Cocoa Powder
Natural & Alkalised Cocoa Powder
Natural and alkalised cocoa powder by fat content and colour.
01 Overview
Cocoa powder is specified by fat content, pH and colour. Natural cocoa is acidic and lighter; alkalised (Dutch-processed) cocoa is darker, milder and disperses better in liquid systems. Fat content — typically 10–12 % or 20–22 % — governs flavour intensity, mouthfeel and cost.
02 Types we supply
Each entry below is a grade — a specific version of this product, made to its own recipe for a particular use. If you are not sure which one you need, tell us what you are making and we will advise.
- Natural cocoa powder 10–12 % fat
- Alkalised cocoa powder 10–12 % fat
- High-fat cocoa powder 20–22 %
- Black / heavily alkalised cocoa
03 Typical specification
These figures are approximate and differ slightly between producers. The binding numbers are the ones on the certificate of analysis for your actual shipment, which we send with every quotation.
04 Applications
- Chocolate and compound coatings
- Biscuit, cake and bakery products
- Chocolate beverages and drink powders
- Ice cream and dairy desserts
- Confectionery fillings
- Nutritional and sports products
05 Industries served
06 Packaging options
- 25 kg multi-wall paper bags with liner
- 20 kg cartons
07 Supply & export note
Alkalisation level drives both colour and flavour, and the two move together — a darker powder is also a milder one. Tell us the finished-product colour and flavour target and we will match the grade rather than quoting a nominal fat percentage.