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Alkalized Premium Cocoa Powder

(1.0)
Supplier From Indonesia
May-25-25

*Product Specifications:*

* *Fat Content:* 10% - 12%
* *pH Value:* 6.8 - 7.2
* *Fineness:* (+/-) 99%
* *Color:* Brown, Dark Brown
* *Moisture:* 5% Max
* *Ash Content:* 12% Max
* *Flavor:* The Best Cocoa Taste

*Key Features:*

* *Premium Quality:* Delivers a superior cocoa flavor, making it "The Best Cocoa Taste" for discerning palates.
* *Optimal Fat Content:* With 10%-12% fat, it provides a richer texture and deeper flavor compared to lower-fat options.
* *Alkalized Process:* Ensures a smoother, less acidic profile and a beautiful, dark color, perfect for a variety of applications.
* *Exceptional Fineness:* Guarantees easy blending and a smooth consistency in all your culinary creations.
* *Extended Shelf Life:* Enjoy the fresh quality for up to 2 years from the manufacture date.

*Applications:*

Ideal for gourmet baking, premium beverages, confectionery, desserts, chocolate products, and any application where a truly exceptional cocoa taste is desired.

Price and Minimum Quantity

Price: $2850 - $3500 / Metric Ton (FOB)
MOQ: Not Specified
Product Grade: A
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We are PT. SINAR PELITA JAYAABADI a manufacturer in� Cocoa� Processing based in Indonesia. Our core activities can be divided into manufacturing and export under its own company, We mainly manufacture both natural and alkalized� cocoa� powder� 10-12% with various types/grades, pH range, assorted colors upon buyers. Packed in ply kraft 25 kgs net with inner in HD plastic bag, 680 bags in a 1X20\'FCL.
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FOR STERILISATION SERVICES + 200 USD/MT� 


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Fat: 10 - 12%
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Salmonella, Col/g: Negative
Enterobacteriacase, Col/g: negative
Coli form, Col/g: Negative
Staphylococcus, Col/g: Negative
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Cocoa powder is the end product of dried and grounded cocoa cake. It includes fermentation and roasting of cocoa beans, then pressed to extract most of the fat, producing cocoa cake. As for the application, Cocoa powder is essential in adding flavor to any desserts and beverages. Therefore, we have cocoa powder that varies in pH, fat content, color, and grade.

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Ash Content: Max. 12%
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Lab Analysis:
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Molds (Col/g): Max 50 Col/g
Yeast (Col/g): Max 50 Col/g
E. Coli (Col/g): Negative
Salmonella (Col/g): Negative
Enterobacteriacase (Col/g): Negative
Coli Form (Col/g): Negative
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Fat : 10% -12%
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Fat : 10% -12%
pH Value :  6.8 - 7.2  
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
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Sample Available
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Supplier From Bandung, West Java, Indonesia
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ALKALIZED COCOA POWDER


Fat : 10% -12%
pH Value :  6.8 - 7.2  
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years
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(4.8)
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Supplier From Bandung, West Java, Indonesia
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ALKALIZED COCOA POWDER


Fat : 10% -12%
pH Value : 6.8 - 7.2
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years
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