Natural Cocoa Powder 20-22%
Natural Cocoa Powder 20-22%
Natural Cocoa Powder 20-22%
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Description

Natural non-alkalised cocoa 20–22% is a product made from finely ground cocoa beans. It has a typical, intense cocoa aroma and flavour, a light to dark brown colour and a uniform, free-flowing consistency.

This type of cocoa powder is not alkalised, which allows it to retain its original character. It is used in various food recipes, both in simple and more complex formulations where a natural cocoa flavour without chemical additives is required.

Technical aspects

Non-alkalised cocoa 20–22% has a fine structure, natural colour and aroma, and complies with microbiological requirements for food applications.

Parameter Value
Fat content (cocoa butter) 20–22%
Moisture content Max. 5%
Ash content Max. 10%
pH 5.0–7.5
Total number of microorganisms 10,000 cfu/g
Mould and yeast 100 cfu/g
Coliforms 100 cfu/g
E. coli Absent
Salmonella Absent

Application

Natural non-alkalised cocoa 20-22% is used in the production of cocoa drinks, baked goods, biscuits, creams, ice cream, desserts and ready-made mixes. Thanks to its structure, it mixes well with other ingredients and gives products an intense, natural cocoa flavour.

It is chosen by manufacturers who are looking for a pure product without additives. It can be used as a base ingredient or as a complementary ingredient to add a deep aroma to recipes without the need for alkalisation.

Storage

Natural cocoa 20–22% fat should be stored in a cool (up to 20°C), dry and shaded place, with relative humidity not exceeding 65%. Avoid contact with strong odours and sources of heat.

Package

FDCM supplies Natural Cocoa Powder 20-22% in 25 kg bags.

Natural Cocoa Powder 20-22%

9,65EUR/kg

Natural Cocoa Powder 20-22%
Natural Cocoa Powder 20-22%
Natural Cocoa Powder 20-22%
Minimal order
25 kg
Stock
On demand
Ask for a product

Customer support

[email protected]

+48 577 124 466

Download specification

Delivery

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

Natural non-alkalised cocoa 20–22% is a product made from finely ground cocoa beans. It has a typical, intense cocoa aroma and flavour, a light to dark brown colour and a uniform, free-flowing consistency.

This type of cocoa powder is not alkalised, which allows it to retain its original character. It is used in various food recipes, both in simple and more complex formulations where a natural cocoa flavour without chemical additives is required.

Technical aspects

Non-alkalised cocoa 20–22% has a fine structure, natural colour and aroma, and complies with microbiological requirements for food applications.

Parameter Value
Fat content (cocoa butter) 20–22%
Moisture content Max. 5%
Ash content Max. 10%
pH 5.0–7.5
Total number of microorganisms 10,000 cfu/g
Mould and yeast 100 cfu/g
Coliforms 100 cfu/g
E. coli Absent
Salmonella Absent

Application

Natural non-alkalised cocoa 20-22% is used in the production of cocoa drinks, baked goods, biscuits, creams, ice cream, desserts and ready-made mixes. Thanks to its structure, it mixes well with other ingredients and gives products an intense, natural cocoa flavour.

It is chosen by manufacturers who are looking for a pure product without additives. It can be used as a base ingredient or as a complementary ingredient to add a deep aroma to recipes without the need for alkalisation.

Storage

Natural cocoa 20–22% fat should be stored in a cool (up to 20°C), dry and shaded place, with relative humidity not exceeding 65%. Avoid contact with strong odours and sources of heat.

Package

FDCM supplies Natural Cocoa Powder 20-22% in 25 kg bags.

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