About This Product
Standard-grade alkalised cocoa is treated with alkali to hold its pH within 6.2–6.8, and contains 10–12% fat with no more than 5% moisture. The brown powder is fine and free-flowing; its limits are 12% for total ash and 1.75% for shell, with acid-insoluble ash at 1.0 maximum and ash alkalinity at 6.0 maximum as K₂O.
Alkalised cocoa tastes milder than natural cocoa, which makes it a common base for vending and instant cocoa drinks, chocolate milk and other flavoured dairy. In bakery it is chosen for baking-powder recipes, sponges, wafers and biscuit creams, and it colours and flavours ice cream and confectionery centres.
Both alkalised grades are tested against identical limits. The reference lot of the standard grade sat closer to them than the premium lot did, with shell at 1.72%, ash at 10.23% and ash alkalinity at 5.35 as K₂O. Confirm the fineness sieve, microbiological criteria, packaging and suitability for your application before ordering, together with a certificate for the lot supplied.
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Available Specifications
Start with the recipe and the market
- Finished food, target function and process conditions
- Required grade, physical form and critical limits
- Destination market and permitted-use requirements
- Quantity, packaging and delivery destination
Confirm the evidence before ordering
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.
Review documentation