ProcessingNatural processing
Natural cocoa powder
Natural cocoa powder for biscuit, bakery and food ingredient sourcing.
COCOA FOR BAKERY
Bakery
Colour that carries through.
FORMULATION NOTES
Let the recipe
lead the choice.
Compare cocoa colour after baking, not just in the bag. Acidity, leavening, sweetness and fat content all affect the final recipe.
Consider in your sample trial
- 01Baked colour and cocoa flavour
- 02Interaction with leavening agents
- 03Fat balance, texture and water demand
EXPLORE THE OPTIONS
Cocoa profiles to discuss.
Processing
Fat profileRich & full-bodied
High-fat cocoa powder
A cocoa option for formulations where richness and a full cocoa mouthfeel matter.
Fat profileBalanced & versatile
Medium-fat cocoa powder
A balanced starting point for everyday bakery, beverage and dairy formulations.
Fat profileLighter fat profile
Low-fat cocoa powder
For recipes that call for a lower cocoa fat contribution without losing cocoa character.
ProcessingColour & flavour control
Alkalized cocoa powder
Explore deeper colour and a different flavour balance through alkalized cocoa grades.
LET'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