweiye dutch alkalised cocoa powder are from African and South American cocoa beans with most of the fat removed and ground to a fine powder and with much richer color and mellower flavor and better solubility to meet your production demands.
General Information
Product Name Zhonghengweiye Alkalized cocoa powder
Appearance free flowing brown, dark brown,blackish brown and black fine powder
Intended Use used in the production of chocolate& confectionery,bakery,ice cream...
Physical and Chemical Parameters
PH Value 6.0-7.0;6.8-7.2;7.2-8.0;8.0-9.0
Fat Content 10% min
Moisture 5% max
Ash 12% max
Fineness 99.5% min through 200 meshes sieves
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae Absent/g
Salmonella Absent/25g
Packaging Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight
Max Loading Quantity 15mt/20'fcl
26mt/40'fcl
Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to:
. Store in areas of low humidity, best under 65%.
. Store at relatively cool temperatures, preferable maximum 25.
. Keep free from foreign odours such as spices, chemicals.
Shelf Life 24 months

Zhonghengweiye Alkalized Black Cocoa Powder are from African and South American cocoa beans with most of the fat removed and ground to a fine powder and with much richer color and mellower flavor and better solubility to meet your production demands.
General Information
Product Name Zhonghengweiye Alkalized cocoa powder
Appearance free flowing, blackish brown and black fine powder
Intended Use used in the production of chocolate& confectionery,bakery,ice cream...
Physical and Chemical Parameters
PH Value 8.0-9.0
Fat Content 10% min
Moisture 5% max
Ash 14% max
Fineness 99.5% min through 200 meshes sieves
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae Absent/g
Salmonella Absent/25g
Packaging Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight
Max Loading Quantity 15mt/20'fcl
26mt/40'fcl
Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to:
. Store in areas of low humidity, best under 65%.
. Store at relatively cool temperatures, preferable maximum 25.
. Keep free from foreign odours such as spices, chemicals.
Shelf Life 24 months

Zhonghengweiye cocoa powder are from African and South American cocoa beans with most of the fat removed and ground to a fine powder and with much richer color and mellower flavor and better solubility to meet your production demands.
General Information
Product Name Zhonghengweiye cocoa powder
Appearance free flowing light brown,brown, dark brown,blackish brown and black fine powder
Intended Use used in the production of chocolate& confectionery,bakery,ice cream...
Physical and Chemical Parameters
PH Value 5.0-5.8,6.0-7.0;6.8-7.2;7.2-8.0;8.0-9.0
Fat Content 10% min
Moisture 5% max
Ash 12% max
Fineness 99.5% min through 200 meshes sieves
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae Absent/g
Salmonella Absent/25g
Packaging Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight
Max Loading Quantity 15mt/20'fcl
26mt/40'fcl
Storage Conditions Stored in a cool dry place away from odours, water and heat. It is recommended to:
. Store in areas of low humidity, best under 65%.
. Store at relatively cool temperatures, preferable maximum 25.
. Keep free from foreign odours such as spices, chemicals.
Shelf Life 24 months

Zhonghengweiye Cocoa paste are from African and South American cocoa beans.With most of the fat removed and with much richer color and from quality African and South American cocoa beans and to bring cocoa flavor and taste for your confectionery and bakery and other application fields.For more details, please contact with us sales AT zhwycocoa DOT com
Cocoa Ingredients Product Type and Carton Packaging cocoa paste( cocoa mass, cocoa liquor)

Physical and Chemical Parameters
Appearance Dark brown solid
Odor and Taste Typical Cocoa smell and taste, without burning smell, musty odor, or
other odors
PH Value 5.5-6.2
Fat Content 52% min
Moisture 2% max
Fineness 99% min through 75�µm sieve
Microbiological Data
Total Plate Count 5000cfu/g max
Yeast Count 50cfu/g max
Mould Count 50cfu/g max
Enterobacteriaceae absent/g
E.Coli absent/g
Salmonella absent/25g