Natural
Cocoa Powder



 
PHYSIC AND CHEMICAL SPECIFICATION
 Appearance  Fine Powder
 Color Light Brown, Brown
 Taste Typical Cocoa Powder
 Fineness  +/- 99% Through 200 Mesh
 Moisture 2.0 - 4.0 %
 Fat Content 10 - 12 %
 PH 5.5 - 6.0 %
MICROBIOLOGY SPECIFICATION
 Total Plate Count 5000 Max per 1 g
 Yeast 50 Max per 1 g
 Molds 50 Max per 1 g
 E Colli Negative
 Salmonellae Negative
 Enterobacteriaceae Negative
  • Packing : Packed in multiply kraft paper bags @25 Kgs Nett Inner in HD Plastic Bags
  • Total Loading : 16MT in 1x20 FCL Container
  • Shelf Life : Two(2) years in original packing when stored properly
  • To be protected from direct sunlight and foreign smell



    Alkalized
    Cocoa Powder



     
    PHYSIC AND CHEMICAL SPECIFICATION
     Appearance  Fine Powder
     Color Dark Brown
     Taste Typical Cocoa Powder
     Fineness  +/- 99% Through 200 Mesh
     Moisture 2.0 - 4.0 %
     Fat Content 10 - 12 %
     PH 6.5 - 7.2 %
    MICROBIOLOGY SPECIFICATION
     Total Plate Count 5000 Max per 1 g
     Yeast 50 Max per 1 g
     Molds 50 Max per 1 g
     E Colli Negative
     Salmonellae Negative
     Enterobacteriaceae Negative

  • Packing : Packed in multiply kraft paper bags @25 Kgs Nett Inner in HD Plastic Bags
  • Total Loading : 16MT in 1x20 FCL Container
  • Shelf Life : Two(2) years in original packing when stored properly
  • To be protected from direct sunlight and foreign smell



    Blackish
    Cocoa Powder



     
    PHYSIC AND CHEMICAL SPECIFICATION
     Appearance  Fine Powder
     Color  Blackish Brown
     Taste Typical Cocoa Powder
     Fineness  +/- 99% Through 200 Mesh
     Moisture 2.0 - 4.0 %
     Fat Content 10 - 12 %
     PH 6.5 - 7.2 %
    MICROBIOLOGY SPECIFICATION
     Total Plate Count 5000 Max per 1 g
     Yeast 50 Max per 1 g
     Molds 50 Max per 1 g
     E Colli Negative
     Salmonellae Negative
     Enterobacteriaceae Negative

  • Packing : Packed in multiply kraft paper bags @25 Kgs Nett Inner in HD Plastic Bags
  • Total Loading : 16MT in 1x20 FCL Container
  • Shelf Life : Two(2) years in original packing when stored properly
  • To be protected from direct sunlight and foreign smell



    Reddish
    Cocoa Powder



     
    PHYSIC AND CHEMICAL SPECIFICATION
     Appearance  Fine Powder
     Color  Reddish Brown
     Taste Typical Cocoa Powder
     Fineness  +/- 99% Through 200 Mesh
     Moisture 2.0 - 4.0 %
     Fat Content 10 - 12 %
     PH 6.5 - 7.2 %
    MICROBIOLOGY SPECIFICATION
     Total Plate Count 5000 Max per 1 g
     Yeast 50 Max per 1 g
     Molds 50 Max per 1 g
     E Colli Negative
     Salmonellae Negative
     Enterobacteriaceae Negative

  • Packing : Packed in multiply kraft paper bags @25 Kgs Nett Inner in HD Plastic Bags
  • Total Loading : 16MT in 1x20 FCL Container
  • Shelf Life : Two(2) years in original packing when stored properly
  • To be protected from direct sunlight and foreign smell