There are three main types of Indonesian cocoa beans: Criollo, Forastero, and Trinitario. Criollo : Criollo beans are known for their non-bitter taste, as they lack tannins and contain astringents that impart a sweet flavor. Forastero : makes up 90% of the worldâ??s cocoa production and is the most widely cultivated variety. Despite its prevalence, Forastero cocoa is not as highly regarded as Criollo. These beans are very bitter, highly aromatic, very astringent, and high in tannins. Trinitario : is a hybrid of Forastero from Venezuela and native Criollo beans. This crossbreeding results in what is considered the best hybrid cocoa bean in the world, contributing to 12% of global cocoa production. Moisture : 8% Defective : 0.7% Grade : A
Raw Cocoa Beans, nature's gift of indulgence, are the essence of pure chocolate pleasure. Sourced from select regions renowned for their rich soil and ideal climate, these beans offer a sensory journey unlike any other. With their earthy aroma and deep, complex flavor, our Raw Cocoa Beans unlock the secrets of premium chocolate craftsmanship. From bean to bar, each step of their journey preserves the natural richness and authenticity, ensuring an exquisite culinary experience for chocolate connoisseurs and artisans alike.
Storage Type Cool and dry Specification No sunlight Type Cacao Shelf Life 2 years Manufacturer ANDINA FOODS EXPORT E.I.R.L. Ingredients Cacao beans Content Roasted ccao beans Address Jiron Oxapampa 302, Brena, Lima - Peru Instruction for use Food Industry Variety Criollo Processing Type Roasted Maturity Mature Size (cm) 2.5 Grade Premium Weight (kg) 0.001 AUSTRIA Color Brown Taste Bitter Smell Characteristic Moisture Max. 7% Strange matter
*Our company produced cocoa mass or cocoa liquor (HS CODE 18030000) *Product packaging - Outer packaging= double layer corrugated cartoon box - Inner packaging= food grade plastic bag *Weight -Cocoa mass weigh 20 kg per box. -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
*Our company produced 2 types of Cocoa Powder (HS CODE 18050000) -Alkalized (Dutch) and Natural -Our cocoa powder has fat content below 10% and 10-12% -Our cocoa powder can be customize in color (brown or dark brown) depend your needs -Our cocoa powder can be customize in pH level depend your needs -Our cocoa powder can be private label (your brand printed in outside packaging ) *Product packaging - Outer packaging= double layer kraft paper - Inner packaging= food grade plastic bag *Weight -Both types cocoa powder weigh 25 kg per bag. -1 container 20 ft can load until 17 Metric Tons. *Minimum Order Quantity - full container load 1 x 20 ft or to be discuss by buyers
We are PT. SINAR PELITA JAYAABADI a manufacturer in Cocoa Processing based in Indonesia. Our core activities can be divided into manufacturing and export under its own company, We mainly manufacture both natural and alkalized cocoa powder 10-12% with various types/grades, pH range, assorted colors upon buyers. Packed in ply kraft 25 kgs net with inner and outer in HD plastic bag, 680 bags in a 1X20'FCL. Shipment by Sea freight in 20'Cntr ( Load Cap. 17 Tons/Unit) at very competitive prices. Alkalized Cocoa Powder at US$ 1.300 / MT / FOB Jakarta, Indonesia) 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 Natural Cocoa Powder at US$ 1.250 / MT / FOB Jakarta, Indonesia) 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 Black Cocoa Powder US$ 1.800/ MT / FOB Jakarta, Indonesia) Fat 8% -10% pH Value : 7.0 â?? 8.5 Fineness : (+/-) 99% Color : Black Moisture : 5% Max Ash Content : 12% Max Taste : Nice cocoa taste. Smell: A special and nice smell of cocoa Shelf Life: 2 Years From Manufacturer date Natural Low Fat US$ 925/ MT / FOB Jakarta, Indonesia) Non Sterilization Fat 8% -10% pH Value : 5.0 â?? 6.0 Fineness : (+/-) 99% Color : Brown, Dark Brown Moisture : 5% Max Ash Content : 8% Max Taste : Nice cocoa taste. Smell: A special and nice smell of cocoa Shelf Life: 2 Years From Manufacturer date Alkalized Low Fat US$ 950 / MT / FOB Jakarta, Indonesia) Non Sterilization Fat 8% -10% pH Value : 6.8 - 7.2 Fineness : (+/-) 99% Color : Brown, Dark Brown Moisture : 5% Max Ash Content : 12% Max Taste : Nice cocoa taste. Smell: A special and nice smell of cocoa Shelf Life: 2 Years From Manufacturer date Alkalized Premium Cocoa Powder at US$ 2.200 / MT / FOB Jakarta, Indonesia) 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 1. Packed in 3 ply paper bags 25 Kg net with inner and outer in HD plastic bag, 680 bags in a 1X20'FCL Shipment by Sea freight in 20'Cntr ( Load Cap. 17 Tons/Unit). 2. Tailored made products are welcome up to targeted price request. 3. Minimum order 17 MT, Delivery time 10-14 days after placing order. 4. Payment with irrevocable, D/P, T/T, transferable Letter of Credit issued by prime world bank 100% at sight.
Cocoa beans are the dried and fully fermented seeds of Theobroma cacao, a small evergreen tree native to the deep tropical regions of the Americas. Cocoa beans are the primary raw material for making chocolate, cocoa powder, and cocoa butter. They are valued for their rich flavor, distinctive aroma, and numerous health benefits.
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