Cocoa butter is used to make the highest quality of Chocolates and increasingly used in pharmaceuticals, cosmetics & personal care. 1. Product Name: Natural Cocoa Butter 2. Ingredients: 100 % from cocoa fat 3. Intended Use: Chocolate manufacturing, Cosmetics and other Cocoa confectionary. 4. Organoleptic Description: Appearance transparent and clear, with no visible sediments. Color Light Yellow Taste Full Cocoa Taste, no off flavors Odor Rich Cocoa Aroma, no off flavors 5. Physical and Chemical Parameters Specification: Free Fatty Acid, as Oleic Acid % 1.75 max Moisture % 0.2 max Iodine value gI2/100g 33-42 Peroxide value meq O2/kg 4 max Saponification value mg KOH/g 188-198 Unsaponifiable matter % 0.35 max Melting point C 31 - 35 Refractive Index (ND40 C) 1.456 - 1.459 Metal Contamination Lead (Pb) mg/kg 0.5 max Cadmium (Cd) mg/kg 0.5 max Tin (Sn) mg/kg 40 max Arsen (As) mg/kg 0.1 max 6. Microbiological Parameters Specification: Total Plate Count cfu/g 5000 max Yeast cfu/g 50 max Mould cfu/g 50 max Enterobacteriaceae - Negative Salmonella - Negative E.coli APM/g Negative 7. Standard: Based on SNI No. 01-3748-2009 8. Packaging: Carton boxes as secondary packaging, odorless and food grade specifications, with plastic High Density Polyethylene (HDPE) inside as primary packaging. Nominal weight of 25 kg / box net. 9. Optimum Storage Conditions: Store in a cool dry place away from strong odours, protected against water and heat. It is recommended to: Store in areas of low relative humidity, best under 60%. Store at relatively cool temperatures, preferably a maximum 25C. Keep free from foreign odors such as coffee, tea, spices, chemicals etc. Transport temperatures should be ambient, recommended below 25C. 10. Shelf Life: Two years under recommended storage conditions.
Cocoa Cake is rich in nutrients, protein & carbohydrates, has a strong natural cacao aroma and is commonly used in chocolate and beverage production. 1. Product Name: Natural Cocoa Cake 2. Ingredients: 100 % from cocoa bean 3. Intended Use: Raw material for cocoa powder. 4. Organoleptic Description: Appearance Kibbled Color Light Brown Taste Typical Cocoa, no off flavors Odor Rich Cocoa Aroma, no off flavors 5. Physical and Chemical Parameters Specification: Moisture % 5.0 max Fat Content % 10 -12 pH - 5 - 6 Lead (Pb) mg/kg 1.0 max Cadmium (Cd) mg/kg 0.5 max Mercury (Hg) mg/kg 0.03 max Tin (Sn) mg/kg 40.0 max Arsen (As) mg/kg 1.0 max 6. Microbiological Parameters Specification: Total Plate Count cfu/g 5000 max Yeast cfu/g 50 max Mould cfu/g 50 max Enterobacteriaceae /g Negative Salmonella /25 g Negative E.coli APM/g < 3 7. Standard: Based on SNI No. 01-7553-2009 8. Packaging: Multi-layer paper bags, food grade, with plastic polyethylene respiration in them. Nominal weight of 25 kg / net bag. 9. Optimum Storage Conditions: Store in a cool dry place away from strong odours, protected against water and heat. It is recommended to: Store in areas of low relative humidity, best under 60%. Store at relatively cool temperatures, preferably maximum 25C. Keep free from foreign odors such as coffee, tea, spices, chemicals etc. Transport temperatures should be ambient , recommended below 25C. 10. Shelf Life: Two years under recommended storage conditions.
High quality Sardine Fish Oil for animals of Indonesian origin. Our sardine oil is rich in omega-3 and omega-6, which are essential for animal health and growth. Specifications of Sardine Fish Oil: - Origin: Indonesian Origin, - Extraction Method: reduction using alkali solution, - Color: clear golden Brown translucent , - Odor: Has the unique fishy smell of fish oil, no rancid smell of fish oil. - Fatty Acid Content: Omega-3: 23.5 , Omega-6: 4 Document : TDS,COA Etc
High quality Sardine Fish Oil for animals of Indonesian origin. Our sardine oil is rich in omega-3 and omega-6, which are essential for animal health and growth. Specifications of Sardine Fish Oil: - Origin: Indonesian Origin, - Extraction Method: reduction using alkali solution, - Color: clear golden Brown translucent , - Odor: Has the unique fishy smell of fish oil, no rancid smell of fish oil. - Fatty Acid Content: Omega-3: 23.5 , Omega-6: 4 Document : TDS,COA Etc
Travel bag, camera bag, laptop bag, fashion bag, school bag.
Palm kernel shell charcoal, dry chili sauce, and cosmetic product..
cosmetic, coconut, coconut fiber.
tote bags.
Beauty product from indonesian brands or non brands.
Onion And Pp Woven Bags.
Broom, brush, toilet cleaner brush and other things.
Cosmetic, soap, wood vinegar (pyroligneous acid), activated charcoal, coconut shell charcoal, wood tar.
Cosmetic, soap, wood vinegar, activated charcoal, coconut shell charcoal, wood tar.
Ipl machine, beauty equipment, ultrasound machine, portable ultrasound machine 3d ultrasound machine, dental equipment, dental laser, surgical equipment, surgery equipment, nitrile gloves, x ray medical film, x ray film, medical dry film.
Banana chips, skin care, coconut etc..
Essential oil.
Cocoa cake and cocoa butter.
Clothing like tops, outer, pants, shoes kids and adults, accessories like bags, wallets, toys like plastic, rubber, battery toys, balls, basket, soccer, rubber balls, arcade games, electrical vehicle like car, motorcycles, baby stroller, baby walker, furnitures like table, chair, wardrobe, cabinet, rack, bed frame, fragiles like ceramics, melamine, glassware, homeware like plastics, mops, trashcan, bathroom appliances, stainless steel like kitchen appliances, cutleries, bicycle like road, mountain, fold, kids, bmx bikes, plastic flowers and pots, phone accessories.Clearing agent, transportation, export, shipping