Find Verified Cocoa Cake Suppliers, Manufacturers and Wholesalers

Cocoa Cake is rich in nutrients, protein & carbohydrates, has a strong natural cacao aroma and is commonly used in chocolate and beverage production.

1. Product Name: Natural Cocoa Cake
2. Ingredients: 100 % from cocoa bean
3. Intended Use: Raw material for cocoa powder.

4. Organoleptic Description:
Appearance Kibbled
Color Light Brown
Taste Typical Cocoa, no off flavors
Odor Rich Cocoa Aroma, no off flavors

5. Physical and Chemical Parameters
Specification:
Moisture % 5.0 max
Fat Content % 10 -12
pH - 5 - 6
Lead (Pb) mg/kg 1.0 max
Cadmium (Cd) mg/kg 0.5 max
Mercury (Hg) mg/kg 0.03 max
Tin (Sn) mg/kg 40.0 max
Arsen (As) mg/kg 1.0 max

6. Microbiological Parameters
Specification:
Total Plate Count cfu/g 5000 max
Yeast cfu/g 50 max
Mould cfu/g 50 max
Enterobacteriaceae /g Negative
Salmonella /25 g Negative
E.coli APM/g < 3

7. Standard: Based on SNI No. 01-7553-2009

8. Packaging:
Multi-layer paper bags, food grade, with plastic polyethylene respiration in them.
Nominal weight of 25 kg / net bag.

9. Optimum Storage Conditions:
Store in a cool dry place away from strong odours, protected against water and heat.
It is recommended to:
Store in areas of low relative humidity, best under 60%.
Store at relatively cool temperatures, preferably maximum 25C.
Keep free from foreign odors such as coffee, tea, spices, chemicals etc.
Transport temperatures should be ambient , recommended below 25C.

10. Shelf Life: Two years under recommended storage conditions.

Ghanaian Origin

Product Spesification

10/12 Natural Indonesian Cocoa Press Cake

Moisture (%max) : 2.5 - 5
pH : 5.6 - 5.9
Fat Content (%) : 10-12
Shell Content (%) : 1.75
Molds (c/g max) : 50
Yeast (c/g max) : 50
TPC (c/g max) : 5,000
Coliform : Absent
E. Coli : Absent
Salmonella in 375g : Absent
Packing in paperbag : 25kg (nett)

*Our company produced 3 types of cocoa cake (HS CODE 18032000)
-Cocoa cake we produced has 3 color type (Dark brown, Medium brown, brown)

*Product packaging
- Outer packaging= double layer kraft paper
- Inner packaging= food grade plastic bag

*Weight
-All types cocoa cake weigh 25 kg per bags.
-1 container 20 ft can load until 16 Metric Tons.

*Minimum Order Quantity
- full container load 1 x 20 ft or to be discuss by buyers

Cocoa Cake Natural 10-12% Venezuela at EUR 4.600* /mt FCA Austria.-
Big Bags.-
9.2 ton available.-
Processed in Europe.-

This product is produced from non-GMO materials.-
Payment in full before release.-
We can also arrange transport to your location.-
Sample available upon request.-

(*)Please bear in mind that our prices are linked to NY market, therefore the given price will vary from time to time.-
Price updated date: 15/Nov/2024

Cocoa Cake is produced from compressed cocoa liquor. Cocoa cake can be further processed into either natural or alkalized cocoa powder.

FREE SAMPLE AVAILABLE.

Payment Terms: L/C.

Process of cocoa cake:
Beans are heated before being pressed. The beans are pressed, then after extraction of the fat, there is cocoa cake. A reddish-brown kibbled cake; characteristic type of fat-reduced natural cocoa cake, with no foreign flavors or odors present.

Fat % on a dry basis: �±10-15%
Moisture content: â?¤ 4,5
pH: 5,6�±0,4

TPC(cfu/g): â?¤ 5000
Yeast (cfu/g): Non-Attendance
Mold (cfu/g Non-Attendance
Salmonella (/25): Negative
Enterobacteriaceae (MPN/g): Negative
E.Coli (MPN/g): Negative

Cocoa cake
FFA 1,74% - 12%
FAT 10% - 25%

Brand Name: Desire

Place of Origin: Bulgaria

Unit Packing: 40 grams

Flavor :Honey

Storage: In a dry, well-ventilated place protected from direct sunlight

Shelf Life: 6 months

Ingredients: Wheat flour, glucose fructose syrup, cocoa glaze 17% (sugar,
refined fully hydrogenated palm fat, cocoa powder (10-12% fat), dry whey,
lactose, emulsifier: soy lecithin, flavorant: vanilla, salt) sunflower oil,
bee honey 3%, cinnamon powder 1%, sweeteners: sodium bicarbonate, ammonium
bicarbonate.

Barcode Packaging: 3800204941041
Barcode Box: 3800204941034
Number of packages per boxes: 24 pieces
Weight box, gross:­1,085 kg
Weight box, net: 0,960 kg
Box size: 235/210/140 mm
Number of boxes per pallet: 165 pieces
Pallet weight: 179,025 kg

Cocoa Cake Mix
Unit Net Weight (Gr.) 350
Master Carton Volume (m3) 0,019
Content in Master Carton 12
Master Carton Gross Weight (Kg.) 4,95
Quantity in Master Carton 12
20 FT Container Capacity 1784
40 FT Container Capacity 4109
Packaging Style Box

You will need:
3 eggs, 100ml oil (125 g margarine if wanted), 1 glass of milk (200 ml), 1 spoon of water

Preparation:
Grease a mould as you desired. Set the temperature of the oven and preheat oven. 1. Turbo cooking: 160 �°C 2. Convection cooking 170 �°C

Preparation of The Dough:
Pour the cake flour mixture in the mixing bowl; add eggs, oil and milk to the mixture. Stir the mixture first in the low and in the high speed with a mixer for 3 minutes.

Shaping the Dough :
Put 2/3 of the dough in the prepared cake mould. Add the cocoa mixture in the box to the remaining dough in the mixing bowl and stir with mixer adding 1 spoon of water in low speed. Pour the cocoa dough on the white dough in the mould and spread it in spirals from sides to the ends and repeat starting from the opposite side.

Cooking :
Put the mould into the ovenâ??s middle rack and cook the cake cooking time 45-55 minutes. In the 14th minute of cooking scratch with a knife in 1 cm depth and continue cooking . At the end of the period, take the cake out of the oven, wait for 10 minutes and open the mould. Slice and serve after the cake is cooled.

Fineness: 99.0-99.9% through 200 micron sieve

Appearance: fine, free flowing brown powder

Flavor: characteristic cocoa flavour

Total plate count: 1000cfu/g max.

Coliforms: 30mpn/100g max.

Yeast count: 50cfu/g max.

Mould count: 50cfu/g max.

Pathogenic bacteria: negative


25kilo bags

Organic and standard cocoa powder.

We produce all kind of cake (layer cake, brownie, donut) in variety of flavors such as chocolate, vanilla, butter And different packaging.

Variant ; Cheese , Chocolate

Oreo Soft Cake 12 pcs x 12 pack x 16 gr

1. Premium Grade 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


2. Premium Grade Natural Cocoa Powder.

Fat : 10% -12%
pH Value : 5.0 - 5.5
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 8% 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

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

Black Cocoa Powder at USD 1,500.00 / MT /FOB Jakarta, Indonesia


Fat : 10% -12%
pH Value : 7.5 - 8.5
Fineness : (+) 99%
Colour : Black
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

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

Black Cocoa Powder

Fat : 10% -12%
pH Value : 7.5 - 8.5
Fineness : (+) 99%
Colour : Black
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