Obtained by milling the broken cocoa cake into a fine powder form (10-24% fat). Cocoa powder with 20 – 22% fat content is known as a premium quality powder as a higher fat content of cocoa butter delivers richer flavor.
Cocoa powder is also available in an alkalized form in different colors depending on the level of alkalization which makes the powder more soluble than the natural powder.
| COCOA TYPE | PH | FAT CONTENT |
|---|---|---|
| Natural cocoa powder | pH 5.0 – 6.0 | 10-12% fat and 20-22% fat |
| Alkalized cocoa powder | pH 6.8 – 7.2 | 10-12% fat and 20-22% fat |
| Brown alkalized cocoa powder | (pH 7.6 – 8.0 | 10-12% fat. Not available as JAS |
| Black alkalized cocoa powder | pH 7.8- 8.2 | 10-12% fat. Not available as JAS nor EU |
| Red alkalized cocoa powder | pH 6.7 – 7.3 | 10-12% fat |
| Eclipse cocoa powder | pH 7.9 – 8.5 | 10-12% fat. Only available as conventional |
Certifications
Applications
- Bakery & Pastry
- Mixing
- Frozen desserts
- Confectionery
- Bar & Cereals
- Beverages
- Decorating
- Snacks
- Spreads
- Flavoring
AVAILABLE AS
- Organic
- Free of the top 14 allergens
- Conventional
PRESENTATION
