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South Africa
Contact Person Mr. Godmen Agro Trading
102 main reef road,crown mines, Johannesburg, Other
Physical Characteristics:
1) Appearance: Fine, free flowing brown powder
2) Flavor: Characteristic 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
Cocoa cake contains rich nutrition, high-calorie fat, and rich
protein and carbohydrate. Cocoa cake also contains certain amount
of alkaloid, theobromine and theine, which function to dilate blood
vessels and promote blood circulation. Consuming cocoa products is
very beneficial to human health.
Natural cocoa beans are used to go through screening, roasting,
grinding, alkalization, sterilization, machine pressing, milling
and other processes on imported hydraulic press machine production
lines, to produce cocoa cake, which has natural cocoa
fragrance.
According to fat content, cocoa cake is divided into high-fat,
medium-fat and low-fat COCOA POWDER. High-fat cocoa powder contains
****4% fat; medium-fat cocoa powder contains ****2% fat; and
low-fat cocoa powder contains less than *0% fat.
Natural cocoa cake has PH value of 5.**5.8 and strong natural cocoa
aroma. In addition to direct application in Chocolate and beverage
production, cocoa powder can also be used in tobacco,
pharmaceutical and other industries.