Zinc Sulphate Monohydrate is used as fertilisers for soils; also used in agricultural, chemicals, pigment, textile and leather industry.
Also required for curing the mineral deficiency in crops, our Monohydrate and Heptahydrate Zinc sulphate is available in varied packing options and competitive rates.
1767 Zinc Powder Suppliers
Short on time? Let Zinc Powder sellers contact you.
Zinc Sulphate Monohydrate is used as fertilisers for soils; also used in agricultural, chemicals, pigment, textile and leather industry.
Also required for curing the mineral deficiency in crops, our Monohydrate and Heptahydrate Zinc sulphate is available in varied packing options and competitive rates.
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.
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
Our Noble Kava plant is grown in the Kadavu Island, acknowledged to be the best kava from the Fiji Isles.
Our Kava is the best for relaxation purposes and also to be consumed by Kava drinkers around the World.
Our Kava is around 4 to 5 years of maturation, selected from the best and prepared and pounded to be the best.
It's the maturation and best preparation that makes the best kava drink!
Cocoa Powder Specifications - JB100
Product Category - NATURAL
Product Type - Natural
Product Code - JB100-11
Physical and Chemical Characteristics:
pH - 5.0-5.9
Fat Content (%) - 10 - 12
Fineness, (%< 75m) - 99.75min. (wet method, through 200 mesh sieve)
Moisture (%) - 5.0 max.
Shell Content (%) - 1.75max (Shell in Nib after Winnowing)
Colour - Up to standard
Flavour - Up to standard
Microbiological Characteristics:
Total Plate Count / g - 3,000 max.
Yeast & mould / g - 50 max.
Enterobacteriaceae / g - Negative
Coliforms / g - Negative
E. coli / g Nega tive
Salmonellae / 100g Negative
These specifications apply at the time the goods leave the factory. They are analyzed according to the methods of analysis as described in in-house testing methods.
Product Description
Cocoa powder is the final product obtained by mechanical pulverization of cocoa pressed cake.
Packaging
25kg pasted valve paper bag, which has 3-ply SCL HP where the second ply is with PE coated and a layer of thermo valve coating.
1000kg big bag, which has internal PE liner
Our products conform to all food regulations in the country of destination and they have not been sterilized by fumigation or irradiation.
Shelf Life
24 months in original packaging
Keep cocoa powder in cool, dry storage and free from foreign odours
Description
10-12% natural cocoa powder.
Characteristics
Mild, smooth, fruity and pleasant after taste.
Usage
Mainly used for compound chocolate, chocolate syrup and coatings.
