*Our company produced 3 types of cocoa cake (HS CODE 18032000) -Cocoa cake we produced has 3 color type (Dark brown, Medium brown, brown) *Product packaging - Outer packaging= double layer kraft paper - Inner packaging= food grade plastic bag *Weight -All types cocoa cake weigh 25 kg per bags. -1 container 20 ft can load until 16 Metric Tons. *Minimum Order Quantity - full container load 1 x 20 ft or to be discuss by buyers
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.
Product Spesification 10/12 Natural Indonesian Cocoa Press Cake Moisture (%max) : 2.5 - 5 pH : 5.6 - 5.9 Fat Content (%) : 10-12 Shell Content (%) : 1.75 Molds (c/g max) : 50 Yeast (c/g max) : 50 TPC (c/g max) : 5,000 Coliform : Absent E. Coli : Absent Salmonella in 375g : Absent Packing in paperbag : 25kg (nett)
Ghanaian Origin
Cocoa Cake is produced from compressed cocoa liquor. Cocoa cake can be further processed into either natural or alkalized cocoa powder. FREE SAMPLE AVAILABLE. Payment Terms: L/C.
Process of cocoa cake: Beans are heated before being pressed. The beans are pressed, then after extraction of the fat, there is cocoa cake. A reddish-brown kibbled cake; characteristic type of fat-reduced natural cocoa cake, with no foreign flavors or odors present. Fat % on a dry basis: �±10-15% Moisture content: â?¤ 4,5 pH: 5,6�±0,4 TPC(cfu/g): â?¤ 5000 Yeast (cfu/g): Non-Attendance Mold (cfu/g Non-Attendance Salmonella (/25): Negative Enterobacteriaceae (MPN/g): Negative E.Coli (MPN/g): Negative
Cocoa cake FFA 1,74% - 12% FAT 10% - 25%
Brand Name: Desire Place of Origin: Bulgaria Unit Packing: 40 grams Flavor :Honey Storage: In a dry, well-ventilated place protected from direct sunlight Shelf Life: 6 months Ingredients: Wheat flour, glucose fructose syrup, cocoa glaze 17% (sugar, refined fully hydrogenated palm fat, cocoa powder (10-12% fat), dry whey, lactose, emulsifier: soy lecithin, flavorant: vanilla, salt) sunflower oil, bee honey 3%, cinnamon powder 1%, sweeteners: sodium bicarbonate, ammonium bicarbonate. Barcode Packaging: 3800204941041 Barcode Box: 3800204941034 Number of packages per boxes: 24 pieces Weight box, gross:Â1,085 kg Weight box, net: 0,960 kg Box size: 235/210/140 mm Number of boxes per pallet: 165 pieces Pallet weight: 179,025 kg
Cocoa Cake Mix Unit Net Weight (Gr.) 350 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 4,95 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 4109 Packaging Style Box You will need: 3 eggs, 100ml oil (125 g margarine if wanted), 1 glass of milk (200 ml), 1 spoon of water Preparation: Grease a mould as you desired. Set the temperature of the oven and preheat oven. 1. Turbo cooking: 160 �°C 2. Convection cooking 170 �°C Preparation of The Dough: Pour the cake flour mixture in the mixing bowl; add eggs, oil and milk to the mixture. Stir the mixture first in the low and in the high speed with a mixer for 3 minutes. Shaping the Dough : Put 2/3 of the dough in the prepared cake mould. Add the cocoa mixture in the box to the remaining dough in the mixing bowl and stir with mixer adding 1 spoon of water in low speed. Pour the cocoa dough on the white dough in the mould and spread it in spirals from sides to the ends and repeat starting from the opposite side. Cooking : Put the mould into the ovenâ??s middle rack and cook the cake cooking time 45-55 minutes. In the 14th minute of cooking scratch with a knife in 1 cm depth and continue cooking . At the end of the period, take the cake out of the oven, wait for 10 minutes and open the mould. Slice and serve after the cake is cooled.
Fineness: 99.0-99.9% through 200 micron sieve Appearance: fine, free flowing brown powder Flavor: characteristic cocoa flavour Total plate count: 1000cfu/g max. Coliforms: 30mpn/100g max. Yeast count: 50cfu/g max. Mould count: 50cfu/g max. Pathogenic bacteria: negative 25kilo bags
Organic and standard cocoa powder.
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, the packing of desiccated coconut. End Of Use:- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 3% max FFA : 0.3% max Fat content: 62% min for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor Contact us for More Inquiry
We produce all kind of cake (layer cake, brownie, donut) in variety of flavors such as chocolate, vanilla, butter And different packaging.
Variant ; Cheese , Chocolate
Oreo Soft Cake 12 pcs x 12 pack x 16 gr
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 : 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
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
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
