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 Type: Cocoa Ingredients Form: Powder Packaging: Drum Processing Type: Fermented Shelf Life: 24 Month Pesticides: Negative DDT:
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.
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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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
Made from the finest fermented cacao beans with sugar-standard formula, the special milk gives the flavor of the Tang Duc cocoa, UTZ certification, It saves time of brewing while still preserving the typical flavor, Dong Nai materials
Cocoa powder with non dairy creamer is a high quality, emulsified spraydried, emulsified, white or yellow power mainly made from glucose syrup and vegetable oils mixed under emulsification and spray drying ,it is with good water solubility, more milk powder, uniform liquid cream form is formed in the water. NDC can improve the internal organization of food, incense toughening fat, is a delicate taste, lubrication thick, so it is the good for coffee mate, milk tea instant oatmeal, cakes, biscuits ,ice cream cold/acid beverage,milk replacer,fat filled milk powder,chesse powder and so on.
Product description : Cocoa Dusted Truffles - made of high quality Belgian chocolate. Production known brand named National Museum in the Netherlands - RUKS MUSEUM. Production directly from the manufacturer. Price - 2.70USD/0.200gr. Welcome to cooperation distributors. Product Feature : Nutrition values 100gr. - Energy value 2488 Kj: - Fat - 45g; - Carbohydrates - 41g; - Dietary fibers - 5.0g; - Protein - 42g. Product Specification / Models : Fantasy truffles cocoa Ingredients list: - vegetable fat (coconut, palm); - sugar; - low fat cocoa powder - 15.5%; - whey powder - milk Emulsifier: - sunflower lecithin. Contains milk. May contain traces of soy, nuts, peanuts and gluten. Remark: Price is indicated FOB Port of Rotterdam or Antwerp. Product order and production, performed after 100% payment. The time of order execution - 5 - 10 days from the time of payment. 38,016 pieces of cardboard boxes is: - 32 pallets; - 1252 cardboard boxes on a pallet; - 96 boxes on a pallet; - 12 cardboard boxes in a single box.
This raw premium cocoa powder comes in organic and conventional clases, we have 3 containers of 40´ready for delivery. Cocoa in peru its one of the best in the world, winner of awards for its taste and quality , making it one of the fines all around.
Cocoa powder Cocoa solids can range from a light brown to a deep reddish brown color. The varying color corresponds to the pH value of the cocoa. Safe, acceptable pH for cocoa ranges from 5.4 to 8.1 depending on how processed the cocoa powder is. Cocoa with a pH of 5.4-5.8 are considered natural powders and have a light brown color. Lightly alkalized cocoa solids have a pH of 6.8-7.2 and are a darker brown color. Moderately alkalized cocoa solids have a pH of 7.2-7.5 and have a deep reddish brown color, and heavily alkalized powders with a pH of 7.5-8.1 have dark red and black colors. Cocoa butter Specifications: Refractive Index (expressed as N40/D): 1.4560-1.458 (40 Deg) Saponification Value (mgKOH/gfat): 190.00-197.00 UnSaponification Value : 0.35 Max Iodine Value (gI/100g): 33-38 Free Fatty Acid (%): 1.5 Max. Melting Point: 32-35 Celsius Degree (max) Moisture (%): 0.2 Max Blue Value : 0.05 Max
Our natural cocoa powders are unsweetedly manufactured through grinding cocoa cakes without adding any other food additive and gmo materials. Its characters are pure cocoa flavors and fragrance, brown colors, little deposit. Its are widely used in chocolate, confectionery, biscuit, ice-cream, drink industries. 1, chemical parameters: Yeast count: max 30cfu/g Mould count: max 80cfu/g Pathogenic bacteria: negative 3, package conditions: G.W25.25kg/bag; n.W25kg/bag in outer kraft paper with inner polyethylene liner 4, storage conditions and shelf life To keep in dry, clean and well-ventilated surrounds and keep away from sunlight, heat source and other strong odors. 5, shelf life: 24 months from production date packed in original package under reasonable storage G.W25.25kg/bag n.W25kg/bag , one mt in 40bags, 16mt in 20"fcl shipments