Food Raw Material Suppliers and Manufacturers

Spec for Msg (monosodium glutamate fcciv) Appearance a white, crystalline granules or powders Assay 99% min Loss on drying 0.5% max Ph 6.7-7.2 Transmittance 98% min Specific rotation []d20 +24.80 ¿c +25.30 Heavy metal n10mg/kg Chloride 0.1% max Pb 1mg/kg max Arsenic 1.5mg/kg max Mesh size 10-100mesh Packing: 25kg paper bags

Tapioca or Kasava

Feature:white in crystallization Glucose:>95% Ph:4.0-6.5 Moisture:

Food materials such rice, beans, flours and cooking oil.

This premium cacao paste, originating from Colombia, is crafted through meticulous grinding of high-quality cocoa beans, yielding a dense, compact paste with an intense aroma and flavor profile. Its rich, dark brown appearance and smooth texture carry delicate fruity, citrus, and floral herbal notes that mellow into an exquisite, deep cacao taste. Organoleptic Qualities: Dense texture with a slightly astringent taste; intense, characteristic cacao aroma free from foreign odors. Nutritional Content (per 100g): 456 kcal, 59g fat, 13.47g sugars, 12g dietary fiber, and 10.9 mg/g theobromine. Microbiological Standards: Free from Salmonella and heavy metals; E. coli levels are below

Fob (Tema) 3350$ - 1FCL PRODUCT DESCRIPTION Natural cocoa liquor made from 100% Ghana cocoa beans. PROCESS DESCRIPTION The Natural cocoa liquor is produced from good quality cocoa beans through the process of cleaning, winnowing, nibs roasting and debacterisation, and grinding. INTENDED USE Raw material for chocolate confectionery production. *GMO-FREE *ALEERGEN AND GLUTEN-FREE

Cocoa Pastry Cream Unit Net Weight (Gr.) 160 Master Carton Volume (m3) 0,009 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 2,45 Quantity in Master Carton 12 20 FT Container Capacity 3677 40 FT Container Capacity 8468 Packaging Style Box Preparation: Pour 300 ml (1,5 cups) milk or water into a narrow and deep whipping bowl and add the whole packet content. Stir with mixer in the low speed and then in the high speed for 2-3 minutes (until it thickens). You can use in cakes instantly. If you like a thicker cr�¨me you could add 50 grams of margarine.

Product code:EFCP-0055 A Size: (0.25mm~1.0mm) Color: Sparkling White Purity: 99.0% Packing: Standing Pouch: 250g ,500g, 1000g Shaker Bottle: 500g Jar: 0.5kg, 1.0kg, 2.0kg PP Bags:10 kg, 25 kg, 50 kg Usage: Edible, Industrial Classification: Food Grade Fine Grain Rate/ton

Product Description : Liquorice Extract and Extrac Powder Price of product ( USD price or FOB price) Contact for price quotes Product origin : Iran Key Specifications/Special Features : The supply is originally set at high levels of Glycyrrhizin acid, but should you need you need customized level of acid, we are able to manufacture based on your needs. Minimum Order Size and Packgaing details : Test orders min volume: 500 KG Minimum Orders: 20' FCL Stock: 700 mt Packing: - Extract is in shape of bloks - Extract Powder is packed in 5-10-25 KG cardboard boxed

After harvesting fresh crops, metabolism becomes a major factor that causes quality changes after harvesting generally, so the required factors to maintain freshness of fruits and vegetables are various factors, such as temperature, moisture, oxygen concentration, carbon dioxide concentration, ethylene gas, vibration and shock, pathogenic microorganisms, light, etc.

Organic Ceremonial Cacao Paste grade from KUNA farm Ecuador - Los Rios / illinizas Region Ceremonial-grade paste is made by fermenting and lightly toasting or sun-drying the beans, then peeling the husks (usually by hand) and stone-grinding them down to create a paste which is set into a block Nothing added. Nothing removed.

Cocoa cake FFA 1,74% - 12% FAT 10% - 25%

4.33cm size 24k Edible Gold leaf

Cocoa beans and Cocoa Butter..

We supply premium raw materials essential for feed production, ensuring consistent quality and reliability. These materials are carefully sourced to support balanced and nutritious feed formulations.

Pure Prime Pressed Cocoa Butter It is obtained by pressing of cocoa mass then filtering, tempering, and packing with carton. The cocoa mass used is produced from broken, deshelled, (alkalised), roasted and ground cocoa beans. Usage: As a raw material for the food industry, it is not for direct consumption Storage: Stored in a cool and dry room (10 â?? 25oC when solid and min. 50oC when liquid)