Organic Cocoa Powder 20-22%
cocoa powder organic
cocoa powder 20-22
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Description

Organic alkalised cocoa 20-22% is a high-quality cocoa powder with a fat content of 20-22%, obtained from selected organic cocoa beans. Thanks to the alkalisation process using potassium carbonate, the product acquires an intense dark reddish-brown colour and a milder, less acidic flavour profile. It is an excellent alternative to natural cocoa, offering the rich flavour and aroma characteristic of high-quality chocolate.

The product is finely ground, which guarantees high uniformity and excellent solubility in various food applications. The organic origin of the raw materials and careful quality control at every stage of production ensure that the powder meets the stringent requirements of the food market and the expectations of customers who value healthy and natural ingredients.

Aspects techniques

Organic alkalised cocoa 20-22% has an intense, dark red colour and a characteristic, slightly bitter taste with a distinct chocolate aroma.
Alkalisation gives the cocoa a milder flavour profile and better solubility. It comes in the form of a finely ground powder, which makes it easy to use in industry. The product meets microbiological purity requirements and has stable physicochemical parameters that are important in food processing.

Parameter Value
Fat content 20–22%
Moisture content Max. 4%
Particle size (200 mesh, 75μm) Min. 98.5%
Ash content Max. 10.0%
pH (10% solution) 6.8–7.2
Total number of microorganisms Max. 5 × 10³ cfu/g
Coliforms < 10 cfu/g
E. coli Absent/g
Enterobacteriaceae Absent/g
Moulds Max. 50 cfu/g
Yeast Max. 50 cfu/g

Application

Organic cocoa powder 20-22% is widely used in the food industry, especially where intense colour and deep cocoa flavour are required. The product is ideal for the production of chocolate, confectionery fillings, cookies, brownies, milk desserts and ice cream. Thanks to alkalisation, it has better solubility and a less acidic taste profile, making it an ideal ingredient for baked goods and ready-made mixes.

It is also widely used in instant beverages such as drinking cocoa, protein shakes and functional mixes. Due to its organoleptic properties and organic origin, the product is popular among producers of organic, vegan and premium foods.

Storage

The shelf life of alkalised organic cocoa depends on storage conditions. The product should be stored in a cool, dry place, away from moisture and direct sunlight. Proper storage conditions ensure that its quality is maintained for a long time.

Paquet

FDCM supplies Organic Cocoa Powder 20/22% in 25 kg small bags.

Organic Cocoa Powder 20-22%

Organic Cocoa Powder 20-22%
cocoa powder organic
cocoa powder 20-22
Minimal order
25 kg
Stock
On demand
Total:
Each:
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We offer a delivery option by prior arrangement. Contact the logistics department for an individual offer.

Service clientèle

[email protected]

+48 577 124 466

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Livraison

We ship orders across the EU to the address you provide. For individual offers or personal pickup from our warehouses, please contact our logistics team: +48 577 494 140

We also deliver samples, Foodcom Creatine/MSM, and other ready-to-use consumer products both within Poland and abroad.

Description

Organic alkalised cocoa 20-22% is a high-quality cocoa powder with a fat content of 20-22%, obtained from selected organic cocoa beans. Thanks to the alkalisation process using potassium carbonate, the product acquires an intense dark reddish-brown colour and a milder, less acidic flavour profile. It is an excellent alternative to natural cocoa, offering the rich flavour and aroma characteristic of high-quality chocolate.

The product is finely ground, which guarantees high uniformity and excellent solubility in various food applications. The organic origin of the raw materials and careful quality control at every stage of production ensure that the powder meets the stringent requirements of the food market and the expectations of customers who value healthy and natural ingredients.

Aspects techniques

Organic alkalised cocoa 20-22% has an intense, dark red colour and a characteristic, slightly bitter taste with a distinct chocolate aroma.
Alkalisation gives the cocoa a milder flavour profile and better solubility. It comes in the form of a finely ground powder, which makes it easy to use in industry. The product meets microbiological purity requirements and has stable physicochemical parameters that are important in food processing.

Parameter Value
Fat content 20–22%
Moisture content Max. 4%
Particle size (200 mesh, 75μm) Min. 98.5%
Ash content Max. 10.0%
pH (10% solution) 6.8–7.2
Total number of microorganisms Max. 5 × 10³ cfu/g
Coliforms < 10 cfu/g
E. coli Absent/g
Enterobacteriaceae Absent/g
Moulds Max. 50 cfu/g
Yeast Max. 50 cfu/g

Application

Organic cocoa powder 20-22% is widely used in the food industry, especially where intense colour and deep cocoa flavour are required. The product is ideal for the production of chocolate, confectionery fillings, cookies, brownies, milk desserts and ice cream. Thanks to alkalisation, it has better solubility and a less acidic taste profile, making it an ideal ingredient for baked goods and ready-made mixes.

It is also widely used in instant beverages such as drinking cocoa, protein shakes and functional mixes. Due to its organoleptic properties and organic origin, the product is popular among producers of organic, vegan and premium foods.

Storage

The shelf life of alkalised organic cocoa depends on storage conditions. The product should be stored in a cool, dry place, away from moisture and direct sunlight. Proper storage conditions ensure that its quality is maintained for a long time.

Paquet

FDCM supplies Organic Cocoa Powder 20/22% in 25 kg small bags.

Recherches associées

concentrates of milk proteins milk protein concentrate co-product natural non-alkalised cocoa cinnamaldéhyde sweetened dried cranberries E338 Organic coconut nectar sugar Na3C6H5O7 L-2-Amino-5-guanidinopentanoic acid isolat de protéines de pomme de terre

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