Natural Cocoa Powder,Malaysia price supplier

According to the fat content, cocoa powder can be classified into high-fat, medium fat and low-fat cocoa powder. The fat contents are 22%~24% in high-fat cocoa powder, 10%~12% in medium fat cocoa, and 5%~7% in low-fat cocoa powder.

Product:                    Cocoa Powder, alkaline 10-12 

Description of product:  Cocoa powder is product produced from alkalized cocoa gravel solution K2CO3, which is gently milled at cocoa mass. From cocoa mass is produced from other pressing and other pulverization.

Characteristic:                Tender powder with  brown colour, without any other ingredients. Typical taste, plain without other taste.

Structure:                       Cocoa powder, acidity regulator E501.

Without genetic modify components.

Physical, chemical  and microbiological characteristics:

           Parameter                                   Limits                     

Physico-chemical characteristics:

        Moisture                               max.5,0%   

        Fineness(Through 200 mesh)      min99%

        Fat                                       10% -12%

        PH  value                                 6.5-7.5

        Ash content                        max.11%           

Microbiological characteristics:

       CPM/g                                     max. 5000          

       Coliform/g                               negative        

       Yeast/g                                    max. 50                   

       Salmonella/25g                        negative  

Weight:                25kgs/bag

Wrappage                  multi-wall kraft Paper bag with inset from plastic.

Container loading capacity:

          20’fcl:15mt         40’fcl:25mt

Storage conditions:

       Temperature:          max. 25°C

       Relative moisture:   max: 70%

Minimum durability:        24months