kompetiter PT. cocoa ventures

NATURAL PPP COCOA CAKE / KIBBLE

Cocoa cake (Kibble) is the primary ingredient for cocoa powder. The cake is produced by extracting cocoa butter from cocoa liquor. The hardened cake retains a fat of 10 - 12% (standart). The cake can be pulverized later on and blended with other minor ingredients to produce natural cocoa powder. It can also be alkalized and pulverized to produce alkalized cocoa powder.

Standart Specification
Product Code	: C1-1
Product Name	: PT. Cocoa Ventures Indonesia Cocoa Cake
Product Type	: Natural Cocoa Cake 10 - 12 % Fat Content

Physical & Chemical Characteristics
Color	: Brown
Fat Content ( % )	: 10.0 - 12.0	SNI-01-2323-2002
pH Range	: 5 - 6	SNI-SP-SMP-350-1985
Moisture ( % )	: 5 max	AOAC 977.10
Shell Content ( % )	: 1.75 max

Microbiological Characteristics
Total Plate Count Per Gram	: 5,000 max	SNI - 01 - 2323 - 2002
Mould and Yeasts Per Gram	: 50 max	SNI - 01 - 2323 - 2002
Coliform in l g	: Negative	SNI - 01 - 2323 - 2002
Escherichia coli in l g	: Negatif

ALKALIZED PPP COCOA CAKE / KIBBLE Cocoa cake (kibble) is the primary ingredient for cocoa powder. The cake is produced by extracting cocoa butter from cocoa liquor. The hardened cake retasins a fat of 10-12% (standard). Alkali treatment is done in the cocoa process to neutralize the cocoa cake's acidity. This is called Dutch process cocoa (also known as Alkalized Cocoa). The alkalization process was developed in 1828 by C.J. Van Houten in the Netherlands. Alkalized cocoa cake color ranges from dark brown to black. The alkalization process enhances ph levels to as high as 7.5. Its uses are similar to natural cocoa powder as it is also used in chocolate milk, ice cream, chocolate flavored coatings, biscuits, syrups, and tobacco products. However, its deeper color provides a richer visual appearance and its less acidic flavor blends well with other ingredients. Standart Specification Product Code : C2-1-D7 / C2-1-D9 / C2-1-02 Product Name : PT. Cocoa Ventures Indonesia Cocoa Cake Product Type : Alkalized PPP Cocoa Cake 10 - 12% Fat Content Physical & Chemical Characteristics Color : Brown / Dark Brown   Fat Content ( % ) : 10.0 - 12.0 SNI-01-2323-2002 pH Range : 6.5 – 7.2 (C2-1-D7)    7.0 - 7.5 (C2-1-D9) / (C2-1-02) SNI-SP-SMP-350-1985 Moisture ( % ) : 5 max AOAC 977.10 Shell Content ( % ) : 1.75 max   Microbiological Characteristics Total Plate Count Per Gram : 5,000 max SNI - 01 - 2323 - 2002 Mould and Yeasts Per Gram : 50 max SNI - 01 - 2323 - 2002 Coliform in l g : Negative SNI - 01 - 2323 - 2002 Escherichia coli in l g : Negatif