Pure Cocoa Powder
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 : A special and nice smell of cocoa
Shelf Life : 2 Years From Manufacturer date
Made from 100% dried fermented cocoa beans, butter separates, smooth, bitter and sour flavor, UTZ Standard (lipid 20-21%)
Made from 100% dried fermented cocoa beans, butter separates, smooth, special flavor, UTZ Standard (lipid 15-17.2%)
Made from the best raw materials of cocoa, help the spirit of comfort and excitement, the antioxidant content helps to rejuvenate the skin, Lam Dong materials.
We offer worldwide: PURE COCOA POWDER - 200g/Box Ingredients: Cocoa Quality: Premium Shelf Life: 24 months Brand name: Vietdeli Origin: Vietnam Packing: 200g/box, 50 boxes/master carton Capacity: up to 50 containers per month Min. order: 5 boxes shipped by courier; 20 cartons shipped by Sea in LCL container Price: 3.10 USD/bag, FOB, Ho Chi Minh, Vietnam Welcome all Importers, Distributors, Wholesalers, Retailers, Traders, Brokers, . . . .
Natural cocoa powder medium fat 20-22%, 22-24% ph value:5.2-5.8 Appearance:light brown, yellowish brown Odor:normal cocoa smell, a little bitter. Fineness>98% Moisture>5% Ash
Natural cocoa powder medium fat 10-12%, 12-14%, 14-16%, 16-18%, 18-20% Ph value:5.2-5.8 Appearance:light brown, yellowish brown Odor:normal cocoa smell, a little bitter. Fineness>98% Moisture>5% Ash
Natural cocoa powder low fat 4-6%, 6-8%, 8-10% ph value:5.0-5.8 Appearance:light brown, yellowish brown Moisture
Natural cocoa powder low fat 4-6%, ph value:5.0-5.8 Appearance:light brown, yellowish brown Moisture
Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder. Pure ground cocoa powder has a pH level between 5.3 and 5.8, putting it on the acidic end of the scale. The natural cocoa powder produced with the Broma process retains the natural pH level. It tends to be more intensely flavored, and a lighter, almost reddish-brown color. The Dutch process (sometimes called "Dutching") bathes the cocoa beans in an alkaline solution, producing a darker brown cocoa powder with a chemically neutral pH of between 6.8 and 8.1, resulting in a more mellow flavor. Dutching also reduces the antioxidant properties of cocoa. We can supply pure or alkalized cocoa powder from our affiliated factories around the world. MOQ: 10 MT Supplied from India, Indonesia, Vietnam, South America and Africa.