Natural Cocoa Powder: Product Type: Cocoa Ingredients Form: Powder Packaging: Drum Processing Type: Fermented Shelf Life: 24 Month Pesticides: Negative DDT:
Natural And Alkalized Cocoa Powder Cocoa powder has a natural acidity, and when it is treated with an alkali to neutralize this acidity, it is called Dutch process cocoa (also known as Alkalized Cocoa). The alkalization process was developed in 1828 by C.J. Van Houten in the Netherlands. Alkalized cocoa powder color ranges from dark brown to black. The alkalization process enhances ph levels to as high as 8. Its uses are similar to natural cocoa powder as it is also used in chocolate milk, ice cream, chocolate flavored coatings, biscuits, syrups, and tobacco products. However, its deeper color provides a richer visual appearance and its less acidic flavor blends well with other ingredients Standard Specification Product Type : Alkalized Cocoa Powder 10 - 12% Fat Content Physical & Chemical Characteristics Color : Red Flavor : Good Chocolate Flavor Fat Content ( % ) : 10.0 - 12.0 (VARIETIES OF FAT CONTENT AVAILABLE DEPENDING ON BUYER) Fineness (through 200 mesh sieve) : 97 â?? 99% pH Range : 7.0 â?? 7.5 (P1-1-01) 7.0 â?? 7.5 (P2-1-20) Moisture ( % ) : 4.5 max AOAC 977.10 Shell Content ( % ) : 1.75 max Microbiological Characteristics Total Plate Count Per Gram : 5,000 max Mould and Yeasts Per Gram : 50 max Coliform in l g : Negative Escherichia coli in l g : Negatif Packaging In 20 kg paper bags, which has 3ply Kraft paper + inner plastic. The bag is labeled with brand name, product name, production code, country of origin and net weight. Special markings can be made at request. Loading of 18-19 MT per 20' FCL. The product has not been sterilized by fumigation or irradiation. It is difficult to anticipate all conditions under which this information and our products may be used. Therefore, it is our recommendation that users conduct their own tests to determine the safety and suitability of each such product for their own purpose.
NATURAL COCOA POWDER Product description : Oil-reduced - No alkalization Packaging : 25 kg kraft bag Shelf life : Shelf life is 2 years Legislation information : The product must be Turkish food codex and European legislation appropriate. Allergen information : The product does not contain allergen. GDO information : The product genetically modified organism (GDO) should not contain. Sensory features Taste and Smell : The product must be have specific taste and smell. Colour : Light Brown Appearance : Powder, There are no other substances in it. Chemical properties Fat rate : 10-12 % Humidity rate : max 4,5 % Ph : 5,6 Â± 0,4 % ?ncelik (75Âµ = 200 mesh) : 99,6 Â± 0,2 % Free fatty acid (FFA) â?? Oleic acid type : max. 1,75 % Shell content (Unaligned nib) : max. 1,75 % Total ash (Lean dry matter) : max. 10,0 % Contagion Arsenic : max. 1 mg/kg Lead (pb) : max. 1 mg/kg Cadmium : max. 0,5 mg/kg Aflatoxin B1 : < 2 ppb Aflatoxin (B1 + B2 + G1 + G2) : < 4 ppb Benzoprene : max.5 Âµg/kg Benzoprene , Benzoaanthrasen Benzobofloranthen and Krisen totally : max.30 Âµg/kg Pesticides : Suits the maximum pesticide residue limits of Turkish food codex and european legislation. Total bacterium : max.5000 pcs / g Ash and maya : max.100 pcs / g E.coli : Negative pcs / g Salmonella : Negative pcs / 250 g Enterobacteriaceae : Negative pcs / g
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Dear Valued Buyer, We are one of the leading producers and exporters of natural cocoa powder and other food and breverages products. Our products has great quality, and we distribute at competitive world market prices. If you are sourcing for this product, kindly revert back to us with an e-mail so that our sales department can get back to you with product details, prices, packaging,available quantity,delivery time and payment terms. We look forward establishing a long term business relationship with your esteemed company / organization.
What is The cocoa bean, also cacao bean or simply cocoa or cacao , is the dried and fully fermented fatty seed of theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many mesoamerican foods such as mole and tejate.The word ocoa derives from the spanish word cacao, derived from the nahuatl word cacahuatl. The nahautl word, in turn, ultimately derives from the reconstructed proto mije-sokean word kakaw kakawa. Cocoa can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter. Application range Cold drinks & food, cocoa products, chocolate and chocolate related products, confectionary, bread, pastry, fish can, meat can, colorful decoration, biscuits, baked food fillings, ice cream, carbonated drinks, liqueur. Its ph value under 4 easy to precipitate some restrictions, can be used in a variety of food with chocolate or caramel coloring agent.
This is David from Wuxi Huadong Cocoa Food Co.,Ltd. We are the first and only founding member of FCC (Federation of Cocoa Commerce), have the largest cocoa production and processing base in China. We supply cocoa powder, cocoa butter, cocoa liquor and cocoa cakes. If you would like further information or samples to be sent, please contact us. z