About This Product
This premium grade is brown cocoa powder that has been alkalised, a process often called dutching, to give a pH of 6.2–6.8. Fat content is 10–12% and moisture 5% maximum, with total ash of no more than 12%, shell content up to 1.75% and a fineness of 99.0–99.9%.
Raising the pH mellows the sharp notes of natural cocoa and usually helps the powder disperse in liquids, so alkalised cocoa is widely used in chocolate and malted milk drinks. It also suits cakes and biscuits leavened with baking powder, dark fillings and coatings, ice cream and dessert mixes.
Specification limits are shared with the standard alkalised grade; the premium lot certificate reported 9.22% ash and 1.48% shell, and its ash alkalinity was 3.41 as K₂O against a 6.0 maximum. Before supply, check the current specification and the mesh on which fineness is measured, along with microbiological limits, pack size and fitness for the finished food, and request the lot certificate.
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- Finished food, target function and process conditions
- Required grade, physical form and critical limits
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Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.
Product illustrations show representative material and packaging. The quotation confirms the actual source, grade, pack size and labelling.
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