Cocoa Powder

*. Best Grade (Alkalized Cocoa Powder)

Fat *0% **2%
pH Value : 6.8 - 7.2 (Can be adjusted)
Fineness : (+) *9%
Color : Brown, Dark Brown (Can be adjusted)
Moisture : 5% Max
Ash Content : *2% Max
Total Plate Count, Col/g : Max ***0 Col/g
Molds, Col/g : Max *0
Yeast, Col/g : Max *0
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

*.  Best Grade (Natural Cocoa Powder)
 Fat *0% **2%
 pH Value : 4.8 - 5.2 (Can be adjusted)
 Fineness : (+) *9%
 Color : Brown, Dark Brown (Can be adjusted)
 Moisture : 5% Max
 Ash Content : 8% Max
 Total Plate Count, Col/g : Max ***0 Col/g
 Molds, Col/g : Max *0
 Yeast, Col/g : Max *0
 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
CIF Price To Brazil : $**5 USD/ Metric Ton
Supply Capacity  : ***0MT/Month
MOQ  :     *8MT load 1x*0 ft' container

Specification Of Our Cocoa Cake

Appearance: Fine, free flowing brown powder
Flavor: Characteristic cocoa flavour
Color: Light brown to brown

Physical Characteristics:

1) Appearance: Fine, free flowing brown powder
2) Flavor: natural cocoa flavour
3) Color: Light brown to brown

Chemical Characteristics:

1) Fat content: *0~*2%
2) PH value: 5.0~5.8 ;5.**6.8;6.**7.8,7.**9.5
3) Moisture: 5% max.
4) Ash: *0% max.

Microbiological Characteristics:

1) Total plate count: ***0cfu/g max.
2) Coliforms: *0MPN/**0g max.
3) Yeast count: *0cfu/g max.
4) Mould count: **0cfu/g max.
5) Pathogenic bacteria: Negative