Cocoa Powder

Listing ID #121184

Natural Cocoa Powder is produced from the fully fermented seeds of cocoa plants. Cocoa Powder is believed to have several health benefits. It is a good anti-oxidants and rich in several minerals like zinc, iron, chromium, vitamin C etc. Organic Cocoa Powder is effective in reducing high blood pressure. It is also highly beneficial in heart diseases and cancer. It is mainly used for chocolates production. Consequently, we are among the leading Cocoa Powder Manufacturers. We are counted among the prominent Suppliers of cocoa powder which supply their products to many parts of the world. We do supply Natural and Alkalized Cocoa-Powder with light brown color, dark brown, brownish red etc. Applications In the line of confectionary and chocolate. ALKALISED COCOA POWDER 10-12% MA 60 (Malaysia) PHYSICAL & CHEMICAL

Characteristics	Value
Fat content (%)	10-12
Moisture (%)	5.0 Max
Shell Content (%)	1.75 Max
pH	7.0 +/-0.3
Fineness (%) (wet, Through 200 mesh sieve)	99.0 +/ - 0.5

MICROBIOLOGICAL

Total Plate Count per g (%)	5000 Max
Yeast per g	100/gm Max
Mould per g	100/gm Max
Enterobacteriaceae in 1 g	Negative
E. Colli in 1g	Negative
Salmonella in 25g	Negative
Color	Dark Brown

Packing 25kg Kgs Net Bag in 4 Ply Kraft Paper Bag + Ply HOPE ALKALISED COCOA POWDER 10-12% MA 30 (Malaysia) PHYSICAL & CHEMICAL

Characteristics	Value
Fat content (%)	10-12
Moisture (%)	5.0 Max
Shell Content (%)	1.75 Max
pH	6.7 +/-0.3
Fineness (%) (wet, Through 200 mesh sieve)	99.0 +/ - 0.5

MICROBIOLOGICAL

Total Plate Count per g	5000 Max
Yeast per g	100/gm Max
Mould per g	100/gm Max
Enterobacteriaceae in 1 g	Negative
E. Colli in 1g	Negative
Salmonella in 25g	Negative
Color	Brown

Packing 25kg Kgs Net Bag in 4 Ply Kraft Paper Bag + Ply HOPE ALKALISED COCOA POWDER 10-12% MA 800 (Malaysia) PHYSICAL & CHEMICAL

Characteristics	Value
Fat content (%)	10-12
Moisture (%)	5.0 Max
Shell Content (%)	1.75 Max
pH	8.2
Fineness (%) (wet, Through 200 mesh sieve)	99.3 - 99.9
Color	Light Brown

MICROBIOLOGICAL

Total Plate Count per g	5000 Max
Yeast per g	100/gm Max
Mould per g	100/gm Max
Enterobacteriaceae in 1 g	Negative
E. Colli in 1g	Negative
Salmonella in 25g	Negative

Packing 25kg Kgs Net Bag in 4 Ply Kraft Paper Bag + Ply HOPE, 1x20 fcl = 15 MT NATURAL COCOA POWDER 10-12% MN 20 (Malaysia) PHYSICAL & CHEMICAL

Characteristics	Value
Fat content (%)	10-12
Moisture (%)	5.0 Max
Shell Content (%)	1.75 Max
pH	5.7 +/-0.3
Fineness (%) (wet, Through 200 mesh sieve)	99.0 - 0.5

MICROBIOLOGICAL

Total Plate Count per g	5000 Max
Yeast per g	100/gm Max
Mould per g	100/gm Max
Enterobacteriaceae in 1 g	Negative
E. Colli in 1g	Negative
Salmonella in 25g	Negative
Color	Light Brown

Packing 25kg Kgs Net Bag in 4 Ply Kraft Paper Bag + Ply HOPE, 1x20 fcl = 15 MT ALKALISED COCOA POWDER 10-12% MR 30 (Malaysia) PHYSICAL & CHEMICAL

Characteristics	Value
Fat content (%)	10-12
Moisture (%)	5.0 Max
Shell Content (%)	1.75 Max
pH	6.5 +/-0.3
Fineness (%) (wet, Through 200 mesh sieve)	99.0 + - 0.5

MICROBIOLOGICAL

Total Plate Count per g	5000 Max
Yeast per g	100/gm Max
Mould per g	100/gm Max
Enterobacteriaceae in 1 g	Negative
E. Colli in 1g	Negative
Salmonella in 25g	Negative
Color	Red

Packing 25kg Kgs Net Bag in 4 Ply Kraft Paper Bag + Ply HOPE