COCOA VENTURES INDONESIA

Cocoa butter is the edible vegetable fat extracted from cocoa beans. It has only a mild chocolate flavor and aroma. Cocoa butter is one of the ingredients used to make real chocolate, it is gives chocolate the ability to remain solid at room temperature, yet melt easily in the mouth. Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of 2 to 5 years. It is used for its smooth texture in foods, cosmetics, and soaps.

Standart Specification
Product Code	: B1-1
Product Name	: PT. Cocoa Ventures Indonesia Pure Prime Pressed Cocoa Butter
Product Type	: Pure Prime Pressed Natural Cocoa Butter

Physical & Chemical Characteristics
Appearance	: Yellowish white
Moisture	: 0.5 max	AOAC 977.10
FFA (As Oleic Acid) (%)	: 1.75 max	AOAC 977.10
Saponification Value (expressed as mg KOH/g fat)	: 188-200	AOAC 920.16/SNI-3749-1995
Clear Melting Point	: 34 to 36 C	AOAC 920.15
Melting Behavior (Slip point)	: 33 to 35 C	AOAC 920.15

Packaging
In 25 kg single-wall 3ply corrugated carton boxes + inner plastic. The box is labeled with brand name, product name, production code, country of origin and net weight. Special markings can be made at request. Loading of 20 mt. per 20' FCL. The product has not been sterilized by fumigation or irradiation.

It is difficult to anticipate all conditions under which this information and our products may be used. Therefore, it is our recommendation that users conduct their own tests to determine the safety and suitability of each such product for their own purpose. Any recommendations or suggestions are made without warranty or guarantee, since the conditions of use are beyond our control.

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

Packaging (2 options)
Option 1 : In 25 kg paper bags, which has 3ply Kraft paper + inner plastic. The bag is labeled with brand name, product name, production code, country of origin and net wight.
Option 2 : In 40 kg plastic polyethylene bags + inner plastics. The bag is unlabeled.
Special markings can be made at request.
Loading of 20 mt. per 20' FCL.
The product has not been sterilized by fumigation of irradiation.

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

Packaging (2 options)
Option 1 : In 25 kg paper bags, which have 3ply Kraft paper + inner plastic. The bag is labeled with brand name, product name, production code, country of origin and net weight.
Option 2 : In 40 kg plastic polyethylene bags + inner plastic. The bag is unlabeled.
Special markings can be made at request.
Loading of 20 mt. per 20' FCL.
The product has not been sterilized by fumigation or irradiation.

Cocoa powder, or unsweetened cocoa is made by milling cocoa cake into powder form. Cocoa cake is the remains of chocolate liquor after most of the cocoa butter is removed. Since most of the fat has been extracted, cocoa powder is considered the least fatty form of chocolate. The powder possesses a strong to mild chocolate flavor without the texture characteristic of cocoa butter. Natural powder color ranges from light tan to brown. Some of the powders uses are evident in reduced fat and calorie recipes, chocolate milk, ice cream, chocolate flavored coatings, biscuits, syrups, and tobacco products.

Standart Specification
Product Code	: P1-1-01
Product Name	: PT. Cocoa Ventures Indonesia Natural Cocoa Powder
Product Type	: Natural Cocoa Powder 10 - 12% Fat Content

Physical & Chemical Characteristics
Color	: Brown
Flavor	: Good Chocolate Flavor
Fat Content ( % )	: 10.0 - 12.0	SNI-01-2323-2002
Fineness (through 200 mesh sieve)	: 97 – 99%
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

Packaging
In 20 kg paper bags, which has 3ply Kraft paper + inner plastic. The bag is labeled with brand name, product name, production code, country of origin and net weight. Special markings can be made at request.
Loading of 15-16 MT per 20' FCL.
The product has not been sterilized by fumigation or irradiation.

Cocoa powder has a natural acidity, and when it is treated with an alkali to neutralize this acidity, it 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 powder color ranges from dark brown to black. The alkalization process enhances ph levels to as high as 8. 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	: P2-1-01 / P2-1-20
Product Name	: PT. Cocoa Ventures Indonesia Alkalized Cocoa Powder : PT. Cocoa Ventures Indonesia Dark Alkalized Cocoa Powder
Product Type	: Alkalized Cocoa Powder 10 - 12% Fat Content

Physical & Chemical Characteristics
Color	: Dark Brown
Flavor	: Good Chocolate Flavor
Fat Content ( % )	: 10.0 - 12.0	SNI-01-2323-2002
Fineness (through 200 mesh sieve)	: 97 – 99%
pH Range	: 6.8 – 7.0 (P1-1-01) 7.0 – 7.5 (P2-1-20)	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

Packaging
In 20 kg paper bags, which has 3ply Kraft paper + inner plastic. The bag is labeled with brand name, product name, production code, country of origin and net weight.
Special markings can be made at request.
Loading of 15-16 MT per 20' FCL.
The product has not been sterilized by fumigation or irradiation.

Catering to more specialized uses of cocoa powder, premium cocoa powder can be either natural or alkalized cocoa powder which is subjected to additional processing to improve its quality. Premium powder possesses superior flavor to that of regular powder allowing it to be used for premium grade chocolate products.

Standart Specification
Product Code	: P1-1-01F / P2-1-21F
Product Name	: PT. Cocoa Ventures Indonesia Flavored Natural Cocoa Powder : PT. Cocoa Ventures Indonesia Flavored Alkalized Cocoa Powder
Product Type	: Premium Cocoa Powder 10 - 12% Fat Content

Physical & Chemical Characteristics
Color	: Light to Dark Brown
Flavor	: Strong Chocolate Flavor
Fat Content ( % )	: 10.0 - 12.0	SNI-01-2323-2002
Fineness (through 200 mesh sieve)	: 97 – 99%
pH Range	: 5.0 – 6.0 (P1-1-01F) 7.0 – 7.5 (P2-1-21F)	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

Packaging
In 20 kg paper bags, which has 3ply Kraft paper + inner plastic. The bag is labeled with brand name, product name, production code, country of origin and net weight.
Special markings can be made at request.
Loading of 15-16 MT per 20' FCL.
The product has not been sterilized by fumigation or irradiation.