Cocoa Powder Natural & Alkalized
1. Natural Cocoa Powder
• Origin: Indonesia
• Appearance: Fine powder, light to medium brown color
• Flavor & Aroma: Pure cocoa aroma, slightly acidic, strong chocolate taste
• pH: 5.0 – 6.0
• Fat Content: 10–12% (standard) or 20–22% (high-fat option)
• Moisture: ≤ 5%
• Mesh Size: 99% pass 200 mesh
• Processing: Roasted, ground, and pressed naturally without alkalization
• Applications: Bakery, confectionery, beverages, ice cream, dessert toppings
• Packaging: 25 kg multi-ply paper bag with inner PE liner or customized
2. Alkalized Cocoa Powder
• Origin: Indonesia
• Appearance: Fine powder, dark brown to reddish-brown color
• Flavor & Aroma: Smooth chocolate taste, less acidic, mellow aroma
• pH: 6.8 – 8.1
• Fat Content: 10–12% or 20–22% (high-fat option)
• Moisture: ≤ 5%
• Mesh Size: 99% pass 200 mesh
• Processing: Treated with alkaline solution to reduce acidity, enhance color and flavor
• Applications: Premium bakery goods, high-end chocolate drinks, biscuits, desserts
• Packaging: 25 kg multi-ply paper bag with inner PE liner or customized