Food Additives Natural / Alkalized Private Label Black Natural 100% Pure Wholesale Export Organic Low Price 25kg Dark Brown Cacao Cocoa Powder

• Certification: ISO
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Substances: Cocoa Powder
• Resource: Natural
• Model NO.: TNN10
• Type: Cocoa
• Color: Dark Brown
• Sample: Avalible
• Shipping: Within 15 Days
• Transport Package: 25kg/Bag
• Specification: 100% cocoa power
• Trademark: TNN
• Origin: China
• HS Code: 1805000
• Production Capacity: 3000 Metric Ton/Metric Tons Per Month

Product Description

 

Product Description

 

General Information
Product Name	natural/alkalized cocoa powder
Appearance	free flowing light brown, brown,dark brown,reddish brown fine powder
Powder Color	light brown,brown;dark brown;reddish brown
Certificates	ISO,HACCP,HALAL,BRC
Intended Use	used in the production of chocolate& confectionery,bakery,ice cream,hot cocoa and instant chocolate,liquid drink...
Physical and Chemical Parameters
PH Value	5.0-5.8/natural,6.0-7.0;6.8-7.2;7.2-8.0/alkalized
Fat Content	10-12%
Moisture	5% max
Ash	8% max for natural cocoa powder;12% max for alkalized cocoa powder
Fineness	99% min through 200 meshes sieves
Microbiological Data
Total Plate Count	5000cfu/g max
Yeast Count	50cfu/g max
Mould Count	50cfu/g max
Enterobacteriaceae	Absent/g
E.Coli.	Absent/g
Salmonella	Absent/25g
Packaging	Multi-kraft Paper bag with PE sheet and separate inside PP bags of 25kg net weight
Max Loading Quantity	15mt/600bags x 25kg/20'FCL 25mt/1000bags x 25kg/40'FCL 26mt/1040bags x 25kg/40'HQ
Storage Conditions	Stored in a cool dry place away from odours, water and heat. It is recommended to: . Store in areas of low humidity, best under 65%. . Store at relatively cool temperatures, preferable maximum 25ºC. . Keep free from foreign odours such as spices, chemicals.
Shelf Life	24months after production date

Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages.

Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder.

Cocoa powder is the cocoa bean (seed) taken from the bean fu (fruit) produced by the cocoa tree. After fermentation, coarse crushing, peeling and other processes, the cocoa bean fragments (commonly known as cocoa cake) are obtained. The powder after degreasing and crushing of the cocoa cake is called cocoa powder. Cocoa powder can be divided into high, medium and low fat cocoa powder according to its fat content. It is divided into natural powder and alkali powder according to different processing methods. Cocoa powder has a strong cocoa aroma and can be used in high-end chocolate, ice cream, candy, pastries and other foods containing cocoa.