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Indonesia Cacao
Cocoa powder
Cocoa powder

Bakery Natural Cocoa Powder, 10–12% Fat

Untreated cocoa powder at pH 5.0–5.8 with a lighter reddish brown colour and sharper, fruit-leaning cocoa flavour.

  • pH 5.0–5.8, untreated and naturally acidic
  • Reacts with baking soda for reliable rise
  • At least 99.5% through 75 µm for clean dispersion
  • 10–12% residual fat, the standard bakery band
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Product overview

Natural cocoa powder milled from Indonesian press cake with no alkali treatment, so it keeps its acidity, its lighter colour, and a brighter cocoa flavour. Because it is acidic it reacts with baking soda, which makes it the correct choice for recipes built around that pairing. Supplied at 10 to 12% residual fat and milled to at least 99.5% through 75 microns.

Why the pH matters

Untreated powder keeps the natural acidity of the bean, which is what gives it a sharper, fruitier cocoa character and a lighter reddish brown colour. That acidity is also functional: it is the acid half of the classic acid and baking soda reaction, so substituting alkalized powder into such a recipe without changing the leavening leaves you with a flat, dense result. Fat sits at 10 to 12%, moisture at or below 5%, and every batch is sieved and metal-checked before packing.

Applications and buyers

Traditional baking recipes leavened with baking soda, brownies and cookies where a brighter cocoa note is wanted, and applications where a lighter cocoa colour suits the product. Also used by makers blending their own powder profile who want the acidic base to work from. If you are unsure which grade your formulation needs, order natural and alkalized samples together and test both in the finished product.

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. Powder cakes if it takes on moisture, so store it sealed, dry, and off the floor, and rotate stock within about two years. Certificate of analysis and Halal documentation travel with every shipment.

Frequently asked questions

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

What is the MOQ for natural bakery cocoa powder at 10 to 12% fat?

3 MT minimum in 25 kg kraft bags with food-grade liner, two to three week lead time. Ships FOB, CFR, or CIF with certificate of analysis and Halal documentation on every lot.

Why does pH 5.0 to 5.8 matter for natural cocoa powder buyers?

Natural powder keeps bean acidity, giving sharper, fruitier cocoa flavour and lighter reddish brown colour. That acidity reacts with baking soda, so recipes built on that pairing need natural powder rather than alkalized. Fat is 10 to 12% with fineness at least 99.5% through 75 microns.

Which bakery recipes should use natural rather than alkalized powder?

Traditional baking soda leavened cookies, brownies, and cakes where brighter cocoa notes are wanted. If your formulation uses baking powder or needs dark colour and rounded flavour, test our alkalized grade instead; swapping without adjusting leavening is a common mistake.

How should natural cocoa powder be stored after import?

Keep bags sealed, dry, and off the floor because powder cakes when it absorbs moisture. Rotate stock within about two years. Order natural and alkalized samples together if you are still deciding which pH fits your finished product.

Interested in this product?

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

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