Beverage Alkalized Cocoa Powder, 10–12% Fat

Product overview

Cocoa powder treated with alkali to raise pH into the 6.8 to 7.5 band, which darkens the colour, softens the acidity into a rounder classic cocoa flavour, and makes the powder disperse better in milk and water. The default choice for beverages, ice cream, and dark-coloured bakery work. Supplied at 10 to 12% residual fat and milled to at least 99.5% through 75 microns.

What alkalizing changes

Raising pH to between 6.8 and 7.5 does three things: it deepens colour toward dark reddish brown, it strips the sharp acidity and leaves a rounder cocoa flavour, and it improves how readily the powder wets and stays suspended in liquid. What it does not change is fat, held at 10 to 12%, or moisture, at or below 5%. Fineness of at least 99.5% through 75 microns is what stops particles settling at the bottom of a cup, which is the most common complaint in cocoa beverages.

Applications and buyers

Chocolate drinks and instant beverage powders, ice cream and dairy, dark biscuits and cake where colour contrast sells the product, and coatings and compound work. Note that alkalized powder does not react usefully with baking soda, so recipes relying on that reaction need baking powder or our natural grade instead. Getting this wrong is the single most common formulation error we see with new powder buyers.

Packing, MOQ and shipping

Packed in 25 kg kraft bags with a food-grade liner, minimum order 3 MT, shipped FOB, CFR, or CIF within 2–3 weeks of confirmation. Keep bags sealed and dry to prevent caking, store off the floor, and rotate within about two years. Certificate of analysis and Halal documentation travel with every shipment.