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.
PURPLE SWEET POTATO Contain high antioxidants & vitamin C. Specification: Grade: AAA (high quality) Weight:100 to 600 gram per piece Packed by carton box / plastic tray per-10Kgs Color: purple flesh and skin Supply capacity : 1 ton per-week Origin : West Java, Indonesia
HONEY SWEET POTATO: Contain high of vitamin A, vitamin B-1, vitamin B-2,niacin and Vitamin C. Specification: Grade: aaa (high quality) Weight: 80 to 500 gram per piece Packed by carton box / plastic tray per-10Kgs Color: reddish/light brown & will change into areddish-yellow color when baked Supply capacity : 5 tons per-week Origin : West Java, Indonesia
Wood furniture.
Tapioca is a starch extracted from the storage roots of the cassava plant. Tapioca has a neutral flavor and strong gelling power, making it effective as a thickening agent in both sweet and savory foods.
Trophical woods like teak, merbau, read or white meranti and nyatoh in flooring, parquet, door component, laminating and fingger joint.
Wood from celebes, Like; jati wood (tectona grandis), meranti wood, tapi-tapi wood, kumea wood, bitau wood, malapoga wood, and agathis wood.
Can prepare white pepper in large quantities. Pepper from indonesian lutim, has a strong aroma and is durable in storage.
Wooden Furniture.
Print machinery supplies , print head, print parts, printing machinery, printing machinery parts, inkjet printer, printer, scanner, copier, paper, laminator.
Wood pallet.
Print head, oem ink cartridges, printing and print part.
Indonesian wooden furniture, indonesian herbs and spices, phone cases.Transportation, shipping
Wooden furniture, derivative coconut & herbs and spices.
Timber manufacturer and exporter.
Wooden kitchenware, wooden cutlery, woodcraft.Export of goods to the destination country
Wooden furniture, agriculture, palm kernels, fashion, spices and herbs.
All kind of plastic and wooden hanger. 144 pcs
Agriculture Product, Wood and Others Product, Furniture, etc..Export-Import
