Natural and Alkalized Cocoa Powder
We are offering a wide range of natural and alkalized cocoa powder.
The ph range varying from 5.4 - 8.8 suiting various applications and tastes
Natural cocoa powder will range from 5.4 - 6.0, creating a hint of sourness. It works best in recipes that utilises bicarbonate of soda ( known as baking soda)
Specification
PH : 5.4 +/- 0.3
Fat : 10 -12%
Colour : Light Brown
Widely used in
Ice cream, Cakes & Confectionary
Packaging
25 KG poly-lined Kraft paper bags
Slightly alkalized Cocoa powder with the pH of 7.0 +/- 0.3. Mild flavour.
Specification
PH : 7.0 +/- 0.3
Fat : 10 -12%
Colour : Brown
Widely used in
Ice cream, Cakes, Dairy, Baking & Beverages
Packaging
25 KG poly-lined Kraft paper bags
Medium alkalized
Cocoa powder with the pH of 7.5 +/- 0.3. Full rounded flavour
Specification
PH : 7.5 +/- 0.3
Fat : 10 -12%
Colour : Dark Brown
Widely used in
Ice cream, Cakes, Dairy, Baking & Snacks
Packaging
25 KG poly-lined Kraft paper bags
Fully alkalized Cocoa powder with the pH of 7.0 +/- 0.3. Full bodied flavour
Specification
PH : 7.0 +/- 0.3
Fat : 10 -12%
Colour : Redish Brown
Widely used in
Ice cream, Cakes, Dairy, Baking & Beverages
Packaging
25 KG poly-lined Kraft paper bags
Fully alkalized Cocoa powder with the pH of 8.0 +/- 0.3. Strong flavour
Specification
PH : 8.0 +/- 0.3
Fat : 10 -12%
Colour : Dark Redish Brown
Widely used in
Ice cream, Cakes, Confectionary & Baking
Packaging
25 KG poly-lined Kraft paper bags
Fully alkalized Cocoa powder with the pH of8.5 +/- 0.3.Very Strong flavour
Specification
PH : 8.5 +/- 0.3
Fat : 10 -12%
Colour : Black
Widely used in
Confectionary & Baking
Packaging
25 KG poly-lined Kraft paper bags
