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Natural Cocoa Powder(FCC IV)

Natural Cocoa Powder(FCC IV)

  • FOB Price:
  • US 1.00-2.00 /Ton Get Latest Price
  • Order Quantity:
  • 1-30000 /Ton Get Latest Price
  • Business:
  • Sodium Bicarbonate,Ammonium Bicarbonate,Glycerol Monostearate,Distilled Monoglyceride,Cocoa Powder
  • Export:
  • 91% - 100%
  • Volume:
  • US$50 Million - US$100 Million
  • Address:
  • Room 1102, Bldg. 1, No. 666, Jiangshan South Road, Huangdao Dist., Qingdao, Shandong, China (Mainland)

Product Detail

Quick Details
  • Product Type:cocoa Ingredients
  • Type:cocoa Powder
  • Form:powder
  • Packaging:bag
  • Color:light Brown
  • Cocoa Content:99.0 %
  • Shelf Life:2 Years
  • Weight (kg):25
  • Place Of Origin:shanghai China (mainland)
  • Brand Name:lambert
  • Model Number:fcc Iv
  • Colour: Brown
  • Taste:bitter
  • Useful: Chocolate/cake/biscuit/drinking
  • Fat:10-12%,4-6%,20-22%

Natural cocoa powder

Introduction:

Cocoa powder is a kind of nutritious food, which contains not only high-calorie fat but also rich protein and carbohydrate. Cocoa powder also contains certain amount of alkaloid, theobromine and theine, which function to dilate blood vessels and promote blood circulation. Consuming cocoa products is very beneficial to human health.


Natural cocoa beans are used to go through screening, roasting, grinding, alkalization, sterilization, machine pressing, milling and other processes on imported hydraulic press machine production lines, to produce cocoa powder, which has natural cocoa fragrance.

 

According to fat content, cocoa powder is divided into high-fat, medium-fat and low-fat cocoa powder. High-fat cocoa powder contains 22-24% fat; medium-fat cocoa powder contains 10-12% fat; and low-fat cocoa powder contains less than 10% fat.


Natural cocoa powder has PH value of 5.0-5.8 and strong natural cocoa aroma. In addition to direct application in chocolate and beverage production, cocoa powder can also be used in tobacco, pharmaceutical and other industries.

 

 

NATURAL COCOA POWDER 10-12%:

 

Physical Characteristics:

1) Fineness: 99.0-99.7% through 200 micron sieve

2) Appearance: Fine, free flowing brown powder 

3) Flavor: Characteristic cocoa flavour

 

Chemical Characteristics:

1) Fat content: 10~12%

2) PH value: 5.0~5.8

3) Moisture: 5% max.

4) Ash: 7% max.

 

Microbiological Characteristics:

1) Total plate count: 1000cfu/g max.

2) Coliforms: 30MPN/100g max.

3) Yeast count: 50cfu/g max.

4) Mould count: 50cfu/g max.

5) Pathogenic bacteria: Negative

             

Packing: 25kg kraft bag           Loading quantity: 15mts/20’FCL

Shelf life: two years               Storage: In cool,dry storage and free from sun light.

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