Cocoa powder
- pH 7.52% - Fat Content 10.89% - Fineness 99.88% - Moisture Content 3.5% - Total Plate Count (Cfu/g) < 3 - Yeast, Colony per Gram < 50 - Mould, Colony per Gram < 50 - Enterobacteriaceae per Gram Negative - E.coli per Gram Negative - Salmonella per Gram Negative - Color Brown - FOB Price USD 2300/MT - MOQ 1 Twenty-Foot Container - Payment Term 50% Down Payment and 50% LC at Sight
- pH 7.05% - Fat Content 10.25% - Fineness 99.88% - Moisture Content 3.5% - Total Plate Count (Cfu/g) < 3 - Yeast, Colony per Gram < 50 - Mould, Colony per Gram < 50 - Enterobacteriaceae per Gram Negative - E.coli per Gram Negative - Salmonella per Gram Negative - Color Light/Dark Brown - FOB Price USD 1,250/MT - MOQ 1 Twenty-Foot Container - Payment Term 50% Down Payment and 50% LC at Sight
Niroga is a cocoa powder supplier that uses raw materials from various places. as our commitment to continual growth, we love to hear and discuss your specific needs and requirements. The products and specifications we have are as follows: AK 130 cocoa powder: Product category Natural Light Brown color with pH 5.0 - 5.9, Fat Content 10 - 12%, Shell Content 1.75% max, and Moisture 5% max. AK 250 Cocoa Powder: Products in the Alkalized category are Brown with pH 6.5 - 7.0, Fat Content 10 - 12%, Shell Content 1.75% max, and Moisture 5% max. AK 300 Cocoa Powder: Product category Natural Dark Brown color with pH 7.5 - 8.0, Fat Content 10 - 12%, Shell Content 1.75% max, and Moisture 5% max. Ak 901 Cocoa Powder: Products in the Natural Black category with pH 9.0 - 11.0, Fat Content 10 - 12%, Shell Content 1.75% max, and Moisture 5% max.
High Quality of Dark Alkalized Cocoa Powder - Standard Fat. Specification: Fat 10% - 12%. pH Value: 6.8 - 7.2. Fineness:-/+ 99% . Color: Dark Brown. Moisture : Max 5% . Ash Content: Max 12 %. Shell Content: Max.1.75 %. Shelf Life: 2 Years after Manufacture Date. MOQ:5 MT. Origin: Indonesia. Incoterms: FOB/CFR/CIF.
High Quality of Natural Cocoa Powder Standard Fat. Specification: Fat 10% -12%. pH Value: 5.0 - 6.7. Fineness:-/+ 99% . Color: Brown, Light Brown . Moisture : Max 5% . Ash Content: Max 8 %. Shell Content: Max.1.75 %. Shelf Life: 2 years after Manufacture Date. MOQ:5 MT. Origin: Indonesia. Incoterms: FOB/CFR/CIF.
Premium Quality of Natural Cocoa Powder. Specification: Fat 10% -12%. pH Value: 5.0 - 6.7. Fineness:-/+ 99% . Color: Brown, Light Brown . Moisture : Max 5% . Ash Content: Max 8 %. Shell Content: Max.1%. Special Aroma, Bolder Taste. Shelf Life: 2 years after Manufacture Date. MOQ:5 MT. Origin: Indonesia. Terms: FOB/CFR/CIF.
High Quality of Natural Cocoa Powder Low Fat. Specification: Fat 4% -8%. pH Value: 5.0 - 6.7. Fineness:-/+ 99% . Color: Brown, Light Brown . Moisture : Max 5% . Ash Content: Max 8 %. Shell Content: Max.1.75%. Shelf Life: 2 years after Manufacture Date. MOQ:5 MT. Origin: Indonesia. Terms: FOB/CFR/CIF.
Cacao Powder Alkalised Standard Specifications: - Fat 10% - 12% - Ph 6,5% - 7,5% - Moisture 3% - 5% - Fineness 97% - 98%
1) ALKALIZED Fat 10%-12% pH Value : 6.8 - 7.2 Fineness :(+/-)99% Color: Brown Moisture : 5% Max Ash Content: 12% Max Taste: Nice cocoa taste. Smell: the nice smell of cocoa Shelf Life: 2 Years From Manufacturer date 2) NATURAL Fat 10%-12% pHValue:5.4-6.7 Fineness: (+/-) 99% Color : Brown, Dark Brown Moisture : 5% Max Ash Content : 8% Max Taste: Nice cocoa taste. Smell: the nice smell of cocoa Shelf Life: 2 Years From Manufacturer date 3) NATURAL LOW FAT Fat 4%-8% pHValue:5.0�¢??6.0 Fineness: (+/-) 99% Color : Brown, Dark Brown Moisture : 5% Max Ash Content : 8% Max Taste: Nice cocoa taste. Smell:Aspecialand nice smellof cocoa ShelfLife:2YearsFromManufacturer date
We have Alkalized Cocoa Powder from Indonesia with 2 varieties : Low Fat and High Fat. Also we have many varieties pH level, let us know what you needed.
Cocoa powder from the sortir cocoa
Cocoa Powder.
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Alkalized Black Cocoa Powder with strong flavour but smooth at taste. Colour: Black Fat: 10%-12% ph Value: Max. 8.5 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Alkalized cocoa powder with rich cocoa flavour and various pH Colour: Light Brown, Brown, or Dark Brown Fat: 10%-12% ph Value: Max. 7.6 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Natural cocoa powder with rich cocoa flavour and a pinch of fruity taste. Colour: Brown or Dark Brown Fat: 10%-12% ph Value: Max. 6.0 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Alkalized cocoa powder with rich cocoa flavour and various pH Colour: Light Brown, Brown, or Dark Brown Fat: 10%-12% ph Value: Max. 7.6 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade. Product: Natural cocoa powder with rich cocoa flavour and a pinch of fruity taste. Colour: Brown or Dark Brown Fat: 10%-12% ph Value: Max. 6.0 Fineness: 99.80% Moisture: Max. 5% Ash Content: Max. 12% Shell Content: Max 1.75% Shelf Life: 2 Years Lab Analysis: Total Plate Count (Col/g): Max. 3000 Col/g Molds (Col/g): Max 50 Col/g Yeast (Col/g): Max 50 Col/g E. Coli (Col/g): Negative Salmonella (Col/g): Negative Enterobacteriacase (Col/g): Negative Coli Form (Col/g): Negative Staphylococcus (Col/g): Negative
The specification of the product are as follow: Fat 10% -12% pH Value : 6.8 - 7.2 Fineness : (+/-) 99% Color: Brown, Dark Brown Moisture : 5% Max Ash Content: 12% Max Taste: Nice cocoa taste. Smell: the nice smell of cocoa Shelf Life: 2 Years From Manufacturer date
The specification of the product are as follow: Fat 10% -12% pH Value : 5.4 - 6.7 Fineness : (+/-) 99% Color : Brown, Dark Brown Moisture : 5% Max Ash Content : 8% Max Taste : Nice cocoa taste. Smell: the nice smell of cocoa Shelf Life: 2 Years From Manufacturer date
