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Natural Cocoa Powder 10-12%
Natural Cocoa Powder 10-12%
Natural Cocoa Powder 10-12%
Natural Cocoa Powder 10-12%
Spezifikation herunterladen

Natural Cocoa Powder 10-12%

8.09EUR/kg

Versandkosten nicht inbegriffen.

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Natural Cocoa Powder 10-12%
Natural Cocoa Powder 10-12%
Natural Cocoa Powder 10-12%
Natural Cocoa Powder 10-12%
Spezifikation herunterladen
Mindestbestellmenge
25 kg (bag)
Stock
Available

Wir bieten eine Lieferoption nach vorheriger Absprache an. Wenden Sie sich für ein individuelles Angebot bitte an die Logistikabteilung.

Customer support

Contact with us

Kontakt Telefon::

  +48 577 124 466

E-Mail-Adresse:

 contact@fdcm.eu

Ask for a product

Delivery

Wir versenden Bestellungen innerhalb der EU an die von Ihnen angegebene Adresse. Für individuelle Angebote oder die persönliche Abholung aus unseren Lagern wenden Sie sich bitte an unser Logistikteam: +48 577 494 140.

Wir liefern auch Muster, Foodcom Creatine/MSM und andere gebrauchsfertige Konsumgüter sowohl innerhalb Polens als auch ins Ausland.

Description

Natural cocoa 10-12% is a finely ground powder obtained directly from cocoa beans, containing 10–12% naturally occurring cocoa fat. The product has a characteristic dark red to brown colour, a pleasant, natural aroma and taste without any foreign flavours. Thanks to minimal chemical processing, it retains all the natural properties of cocoa, both nutritional and technological.

Natural cocoa powder is widely used in recipes where authentic cocoa flavour and natural composition are important. Thanks to its high microbiological purity and good solubility in liquids and powdered mixtures, it is used in a wide range of food products, from baked goods to beverages and functional snacks.

Technical aspects

Natural cocoa powder is a homogeneous product with low moisture content and a high degree of fineness, which has a positive effect on its application properties. Thanks to the natural production process, it retains the typical colour, taste and aroma of cocoa, while maintaining its physicochemical stability.

Parameter Value
Colour Dark red to brown
Taste and smell Typical of cocoa, no foreign notes
Form Fine powder
Moisture content Max. 5%
Fat content 10–12%
pH 5.2 – 8.2
Degree of fragmentation Min. 99%
Total number of microorganisms ≤ 5000 cfu/g
Yeast ≤ 50 cfu/g
Moulds ≤ 50 cfu/g
E. coli < 10 cfu/g
Enterobacteriaceae Absent in 1 g
Salmonella Absent

Storage

Store in a dry, cool (10–25°C), well-ventilated place, free from foreign odours.

Package

FDCM supplies cocoa natural powder 10-12% in 25 kg bags.

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