Description
Natural cocoa powder is produced by hydraulic pressing of roasted cocoa mass, separating the cocoa butter from the cocoa cake which is then milled into a fine, free-flowing powder. No alkalization agents are used — preserving the authentic cocoa flavour and natural acidity (pH 5.0–6.0). Conforms to Indonesian National Standard SNI 3747:2013. Certified Halal by MUI and Kosher. Ideal for natural beverages, baked goods, dairy, and confectionery applications.
Specification Sheets
Physical & Chemical Characteristics
- Appearance
- Fine, free-flowing powder
- Colour
- Light brown
- Odour
- Typical cocoa
- Fat Content
- 10.0–12.0%
- pH
- 5.0–6.0
- Moisture Content (max)
- 5.0%
- Shell Content (max)
- 1.75%
- Fineness — 200 mesh (min)
- 99.5%
Microbiological Standards
- Total Plate Count (TPC)
- <5,000 cfu/g
- Yeast
- <50 cfu/g
- Mould
- <50 cfu/g
- Salmonella spp.
- Negative
- E. coli
- Negative
- Coliform
- Negative
General Information
- Storage Conditions
- 15–20°C, relative humidity < 60%
- Shelf Life
- 24 months
- Net Weight per Bag
- 25 kg
- Packaging
- Multilayer paper bags with PE inner liner
- Container Loading (20' FCL)
- ≈17 MT
- Container Loading (40' FCL)
- ≈27 MT
- Standard Reference
- SNI 3747:2013
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