Cocoa Powder

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Cocoa Powder Natural and Alkalized



Natural chocolate is lighter than alkaline chocolate, natural chocolate has a coarser aroma, tastes more bitter, is more soluble (because of the higher cocoa fat content) and is more acidic. Natural cocoa powder contains 12.6% fat content, 9.6% ash content, and a pH of 4.8.



Alkalized cocoa powder, often called Dutch process powder, was first developed by the Dutch in the 19th century. Alkaline cocoa powder / Dutch process Minimum pH value of 6.4, free of foreign odors, pass through a 200 mesh sieve of at least 99.5%, maximum mold 50 colonies/g, fat content 10% Alkali cocoa powder contains a fat content of 12.1%, ash content 14.8%, and pH 6.9.

Color -
Size 25 kg
Raw Material Cocoa
Capacity (Month) 200 Tons

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