PREMIUM COCOA POWDER
SBR COCOA offers a range of high-quality cocoa powders tailored for distributors, importers, chocolate manufacturers, and professional bakers, serving as their “secret weapon” for intense chocolate flavor and smooth texture.
SBR COCOA specializes in sourcing and manufacturing premium cocoa ingredients derived from Indonesia’s rich volcanic soil and ideal tropical climate, delivering a product noted for its complex, unique flavor profile.
Packaging & Storage
- Packaging Options:
- 25 kg paper bag + inner plastic
- Storage Conditions:
Store in a cool, dry place away from direct sunlight (below 25°C).
Avoid exposure to moisture or strong odors. - Shelf Life:
- 24 months from production date in unopened packaging under recommended conditions.
Dark Brown
Cocoa Powder
| Parameter | Description |
| Name | Premium Dark Brown Cocoa Powder |
| Composition | 100% selected cocoa beans, free from additives, fillers, or artificial flavors. |
| Moisture | 5% Max |
| Ash Content | 10-12% |
| Color | Brown |
| Taste | Depth of flavor chocolate experience |
| Fat | 10-12 % |
| Bacteris | Negative |
| Fineness | 99% |
| Packaging | 25Kg Paper bag, inner plastic. |
| Certificates | MSDS, Factory Audit, ISO, COO |
Brown
Cocoa Powder
| Parameter | Description |
| Name | Premium Brown Cocoa Powder |
| Composition | 100% selected cocoa beans, free from additives, fillers, or artificial flavors. |
| Moisture | 5% Max |
| Ash Content | 10-12% |
| Color | Brown |
| Taste | Depth of flavor chocolate experience |
| Fat | 10-12 % |
| Bacteris | Negative |
| Fineness | 99% |
| Packaging | 25Kg Paper bag, inner plastic. |
| Certificates | MSDS, Factory Audit, ISO, COO |
Natural
Cocoa Powder
| Parameter | Description |
| Name | Premium Natural Cocoa Powder |
| Composition | 100% selected cocoa beans, free from additives, fillers, or artificial flavors. |
| Moisture | 5% Max |
| Ash Content | 10-12% |
| Color | Brown |
| Taste | Depth of flavor chocolate experience |
| Fat | 10-12 % |
| Bacteris | Negative |
| Fineness | 99% |
| Packaging | 25Kg Paper bag, inner plastic. |
| Certificates | MSDS, Factory Audit, ISO, COO |
Black
Cocoa Powder
| Parameter | Description |
| Name | Premium Black Cocoa Powder |
| Composition | 100% selected cocoa beans, free from additives, fillers, or artificial flavors. |
| Moisture | 5% Max |
| Ash Content | 10-12% |
| Color | Brown |
| Taste | Depth of flavor chocolate experience |
| Fat | 10-12 % |
| Bacteris | Negative |
| Fineness | 99% |
| Packaging | 25Kg Paper bag, inner plastic. |
| Certificates | MSDS, Factory Audit, ISO, COO |
Cocoa
Butter
| Parameter | Specification |
| Appearance | Pale yellow to ivory solid |
| Odor & Flavor | Mild, characteristic cocoa aroma (natural) / Neutral (deodorized) |
| Free Fatty Acid (as Oleic Acid) | ≤ 1.75% |
| Moisture & Volatile Matter | ≤ 0.2% |
| Insoluble Impurities | ≤ 0.05% |
| Saponification Value | 188 – 195 mg KOH/g |
| Iodine Value | 33 – 38 g I₂/100g |
| Peroxide Value | ≤ 2.0 meq O₂/kg |
| Refractive Index (at 40°C) | 1.456 – 1.459 |
| Melting Point | 30 – 34°C |
| Fat Content | ≥ 99.5% |
Cocoa
Masses
| Parameter | Specification |
| Appearance | Dark brown, smooth semi-solid paste |
| Odor & Flavor | Characteristic cocoa aroma and flavor |
| Cocoa Butter Content | 52 – 55% |
| Cocoa Solids | 45 – 48% |
| Moisture Content | ≤ 2.0% |
| Free Fatty Acid (as Oleic Acid) | ≤ 1.75% |
| pH (10% suspension) | 5.2 – 6.0 |
| Total Fat Content | ≥ 52% |
| Ash Content | ≤ 3.0% |
| Peroxide Value | ≤ 2.0 meq O₂/kg fat |
| Melting Point | 30 – 34°C |
Packaging & Storage
- Packaging Options:
- 25 kg carton box + inner plastic/ polyethylene bag / block form
- Storage Conditions:
Store in a cool, dry place away from direct sunlight (below 25°C).
Avoid exposure to moisture or strong odors. - Shelf Life:
- 24 months from production date in unopened packaging under recommended conditions.
SBR COCOA is Trusted Indonesian cocoa butter supplier for global markets, buy premium cocoa butter direct from Indonesia’s trusted Producer, natural cocoa butter Indonesia. Bulk premium cocoa butter Wholesale supply. Organic & fair trade cocoa butter in Bulk. High-Quality Indonesian cocoa butter for Export food & cosmetic Grade.
Microbiological Standards
| Test | Specification |
| Total Plate Count | ≤ 5,000 cfu/g |
| Yeast & Mold | ≤ 50 cfu/g |
| Coliform | Negative / g |
| Salmonella | Absent / 25g |
Discover the Advantages of SBR COCOA, Indonesian Cocoa Powder. Natural, Brown, Dark Brown & Black Varieties
Explore the premium quality and unique benefits of Indonesian cocoa powder — available in natural, brown, dark brown, and black variants. Perfect for baking, beverages, and export markets seeking rich flavor, color, and sustainability.
1. Raw Material Selection
- High-quality fermented cocoa beans (Theobroma cacao) are selected — typically sourced from Sulawesi, Sumatra, or Java.
- Beans must be well-fermented (≥ 70%), properly dried (≤ 7% moisture), and free from mold, insects, or foreign matter.
- Bean grading ensures uniform size, clean surface, and strong cocoa aroma — key to producing export-grade butter.
2. Roasting
- Beans are roasted at 110–130°C for 20–40 minutes, depending on variety and moisture.
- Purpose:
- Enhance flavor and aroma
- Reduce microbial load
- Loosen shells for winnowing
- Controlled roasting is essential to preserve the butter’s natural aroma and low acidity.
3. Winnowing
- Modern and efficient separating machines ensure that no bean skins are processed. Bean skins can make the powder taste bitter and give it a coarse texture.
- After roasting, beans are cracked and winnowed to separate the shells (husk) from the nibs.
- Only clean, roasted nibs are used for further processing — the main source of cocoa butter and solids.
4. Grinding and Pressing (Cocoa Powder)
- Process: The nibs are ground into a thick liquid called cocoa liquor. This liquid is then pressed using a hydraulic machine to separate the cocoa butter from the cocoa solids.
- Premium cocoa powder usually has a higher cocoa butter content (around 10-22%), which gives it a richer flavour and a smoother texture. Lower fat content is usually found in mass-produced cocoa powder.
5. Refining and Sifting
- Process: The pressed cocoa solids are ground again into a very fine powder, then sifted.
- Premium Factor: The fineness of the powder particles determines the final quality. Premium powder is very fine, lump-free, and easily soluble, making it the ideal choice for making premium beverages or cakes.
Grinding into Cocoa Liquor (Cocoa Butter)
- Nibs are finely ground in stone grinders or steel ball mills to produce cocoa liquor (cocoa mass).
- The grinding releases the natural cocoa butter contained within the nibs.
- The liquor typically contains 52–55% fat (cocoa butter) and 45–48% cocoa solids.
- Temperature during grinding: 50–60°C to maintain fluidity without overheating.
Pressing the Cocoa Liquor
- Cocoa liquor is then hydraulically pressed using a cocoa butter press to separate:
- Cocoa butter (liquid fat) — the premium fraction
- Typical pressing conditions:
- Pressure: 400–550 bar
- Temperature: 90–100°C
Deodorization (for Export)
- For deodorized cocoa butter, the oil is treated under vacuum steam distillation at 180–200°C.
- This removes residual odor and volatile acids while maintaining natural quality.
- Preferred by chocolate, cosmetics, and pharmaceutical industries due to its neutral aroma.
Cooling and Molding
- The liquid butter is cooled gradually to solidify into blocks or flake/pellet form, depending on buyer requirements.
- Controlled cooling ensures uniform crystallization and stable texture.