Bio Green Foods / Food Ingredients & Additives
Cocoa Products
Natural and alkalised cocoa powders for bakery, beverages, confectionery and dairy desserts, specified by fat content, pH and fineness.
Showing 1–4 of 4 products
Alkalised Brown Cocoa Powder 10–12% Fat (Premium Grade)
A premium grade of alkalised brown cocoa powder, carrying 10–12% fat, with its pH held at 6.2–6.8. Alkali treatment tempers the natural acidity of cocoa, giving a rounder flavour for chocolate drinks, bakery and confectionery.
Alkalised Brown Cocoa Powder 10–12% Fat (Standard Grade)
Alkalised brown cocoa powder in a standard grade, with 10–12% fat and pH 6.2–6.8. A milder, dutched cocoa for drink powders, flavoured milk, sponges, wafers and biscuit creams.
Natural Cocoa Powder 10–12% Fat (Premium Grade)
Premium-grade natural cocoa powder with 10–12% fat and a pH of 5.0 minimum. Not treated with alkali, it retains the acidity and sharper flavour of the bean for bakery, drink and confectionery recipes.
Natural Cocoa Powder 10–12% Fat (Standard Grade)
Standard-grade natural cocoa powder at 10–12% fat, pH 5.0 minimum. An unalkalised brown cocoa for everyday cakes, cookies, drink mixes and fillings where the acidic character of natural cocoa is part of the recipe.
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.
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