Being one of the trusted firms in the industry, we are highly engaged in providing a unique range of Cocoa Powder. Packaging Size100 gFormPowderFlavorChocolatePackaging TypeBottleEggless TypeYes
Product Specification : Cocoa Powder Physical 1. Odour : Characteristic of cocoa 2. Taste: Characteristic of cocoa 3. Colour : Dark Brown 4. Fineness : 96 -99 % Chemical 1. Moisture : Max 5 % 2. Ash: 10 - 15 % 3. Protein : 12 - 15 % 4. Fat Content : 10.0 -12.0 % 5. Carbohydrate: 55 - 58 % 6. Shell: < 2 % 7. pH : 6.5 - 7.0 Microbiological 1. Total Plate Count : < 5,000 /g 2. Coliform : < 50 MPN/g 3. Salmonilla : Negative 4. E.Coli : Negative 5. Moulds: < 100/g 6. Yeast: < 100/g
Product Specification Cocoa Powder Physical 1. Odour : Characteristic of cocoa 2. Taste: Characteristic of cocoa 3. Colour : Light Brown / Brown 4. Fineness : 96 -99 % Chemical 1. Moisture: Max 5 % 2. Ash: 10 - 15 % 3. Protein : 12 - 15 % 4. Fat Content : 10.0 -12.0 % 5. Carbohydrate: 55 - 58 % 6. Shell: < 2 % 7. pH : 5.2 - 6.0 Microbiological 1. Total Plate Count: < 5000 /g 2. Coliform : < 50 MPN/g 3. Salmonilla: Negative 4. E.Coli : Negative 5. Moulds: < 100/g 6. Yeast: < 100/g
Natural cocoa powder, alkalized cocoa powder, black cocoa powder, chicken powder, cellulose sausages casing, sodium tri poly phosphates, sodium acid pyro phosphate, isolate soy protein 90% for meat & dairy application, vital wheat gluten, potassium sorbate, sorbic acid, sodium cmc, guar gum etc....
Cocoa Products Natural Cocoa Powder
Cocoa Products Alkalised Cocoa Powder
Cocoa Absolute
A HIGH QUALITY FOR MANUFACTURING ICE CREAM AND CHOCOLATES.
Cocoa powder Low fat-10/12 % Colour-light brown to dark reddish brown to black Moisture content-max 5% Ph- 7 Ash content-10/11%
Ghanaian Origin 10-12% fat 5.2-5.6 pH
Ghanaian Origin
Used In Ice Cream, Cakes, & Biscuits Industries. Brand:- JB cocoa, Barry calibo, Danora, & Indian.
Cocoa powder
Light Brown Cocoa Powder has a smooth texture. It is heavily utilized in Industries like Bakery, Conf. & culinary, Beverages, Soft Drinks, Ice-Cream & others, Depending upon the recipe.
Natural cocoa is natural powder from roasted cocoa beans. It is acidic and bitter, with a very strong & concentrated chocolate flavor. It is used in Industries like Bakery, Conf. & culinary, Beverages, Soft Drinks, Ice-Cream & others, Depending upon recipe.
Alkalized Cocoa Powder with Smooth Mouth Feel. Very good for Chocolate Manufacturing. Also this product is heavily utilized in Industries like Bakery, Conf. & cullinary, Beverages, Soft Drinks, Ice-Cream & others, Depending upon reciepe.
Dark brown cocoa powder is cocoa powder that has been washed in a potassium solution that neutralizes its acidity. Dark brown cocoa powder is widely used in chocolate manufacturing & cake manufacturing, It is Also used in the ice-cream industry, bakery industry, confectionery industry & others.
Sr. No. CHARACTERISTICS EXAMINED RESULTS 1 Colour Reddish Dark Brown 2 Moisture% =98 6 Total Plate count (per gram) >=950 7 Coil-forms (per 100 gram) >=90 8 Yeast Count (per gram) 50 9 Mould Count (per gram)
Single origin cocoa powder, is made with best quality fine graded cocoa beans from South Indian organic farms. You will find the aroma of Indian flavor in this single origin cocoa powder. It has 100% dark cacao powder with 22% pure cocoa butter and absolutely no sugar, no artificial flavors, no preservatives added. For Diabetic Chocolate Lovers: Consuming best quality chocolate helps your sugar levels under control. This 100% pure dark and organic cocoa powder definitely good for your diet and to keep your sugar levels and blood pressure levels in control. You may consume it with milk or water. For professional chefs and bakers: Introduce the best quality chocolate in your recipes and food, explain the importance of good quality chocolate to your customers. You as the chef can break the myth that chocolate is bad. Good chocolate is very good for everyone.
99.99% Pure Cocoa, Suppliers to Nestle and Cadbury in EU. Origin - African Loading Port - Lagos, Nigeria MOQ - 1 FCL Powder - Fine
