Alkalized Cocoa Powder 10-12% has a characteristic mild taste, reduced acidity, and less bitterness compared to natural cocoa. The alkalization process neutralizes the natural acidity of the cocoa, resulting in a deep, dark brown color, often close to black. The final product has excellent solubility, which makes it particularly suitable for beverages, baking, and other culinary applications.

The powder is made from 100% alkalized cocoa beans, ensuring a high-quality product with consistent properties. The fat content ranges from 10-12%, depending on the specific requirements.

• Ingredients: 100% alkalized cocoa beans.
• Appearance: Dark brown, often deep black powder
• Taste: Mild, less acidic, less bitter, with a deep chocolate flavor.

Food industry: Alkalized cocoa, known as Dutch cocoa, is ideal for chocolate, cakes, pastries, ice cream, beverages and desserts. Due to alkalization, it has a milder taste, darker color and better solubility.

Industrial: In cosmetics, it acts as a natural colorant and skin care ingredient. In pharmaceuticals, it is used in dietary supplements and heart health preparations. In the feed industry, it improves the taste and nutritional value of animal foods.

Store Alkalized Cocoa Powder 10-12% in a tightly sealed container in a cool, dry, and dark place. To preserve its quality and aroma, avoid direct sunlight and moisture. The ideal storage temperature is between 15°C and 20°C.