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CLARA COCOA POWDER
sourced from carefully selected cacao beans and processed with meticulous attention to detail. Each batch of our cocoa powder undergoes rigorous quality checks to ensure it meets our exacting standards. we offer the flexibility to customize our cocoa powder to meet the specific needs of our customers.
PRODUCT TYPE
Customized products are prepared according to customers requirements
FA1005 (5%-8%)
Physical and Characteristic
Color : Light Brown
pH : 5.0 - 6.0
Flavor : Up to Standard
Fat Content (%) : 5-8
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Light Brown
pH : 5.0 - 6.0
Flavor : Up to Standard
Fat Content (%) : 5-8
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
FA1008 (10%-12%)
Physical and Characteristic
Color : Light Brown
pH : 5.0 - 6.0
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Light Brown
pH : 5.0 - 6.0
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
FA1058 (5%-8%)
Physical and Characteristic
Color : Light Brown
pH : 6.0 - 6.9
Flavor : Up to Standard
Fat Content (%) : 5-8
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Light Brown
pH : 6.0 - 6.9
Flavor : Up to Standard
Fat Content (%) : 5-8
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
FA1012 (10%-12%)
Physical and Characteristic
Color : Brown
pH : 6.0 - 7.0
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Brown
pH : 6.0 - 7.0
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
FA1088 (10%-12% Dark)
Physical and Characteristic
Color : Dark Brown
pH : 7.0 - 7.5
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Dark Brown
pH : 7.0 - 7.5
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
FA2012 (10%-12%)
Physical and Characteristic
Color : Brown
pH : 6.5 - 7.0
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Brown
pH : 6.5 - 7.0
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
FA2088 (10%-12% Dark)
Physical and Characteristic
Color : Dark Brown
pH : 7.0 - 7.5
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Dark Brown
pH : 7.0 - 7.5
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
FA3012 (10%-12%)
Physical and Characteristic
Color : Brown
pH : 6.5 - 7.0
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Brown
pH : 6.5 - 7.0
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
FA3088 (10%-12%)
Physical and Characteristic
Color : Brown
pH : 7.0 - 7.5
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Brown
pH : 7.0 - 7.5
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
FA4000 (10%-12% Black)
Physical and Characteristic
Color : Black
pH : 8.0 - 9.8
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
Color : Black
pH : 8.0 - 9.8
Flavor : Up to Standard
Fat Content (%) : 10-12
Fineness (%<75 m) : 99.5 min
Moisture (%) : 50 max
Shell Content (%) : 1.75 max
Microbiological Characteristic
Total Plate Count / g : 5.000 max
Yeast / g : 50 max
Mold / g : 50 max
Enterobacteriaceae / g : Negative
Coliforms / g : Negative
E. Coli / g : Negative
Salmonellae / g : Negative
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