Alkalized High Cocoa Powder US$ / 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
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, and assorted colors upon buyers. Packed in ply kraft 25 kgs net with inner 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.
FOR STERILISATION SERVICES + 200 USD/MT
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).
Tailored-made products are welcome up to targeted price requests.
Minimum order 17 MT, Delivery time 10-14 days after placing order.
Payment with irrevocable, D/P, T/T, transferable Letter of Credit issued by prime world bank 100% at sight.
High Quality (Alkalized Cocoa Powder) 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
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
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
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. Terms&Condition FOB,CFR Telegraphic Transfer, LC at Sight ( Above $30.000 ).
Our High Quality Alkalized Cocoa Powder is a premium-grade product with a rich, deep chocolate flavor and a smooth texture, making it ideal for a wide range of culinary applications. Key Features: - Fat Content: 10-12% - Alkalized: Processed with alkali to neutralize acidity, enhancing the color and flavor profile. - Color: Dark brown with a consistent hue. - Texture: Finely milled for excellent solubility and a velvety mouthfeel. - Applications: Perfect for baking, confectionery, beverages, ice creams, desserts, and more. Packaging: Available in bulk packaging options to suit your needs. This cocoa powder offers a balanced combination of fat content and alkalization, delivering superior quality and versatility for all your chocolate-based creations.
- Color: Brown, Dark Brown, Deep/Rich Brown - pH: 6.8 - 8.0 - Fat Content: 10% - 12% - Ash Content: 12% Max - Fineness: (+/-) 99% - Moisture: 5% Max - Smell: Nice and special cocoa taste - Price is for 1 MT - MOQ: 20 ft container (17MT) - We can follow request on whether to remove the salmonella content or not (sterilized / non-sterilized)
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
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
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
