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Indonesia Cacao
Cocoa cake
Cocoa cake

High-Fat Cocoa Cake, 20–22%

Natural-process cocoa cake pressed to a 20 to 22% residual fat band for milling into rich 20/22 powders.

  • Residual fat held in a 20–22% band
  • Natural process, pH 5.0–5.8, no alkalizing
  • The direct raw material for 20/22 cocoa powder
  • Kibbled cake ready for hammer or pin milling
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Product overview

Cocoa cake taken off the press early so 20 to 22% of the butter stays in the cake, the raw material for 20/22 cocoa powder. The higher fat carries flavour and mouthfeel that a 10/12 powder cannot match, which is why premium drinking chocolate and ice cream formulations specify it. Natural process throughout: pH stays at 5.0 to 5.8 with the brighter, sharper cocoa note alkalizing would round off.

Press control and the 20/22 band

Fat content in cake is set at the press: shorter cycles leave more butter in the cake. We hold this line in a 20 to 22% band verified per batch by solvent extraction, with moisture at or below 5%. The process is natural end to end, so pH sits at 5.0 to 5.8 and the flavour keeps the bright edge that alkalizing rounds off. Kibbled to a coarse crumb that feeds hammer and pin mills without bridging.

Applications and buyers

Powder millers are the main buyers, converting the cake into 20/22 natural powder for drinking chocolate, premium bakery, and ice cream, applications where the extra fat reads as body and a longer cocoa finish. Some confectionery producers mill it in-house straight into fillings and creams, taking the cake instead of powder to save a processing margin.

Packing, MOQ and shipping

Packed in 25 kg kraft bags or 1 MT bulk bags, minimum order 5 MT, shipped FOB, CFR, or CIF within 2 to 3 weeks of confirmation. Higher fat makes this cake more sensitive to heat than 10/12: store below 25 °C so the crumb stays free-flowing. Certificate of analysis and Halal documentation ship with every lot.

Frequently asked questions

Ordering, samples, shipping, and payment, answered by our export desk.

What is the difference between 10/12 and 20/22 cocoa cake?

The number is the residual fat band left after pressing. Our standard cake is pressed to 10 to 12% fat; this line stops earlier at 20 to 22%, keeping more cocoa butter in the cake. Milled powders from it carry more body, richer mouthfeel, and a longer cocoa finish.

What is high-fat cocoa cake used for?

Mostly milling into 20/22 natural cocoa powder for drinking chocolate, premium bakery, and ice cream. Confectionery producers with in-house mills also grind it directly into fillings and creams. If your application tolerates 10 to 12% fat, the standard cake is the cheaper input.

What is the minimum order and packaging for high-fat cocoa cake?

5 MT, packed in 25 kg kraft bags or 1 MT bulk bags to suit your intake line. Lead time is two to three weeks from confirmation, shipped FOB, CFR, or CIF with a certificate of analysis and Halal documentation.

Does high-fat cake need different storage from standard cocoa cake?

Yes, slightly. The extra butter makes it more heat-sensitive, so store below 25 °C to keep the kibble free-flowing; warm storage can cause bags to compact. Keep it dry and away from odours, and use within 18 months of production.

Interested in this product?

Send us your destination port and volume, we'll reply with pricing and availability.

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