We are cocoa manufacture in Indonesia, small capacity but we concern about the quality. We can do OEM for natural, alkalized, dark brown of black cocoa powder. Please don't hesitate to contact us if you have any inquiries. Best regards,
Why Fresh Ginger From SBR Ekspor Teknologi PT? 1. Transparent Written and Oral Communication about the product 2. Customer focused rather than sales focused 3. Stringent Sourcing and Quality checking 4. Live Videos and Photos while processing 5. Willingness to help without any sales expectation 6. Consistency in Organic COCOA POWDER Premium Quality. Specification Cocoa Powder 1. Premium Grade PL01 Fat content 10-12% - Nature Cocoa Powder Product Code : PL100 Price : $3.650 USD /metric ton - Alkalized Brown Cocoa Powder Product Code: PL200 Price: $3.865 USD /metric ton - Alkalized Dark Brown Cocoa Powder Product Code: PL300 Prices: $4.066 USD /metric ton. FOB Jakarta Indonesia 2. Standard Grade SL02 Fat content 10-12% - Nature Cocoa Powder Product Code : SL100 Price : $2.455 USD /metric ton - Alkalized Brown Cocoa Powder Product Code: SL200 Price: $2.770 USD /metric ton - Alkalized Dark Brown Cocoa Powder Product Code: SL300 Prices: $2.966 USD /metric ton. FOB Jakarta Indonesia Please Noted: Prices can be changed at any time Estimated shipment is 2 month or more base on queue
Premium alkalized cocoa powder Color : brown, dark brown, and reddish Fat : 10-12%, 12-14%, and 20-24% Moisture : 4.5 % Ph : 7 +/- 0.2 25 kgs pack in 3 play kraft paper with inner plastic bag
Natural and alkalize cocoa powder, Indonesia origin Certificates: HACCP Packing: kraft paper bag with PE
Cocoa powder is produced from slabs of roasted cocoa bean particles that are left behind when cocoa butter is extracted. Since pressing does not remove all the cocoa butter, so the particles remain coated with a thin layer of cocoa butter, the overall fat content of cocoa powder varies from 8% to 26%. These solid particles (cocoa powder) are the basis of the taste of chocolate. As a result, cocoa powder is the darkest version of chocolate ever.
Cocoa Powder Fat : 10% -12% pH Value : 7 - 8 / 5 - 6 Fineness : (+) 99% Color : Brown, Dark Brown, Black Moisture : 5% Max Ash Content : 12% Max Total Plate Count, Col/g : Max 5000 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 Flavor : Normal Shelf Life : 2 Years.
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