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 Grades traded
- 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
Values shown are indicative and vary by producer grade. The binding specification is the producer certificate of analysis issued against your consignment, supplied with every offer.
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.