ProcessingNatural processing
Natural cocoa powder
Natural cocoa powder for biscuit, bakery and food ingredient sourcing.
COCOA FOR BEVERAGES
Beverages
Cocoa in every sip.
FORMULATION NOTES
Let the recipe
lead the choice.
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.
Consider in your sample trial
- 01Hot or cold preparation
- 02Dispersion and settling behaviour
- 03Sweetness and milk compatibility
EXPLORE THE OPTIONS
Cocoa profiles to discuss.
Processing
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