Cocoa powder, alkalized cocoa powder, natural cocoa powder, alkalized cocoa cake, natural cocoa cake, cocoa mass and cocoa butter.
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Black Cocoa Powder at USD 1,500.00 / MT /FOBÂ Jakarta, Indonesia Fat : 10% -12% pH Value : 7.5 - 8.5 Fineness : (+) 99% Colour : Black Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
1. Premium Grade Alkalized Cocoa Powder. Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years 2. Premium Grade Natural Cocoa Powder. Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour :Â Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Black Cocoa Powder Fat : 10% -12% pH Value : 7.5 - 8.5 Fineness : (+) 99% Colour : Black Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Natural Cocoa Powder Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour :Â Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Overview Quick Details Product Type: Cake Type: Small Cake Feature: Normal Flavor: Cheese Style: instant cake Decoration: Gift Box Shape: Square Occasion: Anytime Packaging: Bag, Box Certification: KOSHER Shelf Life: 1 Year Weight (kg): 0.19 Place of Origin: Propinsi Jawa Barat, Indonesia Model Number: 101 Brand Name: Kraft Supply Ability Supply Ability: 500 Carton/Cartons per Month Packaging & Delivery Packaging Details Bubble wrap, corrugated box and pallet box. Port Gedebage or Tanjung Priuk Lead Time : Shipped in 5 days after payment Product Description This is a new product from Indonesia . This cake is Cheese Soft Cake. - Carton Dimension : 36 cm x 30 cm x 20 cm - 1 Carton : 12 Boxes - 1 Box : 1 packs
Chemical : textile sizing chemical (warping preparation polymer chemical for spun yarn) , paraffin wax, aluminium sulfate powder, textile auxilliaries, urea. textile fabric : denim.
Rockmelon belongs to the cucurbitaceae family and is known for its sweet,aromatic, and usually orange flesh.Rockmelon have a unique texture, bumpy outer skin,which resembles the texture of a rock. - Shape: Typically round or slightly oval. - Size: Varies, but generally between 1 to 3 kg. - Skin: Rough, netted surface with a beige or light brown color. - Flesh: Orange, firm, and juicy with a sweet flavor. - Seeds: Central cavity filled with seeds.
Avocados are a significant agricultural product in Indonesia, known for their quality and unique characteristics. Here are some detailed descriptions: 1. Appearance: Indonesian avocados come in various shapes and sizes, typically pear-shaped or round. The skin color ranges from green to dark purple, and the texture can be smooth or rough depending on the variety. 2. Flesh: The flesh is creamy and buttery with a rich, nutty flavor. It is usually greenish-yellow and contains a single large seed. 3. Nutritional Value: Avocados are rich in healthy fats, particularly monounsaturated fats. They also provide essential vitamins such as vitamin K, vitamin E, vitamin C, and several B vitamins, along with potassium and fiber. 4. Uses: In Indonesia, avocados are commonly consumed as â??jus alpukat,â?? a popular dessert drink similar to a milkshake, often served with chocolate syrup. They are also used in salads, sandwiches, and as a spread. 5. Cultivation: Avocado trees thrive in the mountainous regions of Indonesia, particularly in West Java, East Java, and parts of Sumatra. 6. Varieties: Indonesia cultivates several avocado varieties, including the popular Hass, Fuerte, and local varieties like Aligator and Mentega
VIRGIN COCONUT OIL Spesifikasi Parameter moisture and volatile matter : 0.06% iodine value : gl2/100g : 5.72 FFA as Lauric :0.06% Saturated fat: Caproic Acid C6:0 : 0.33% Caprylic Acid C8:0 :5.57% Capric Acid C10:0 : 5.53% Lauric Acid c12:0 : 48.74% Myristic Acid C14:0 : 19.69% Palmitic Acid C18:0 : 3:82% Unsaturated fat: oleic Acid C18:1 : 5.91% Linoleic Acid C18:2 : 0.83% Linolenic Acid c18:3 : not detected Acid Value : 0.18% Saponification Value : mgKOH/g : 249.30 DELIVERY -Ex work -FOB -CNF -CIF
Herbs and spices, betel nut, clove entire, cinnamon, coffee bean, cashew nut, copra, tapioca chips, cooking oil CP 8 & CP 10, tamarind, coconut semi husk, palm oil cake, briquette coconut charcoal.General trading
Coal, pao (palm acid oil), pke (palm kernel expeller), pkm (palm kernel meal), pks (palm kernel shell).
Product Description : Coconut Oil Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applicaions. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six month at 24 degrees celsius Price of product ( USD price or FOB price) : Contact us for best price Product origin : Indonesia
As a largest producer of coconut in the world. We can supply you with good quality RBD coconut oil. Refined Coconut Oil or commonly known as RBD Coconut Oil is a popular type of processed oil that has many benefits. Refined Coconut Oil or commonly known as RBD Coconut Oil is a popular type of processed oil that has many benefits. RBD Coconut Oil itself is made from copra or dried coconut. Some of the steps involved in making RBD Coconut Oil are the use of high pressure in the extraction, then it is heated and then given additional compounds that are useful for removing odors and flavors found in coconut oil. RBD Coconut Oil has its own characteristics due to the high pressure distillation process. This coconut oil product will usually look clearer, has a bland taste and also does not smell, so that it can be easily used as a mixture of raw materials for making soap, cosmetics and processed foods that are commercial. RBD Coconut Oil is also commonly used in the food industry because of its easily blended taste and odorless aroma. RBD coconut oil is also preferred because it has a default triglyceride fatty acid chain which is also the same as that of native coconut. Despite the heating in the refining process of RBD Coconut Oil, the content of medium chain triglyceride fatty acids owned by coconut oil remains stable and is not easily destroyed. Chain triglycer fatty acids are being preferred because these types of fatty acids do not form into cholesterol but can be converted into energy, so it does not cause the deposition of excess fat in the body. Therefore RBD Coconut Oil has become the material of choice in large-scale frying in the food industry because it is proven to be healthier than vegetable oil from other sources. We are RBD coconut oil supplier, we supply conventional and organic RBD coconut oil. We are ready to send for premium quality RBD coconut oil at affordable price.
