Find Verified Cocoa Powder Suppliers, Manufacturers and Wholesalers

Appearance : Fine, free flowing powder
Color and luster(melting) : Dark Brown
Odor and taste : Normal cocoa smell
Fat content : 10-12%
Ph value : 6.8-7.2
Moisture : 5% max
Ash : 12% max
Fineness : 99.0-99.9%
Total plate count : 5000cfu/g max.
Coliforms : 30mpn/100g max.
Yeast count : 50cfu/g max.
Mould count : 100cfu/g max
Pathogenic bacteria : Negative

Appearance : Fine, free flowing powder
Color and luster (melting) : Brown
Odor and taste : Normal cocoa smell
Fat content : 10-12% or 5-9%
Ph value : 6.2-6.8
Moisture : 5% max
Ash : 12% max
Fineness : 99.0-99.9%
Total plate count : 5000cfu/g max.
Coliforms : 30mpn/100g max.
Yeast count : 50cfu/g max.
Mould count : 100cfu/g max
Pathogenic bacteria : Negative

Natural Cocoa Powder is a finely milled cocoa ingredient produced from cocoa cake after cocoa beans are fermented, dried, roasted and pressed to remove a portion of cocoa butter. Unlike alkalized cocoa powder, natural cocoa powder is not treated with alkali, giving it its characteristic reddish-brown color, acidic pH and distinctive cocoa flavor.

Appearance : Fine, free flowing powder
Color and luster (melting) : Brown
Odor and taste : Normal cocoa smell
Fat content : 10-12% or 5-9%
Ph value : 5.0 min
Moisture : 5% max
Ash : 12% max
Fineness : 99.0-99.9%
Total plate count : 5000cfu/g max.
Coliforms : 30mpn/100g max.
Yeast count : 50cfu/g max.
Mould count : 100cfu/g max
Pathogenic bacteria : Negative

Natural Cocoa Cake is a cocoa-processing by-product obtained after pressing roasted and ground cocoa beans to remove a portion of cocoa butter. The resulting cocoa cake is commonly milled into natural cocoa powder or used as a raw material for chocolate, bakery, beverage and food-processing applications.

Appearance : Kibbled
Color and luster (melting) : Brown
Odor and taste : Normal cocoa smell
Fat content : 10-12%
Ph value : 5.0 min
Moisture : 5% max
Ash : 12% max
Fineness : 99.0-99.9%
Total plate count : 5000cfu/g max.
Coliforms : 30mpn/100g max.
Yeast count : 50cfu/g max.
Mould count : 100cfu/g max
Pathogenic bacteria : Negative

Appearance: Fine, free-flowing powder

Color and luster (melting): Brown

Odor and taste: Normal cocoa smell

Fat content: 10-12% or 5-9%

Ph value: 5.0 min

Moisture: 5% max

Ash: 12% max

Fineness: 99.0-99.9%

Total plate count: 5000cfu/g max.

Coliforms: 30mpn/100g max.

Yeast count: 50cfu/g max.

Mould count: 100cfu/g max

Pathogenic bacteria: Negative

Alkalized Brown Cocoa Powder
Appearance: Fine, free-flowing powder

Color and luster (melting): Brown

Odor and taste: Normal cocoa smell

Fat content: 10-12% or 5-9%

Ph value: 6.2-6.8

Moisture: 5% max

Ash: 12% max

Fineness: 99.0-99.9%

Total plate count: 5000cfu/g max.

Coliforms: 30mpn/100g max.

Yeast count: 50cfu/g max.

Mould count: 100cfu/g max

Pathogenic bacteria: Negative

EXWIKA JAVA GLOBAL Indonesian Cocoa Powder Supplier

Discover the rich flavor of Indonesia through our premium Cocoa Powder. Sourced from the best cocoa beans in Indonesia, high quality, food-grade, and ready for export.

We offer a wide range of cocoa powder types:

*Premium Quality
Fat: 10-12%
pH: 5.4-6.7 (Natural) / 6.8-7.2 (Alkalized)
Color: Brown to Dark Brown
Taste: Deep, bold cocoa flavor
Moisture: Max 5%
Fineness: ±99%
Shelf Life: 2 years

*Low Fat
Fat: 8-10%
pH: 5.0-6.0 (Natural) / 6.8-7.2 (Alkalized)
Suitable for low-calorie formulations

*High Quality (Black Cocoa)
Fat: 8-10%
pH: 7.0-8.5 (High Alkalized)
Color: Intense black
Ash: Up to 12%

Ideal for dark bakery products
All products are finely ground, highly aromatic, and have a strong cocoa taste that enhances the quality of your end products.

Cocoa Powder is a fine, dry powder produced by grinding roasted cocoa beans after most of the cocoa butter has been removed. It is widely used in chocolate-making, baking, beverages, and confectionery for its rich chocolate flavor and aroma.

Types of Cocoa Powder
Natural Cocoa Powder: Light brown, acidic taste, strong cocoa flavor
Alkalized (Dutch-Processed) Cocoa Powder: Darker color, milder taste, less acidity

Specifications
Appearance: Fine, free-flowing brown powder
Color: Light brown to dark brown (depending on type)
Flavor & Aroma: Strong characteristic cocoa taste
Fat Content: Typically 10%-24% (varies by grade)
Moisture Content: Max 5%
pH Level:
Natural: 5.0-6.0
Alkalized: 6.8-8.0
Purity: 100% Cocoa solids (defatted cocoa cake)
Shelf Life: 12-24 months under proper storage conditions
Storage: Cool, dry place away from moisture, heat, and strong odors
Packaging: 400 kg food-grade bags or cartons with inner liners

Applications :
Chocolate and confectionery products
Bakery items (cakes, cookies, brownies)
Beverages (hot chocolate, cocoa drinks, shakes)
Ice creams and desserts
Flavoring in dairy and nutritional products

Cocoa Type : Natural
Fat Content : 12%
Application : Bakery, Confectionery
Color : Light Brown
pH Range : 8.0
Processing : Spray Dried

Bhandari Export is a trusted exporter and supplier of premium quality food products serving clients across the global market. Established in 2026, the company specializes in delivering high-quality agricultural and processed food products with a strong commitment to freshness, purity, and international standards.

Our product portfolio includes Spices & Masalas, Natural Jaggery Products, Premium Rice, Dry Fruits & Nuts, Fresh Fruits, Natural Mushrooms, and Fresh & Frozen Vegetables. We ensure strict quality control at every stage to provide products that meet the expectations of global buyers and bulk importers.

Under the leadership of Ms. Shital Bhandari, our organization is dedicated to building long-term business relationships by offering reliable supply chains, competitive pricing, and timely delivery. With a focus on quality sourcing and efficient export operations, we aim to become a dependable name in the worldwide food export industry.

Indonesian cocoa powder is used across beverage, bakery, confectionery, and food manufacturing industries where color consistency, flavor profile, and processing stability are important for downstream production. Buyers often require not only reliable cocoa powder specifications, but also dependable export coordination and documentation support throughout the shipment process.
AHC supports cocoa powder supply through structured sourcing, export-grade preparation, and coordinated handling designed for industrial and commercial applications. Natural and alkalized cocoa powder variants may be prepared according to buyer requirements, application objectives, and processing profiles.
Our cocoa powder is suitable for beverage mixes, bakery systems, confectionery products, chocolate applications, and ingredient manufacturing requiring controlled cocoa characteristics and export-oriented handling standards. Supporting documentation such as Certificate of Analysis (COA), packaging details, and export documentation can be coordinated based on shipment requirements.
Packaging formats, shipment structures, and sourcing arrangements can be adjusted according to buyer profile, market destination, and commercial volume. Through the Indonesia cocoa supply network, AHC aims to support buyers seeking stable cocoa powder supply with practical export coordination and flexible sourcing capability.

Cocoa Products

Natural Cocoa Powder

Cocoa Products

Alkalised Cocoa Powder

**Cocoa Powder Premium Quality**

Our premium cocoa powder is finely processed from high-quality cocoa beans to deliver a rich, deep chocolate flavor and smooth texture. Carefully produced to preserve its natural aroma and nutritional value, it is ideal for a wide range of culinary applications.

Naturally rich in antioxidants and essential minerals, cocoa powder is a versatile ingredient used in both sweet and savory recipes, offering a strong chocolate taste without added sugar.

**Key Features:**

* 100% natural cocoa powder
* Rich, deep chocolate flavor
* High in antioxidants and minerals
* Smooth texture and strong aroma
* No added sugar or additives

Perfect for baking, desserts, beverages, smoothies, and confectionery, cocoa powder is an essential ingredient for chocolate lovers and professional kitchens alike.

Cocoa powder is rich in polyphenols and other beneficial compounds that offer several health benefits, including improved heart and brain health, enhanced mood, better blood pressure regulation, and a boosted immune system.

Fat Content - 52.5
Moisture Content - 0.60
Ph - 5.30
Fineness - 99.5
Total Ash - 6.3
FFA - 060

Fat Content - 53.1
Moisture Content - 0.66
Ph - 6.20
Fineness - 99.7
Total Ash - 7.6
FFA - 0.40

Fat Content 10-12%
Ph Value 5.1 to 6.0
Moisture Maximum 5
Ash content maximum 3.42%
Total Plate Count 1824 cfu/g
Fineness 99.86%

Fat Content - 53.1
Moisture Content - 0.66
Ph - 6.20
Fineness - 99.7
Total Ash - 7.6
FFA - 0.40

Fat Content - 53.1
Moisture Content - 0.66
Ph - 6.20
Fineness - 99.7
Total Ash - 7.6
FFA - 0.40