ProcessingNatural processing
Natural cocoa powder
Natural cocoa powder for biscuit, bakery and food ingredient sourcing.
COCOA FOR CHOCOLATE & CONFECTIONERY
Chocolate & confectionery
A deeper expression of cocoa.
FORMULATION NOTES
Let the recipe
lead the choice.
Consider the cocoa ingredient together with your complete fat system. Evaluate flavour, particle feel and processing behaviour in a controlled application trial.
Consider in your sample trial
- 01Flavour intensity and particle feel
- 02Compatibility with the fat system
- 03Processing temperature and viscosity
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.
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.
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