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Quick Details

  • Product Type: Cocoa Ingredients
  • Type: Cocoa Powder
  • Form: Powder
  • Cocoa Content: 100 %
  • Max. Moisture (%):: 5%
  • Fineness (%):: 99%
  • Certification:: GMP, HACCP, ISO, KOSHER, QS
  • Shelf Life:: 2 years
  • Weight (kg):: 25
  • Weight Per Package: 25kgs
  • Fat Content:: 10-12%
  • Physical Characteristics: NATURAL COCOA POWDER
  • ALKALIZED COCOA POWDER: Chemical Characteristics
  • Microbiological Characteristics: MIN. ORDER QTY 15MT

Packaging & Delivery

Packaging Details In craft paper bags with inner polythene liner, 25kg net each
Delivery Time About 15-20 days after prepayment or the receipt of L/C.

Specifications

Natural cocoa powder/ alkalized cocoa powder
1.hight quality
2.natural cocoa,alkalid cocoa
3.Cocoa Seed Extract

Natural cocoa powder/ alkalized cocoa powder

 

  

Name:Cocoa Powder

CAS NO. 127-09-3

PURITY: 10-20%

TYPE: Emulsifiers

APP:light brown

GRADE:FOOD GRADE

 

 

 

Specification: Natural & Alkalized Cocoa Powder

 

1,Natural & Alkalized

 

Cocoa Powder

 

Cocoa powder is the end product from a pressing or extraction process that removes a significant portion of the fat or cocoa butter from the cocoa bean. The starting cocoa bean material that is pressed is usually in the form of chocolate liquor. This liquor contains no alcohol but is simply the roasted cocoa bean material (either whole beans or ground beans referred to as nibs) that is finely ground and refined into a paste that becomes fluid at temperatures above 40°C. This fluid paste or chocolate liquor is then subjected to a pressing process at 6000-12,000 psi., removing most of the fat or cocoa butter from the liquor. The resulting material is called “cocoa press cake” and typically contains from 10-12% residual cocoa butter, reduced from approximately 54% cocoa butter. This press cake is then mechanically broken into smaller pieces and subsequently ground into a fine powder which is commonly known as “cocoa powder”.

 

 

 

Natural Cocoa Powder

 

Natural cocoa powder comes from pressing cocoa beans with no additional modifications. The resulting natural cocoa powder is usually a light brown color.

 

 

 

2,Alkalized Cocoa Powder

 

Alkalized cocoa powders, sometimes referred to as Dutched, come from cocoa nibs and/or chocolate liquor that have been treated with mild alkali solutions in order to raise the pH. This alkalizing or dutching process is a safe and approved process for cocoa that is used to modify the color, taste, and functionality of cocoa powder in food products. Alkalization can be used to create a range of dark brown and red-brown colors that add desirable appearances to some food products that contain cocoa powders. Alkalization can improve taste by reducing some of the sourness and bitterness associated with natural cocoa powders. The alkalization of cocoa powder can also improve the solubility of cocoa powder in certain beverage applications.

 

3,Use

 

chocolate ,sweet ,biscuit, waffle,medicine

 

4.Packaging & Delivery

 

Packaging Detail:   25kg/bag or as requested by customers.

 

 

 

Delivery Detail:     within 15 days after confirming order

 

5 .Storage

 

Store at a cool,dry and well ventilated place. keep away from strong odour or volatile materials and moisture.

 

 

 

 

 

5. Introduction of my company

 

 

 

FAQ:

 

1.Q:Are you a factory or trading company?
A:We are a factory.

 

2.Q:What is the material of your products?

 

A: The material is true. We can also choose material as customers requirement.

 


3.Q:How can I get some samples?
A: We are honored to offer you samples.

4.Q:How does your factory do regarding quality control? A:"Quality is priority. Concord people always attach great importance to quality controlling from the very beginning to the very end. Our factory has gained CIQ, SGS authentication.

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