01 / Bakery
Colour that carries through.
Compare cocoa colour after baking, not just in the bag. Acidity, leavening, sweetness and fat content all affect the final recipe.
Explore bakeryFROM INGREDIENT TO FINISHED PRODUCT
Cocoa, in your world.
Different recipes ask different things of cocoa. Explore the considerations behind your application.
02 / Beverages
Cocoa in every sip.
Choose a grade against your preparation conditions. Cocoa powder does not simply dissolve like sugar; dispersion and sedimentation must be evaluated in the finished drink.
Explore beverages
03 / Chocolate & confectionery
A deeper expression of cocoa.
Consider the cocoa ingredient together with your complete fat system. Evaluate flavour, particle feel and processing behaviour in a controlled application trial.
Explore chocolate & confectionery
04 / Ice cream & dairy
Made for the creamy side.
Milk solids, sugars and processing conditions influence cocoa flavour and colour. Test the shortlisted grade in your finished dairy or frozen formulation.
Explore ice cream & dairyLET'S TALK COCOA
Your formulation.
Our next conversation.
Tell us what you are making, where it is going, and what you need from your cocoa.
Request a quote