We are the leading cocoa products supplier in Malaysia
Butter-p1.html" style="text-decoration:underline;font-weight:bold;" target='_blank'>Cocoa butter is the main ingredients of chocolate.
Cocoa butter is a kind of plant stearin extracted from cocoa serosity by means of physical pressing. Its liquid state is lemon yellow to light golden yellow, and its solid state is light golden yellow to brown yellow. Cocoa butter has special fragrance of cocoa, and short plasticity range — almost all solid state at the temperature of 27°C below (It starts to melt at 27.7°C). It melts quickly as temperature rises, and completely melts at 35°C. Therefore, it is a kind of grease characterized by hardness and fast dissolution.
Cocoa butter is one of the stablest edible oil we have known. Containing natural antioxidant which prevents deterioration, it can be preserved for 2-5 years and used for purposes except food. Due to lubricative nature and sweet smell, it is a raw material used by many high-end cosmetics and skin care products.
Cocoa butter
1)Physical Specifications:
Color and Iuster(melting): Bright lemon yellow to light golden yellow
Odour and Taste: Natural cocoa smell, must not taste mouldy or burnt
Transparence: Clean & Clear
2)Chemical Specifications:
Refractive Index(expressed as N40/D): 1.456-1.459
Saponification Value: 188-198 mgKOH/g fat
Iodine Value(Wijs): 33-42 gl/100g
Color Value: 0.15 gK2Cr2O7/100ml H2SO4
Free Fatty Acids(Expressed as %m/m oleic acid): 1.75% max
Moisture and Other Volatile Matter Content: 0.2 max
Melting Behaviour (Slip point): 30-34 degree Celsius
Arsence: 0.1 mg/kg max
3)Packaging&Weight: paper carton with inner polyethylene liner.
N. W.: 25 kg
G. W.: 25.65 kg
4)Quantity of 20'FCL: 800cartons, Total: 20MT 5)Certificate: ISO9001, HACCP, GMP.
We have do the cocoa bussiness for 20 years, we are the leading supplier of cocoa products in Malaysia.
The specifications of the high fat alkalized cocoa powder:
1. Physical Characteristics:
1) Fineness: 99.0-99.9% through 200 micron sieve
2) Appearance: Fine, free flowing brown powder
3) Flavour: Characteristic cooca flavour
2. Chemical Characteristics:
1) Fat content: 22-24%
2) PH value: 6.2-6.8&7.0-7.8&6.8-7.2&7.2-7.8….
3) Moisture: 5% max
4) Ash: 10% max
3. Microbiological Characteristics:
1) Total plate count: 1000 cfu/g max
2) Coliforms: 30 mnp/100g max
3) Yeast count: 40 cfu/g max
4) Mould count: 50 cfu/g max
5) Pathogenic bacteria: Negative
Quantity: Per 20'FCL: 600 bags × 25 kg 15.000 metric tons
Per 40'FCL: 1000 bags × 25 kg 25.000 metric tons
N.W: 25 kg/craft bag
G.M: 25.25kg/craft bag
Certification: GMP, HACCP, ISO, KOSHER, HALAL
Shelf life: 2 years
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.
Alkalized powder has three alkalization ways — pre-alkalization, interim-alkalization and post-alkalization. It has strong natural cocoa aroma. In addition to direct application in chocolate and beverage production, alkalized cocoa powder can also be used in tobacco, pharmaceutical and other industries
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