Wholesale Premium 100% Pure Raw Cacao / Cocoa Powder for Baking & Hot Chocolate

Cocoa Powder Powder Natural/Alkalized Cocoa Powder PriceAccording to different processing methods, it is divided into natural powder and alkalized powder. Various specifications of cocoa powder, color from light brown to dark red.Cocoa powder has a strong cocoa aroma.Physical &Chemical Parameters 1) Fineness: 99.0min through 200 meshes sieve 2) Appearance: Fine, free flowing powder 3) Flavor: Characteristic cocoa flavour 4) Color:dark brown,black brown,black 5) Fat content: 10~12% 6) PH value: 8.0-8.9 7) Moisture: 5% max. Microbiological Data 1) Total plate count: 5000cfu/g max. 2) Yeast Count:50cfu/g max 3) Mould Count:100cfu/g max 4) Enterobacteriaceae:absent/g 5) E.Coli:absent/g 6) Salmonella:absent/g In the food industry,it can be used for high-end chocolate, ice cream, candy, cakes and other foods containing cocoa.Indexes / ParametersValues / Limits Cocoa powder, AlkalizedDescription of product:Alkalized, is produced by cocoa beans under controlled hygienic conditions and do not contain any hazardous ingredients, additives or preservativesIngredients:Cocoa beans from West AfricaOrigin :ChinaOrganoleptic: AppearanceFine , free flowing brown powderTaste and smellTypical for cocoa, without any burnt or bitter taste or foreign smellsColourLight brown to middle brownPhysical & Chemical: Fineness( 200 mesh sieve)Min 99.5 %Fat on dry matterMin 10- Max 12 %MoistureMax 5 %PH6.2-6.8,6.8-8.0, Can be customizedMicrobiology properties:Total plate count (cfu/g)5000 /gMould (cfu/g)Max 50/gYeast (cfu/g)Max 50/gColiforms per (cfu/g)Max 0.3/gEcherichia coli MPN PER GNegative/ gSalmoneae (cfu/g)Negative/ 25gPathogenic bacteria(cfu/g)Negative/ 25gStaphylococcusNegative/ 25gGMO :Free from genetically modified organismsAllergens:The products do not contain known allergensQuality statement:The product is harmless, safe and fit for human consumptionPacking and Shelf life:Food grade kraft bags, 25 kg net weight,with shelf life 24 moths as from production date.Storage:Keep in a dry and cool place at max. 20 C and 60 % humidityApplication:brownies, cookies, chocolate cakes, bakery, confectionery and other foods./* January 22, 2024 19:08:37 */!function(){function s(e,r){var a,o={};try{e&&e.split(",").forEach(function(e,t){e&&(a=e.match(/(.*?):(.*)$/))&&1