NATURAL COCOA POWDER

· Product Name: Natural Cocoa Powder

· H. S. Code: 18050000

· Packaging: In 25kg net multilayer craft paper bags with inner polyethylene liner.

· Quantity in 20’fcl: 600 bags x 25 kg = 15MT

· Quantity in 40’fcl: 1000 bags x 25 kg = 25 MT

· MOQ: 15 MT

· Order Lead Time: 20- 25 days from confirmation of order.

· Delivery Port: Any international sea port.

· Storage Conditions: In cool and dry storage, temperature max. 25°C, relative humidity max 65%.

· Shelf Life: 24 months from date of production.

· Payment Terms: 

1) 30% T/T down payment, 70% T/T against copies of documents by email or fax.

2) By 100% irrevocable L/C at sight opened by first class bank.

· Application: Ideal for toppings, instant drinks, pastries and chocolate confectionery.

· Product Description:  

Natural cocoa powder, pure cocoa, a non alkalized cocoa, is also unsweetened. Because it has not been Dutch processed, natural unsweetened cocoa powder tastes very it still contains cocoa's natural acids. Non alkalized, or natural cocoa tends to be lighter in color but less mellow in flavor.

· Production:

To convert cocoa liquor to cocoa powder, a defatting process is performed by pressing liquor in a mechanical or hydraulic press at 400–500 bar and a temperature of 90–100 °C. In this way part of the fat (cocoa butter) is removed, and cocoa cake (compressed cocoa powder) is produced. Cocoa powder is obtained by grinding cocoa cake. Generally the fat content of cocoa powder is 10–12%, or 20-24%.

· TDS:

Technical Data Sheet (TDS)

· FAQ 

· What is “Natural Cocoa Powder” and how does it differ from“Dutched Cocoa”?

Cocoa is a pure unsweetened powder made by extracting much of the cocoa butter from the cocoa mass.

This leaves a dry solid cake, which is then sifted to a fine powder.

Natural Cocoa Powder

The cocoa bean is roasted and grounded and it creates an intense, bitter and rich flavored cocoa powder. It is

also quite acidic.

Dutched or Alkalized Cocoa Powder

The name Dutch refers to a couple of things. Firstly it describes the process of making the cocoa powder. The

cocoa bean is roasted, ground up and then treated with an alkali to neutralise it’s acidity. What does this

achieve? It darkens its color and makes the cocoa flavor smoother and mellower.