Cocoa Powder
Cocoa powder is produced from cocoa beans after fat removal, supplied for bakery, confectionery and beverage use.
Pricing, MOQ, availability, packaging and full specifications are confirmed per enquiry. Add several products to the Inquiry Cart to send one consolidated request.
Description
Cocoa powder is what remains of the cocoa bean after fermentation, roasting, grinding and the pressing out of most of the cocoa butter. It is supplied in natural form and in alkalised or "Dutched" form, in which treatment with an alkali raises the pH, darkens the colour and softens the acidity and astringency of the natural material. The choice between them is a real formulation decision — natural cocoa is acidic and reacts with bicarbonate in bakery systems, whereas alkalised cocoa does not, so leavening must be designed accordingly. Residual fat content also varies by grade and affects flavour and mouthfeel.
Product Details
- CategoryConfectionery & Bakery
- GradeConfirmed as per customer requirement
- OriginAvailable on request
- DocumentationSpecification sheet and Certificate of Analysis available on request
Applications
- Bakery and biscuit manufacture
- Chocolate and confectionery
- Beverage and drinking chocolate formulations
- Ice cream and dessert applications
- Dairy products
Specification
- AppearanceBrown to dark brown powder
- Full technical specifications, including assay and analytical limits, are available on request.
Packaging
- Typically supplied in 25 kg fibre drums or kraft paper bags with an inner polyethylene liner.
- Smaller pack sizes are commonly available for trial and development quantities.
- Packaging is subject to product and quantity, and is confirmed on enquiry.