Alkalized Cocoa Powder

1000.00 - 1500.00 USD ($)

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Product Details:

Shelf Life 24 Months
Smell Characteristic Cocoa Aroma
Assay 99%
Water Solubility Partially Soluble
Solid Content >97%
Molecular Formula C7H8N4O2 (Major Component: Theobromine)
Taste Mild, Less Bitter Than Natural Cocoa
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Alkalized Cocoa Powder Price And Quantity

Minimum Order Quantity 15 Metric Ton
Price Range 1000.00 - 1500.00 USD ($)

Alkalized Cocoa Powder Product Specifications

Assay 99%
Smell Characteristic Cocoa Aroma
Other Names Dutch Process Cocoa Powder, Alkaline Cocoa Powder
Water Solubility Partially Soluble
Storage Cool, Dry Place
Type Alkalized Cocoa Powder
Shelf Life 24 Months
Molecular Formula C7H8N4O2 (Major Component: Theobromine)
Taste Mild, Less Bitter Than Natural Cocoa
Structural Formula C7H8N4O2
Solid Content >97%
Physical Form Powder
Application Bakery, Confectionery, Beverages, Ice Cream
Solubility Tests Passes 99% in water
Heavy Metal (%) <0.01%
Purity 99%
Color Reddish Brown
Melting Point 34-38°C (Fat Melting Point)
Appearance Fine Powder

Fat Content 10-12%
pH Value 6.8-7.2
Microbiological Standards Total Plate Count: <5,000 cfu/g; Yeast/Mould: <50 cfu/g; Salmonella: Absent in 25g
Packing 25 kg paper bag with inner PE liner
Allergen Information Free from nuts and gluten
Cholesterol Nil
Moisture Content Max 5%
Particle Size <200 microns

Alkalized Cocoa Powder Trade Information

Supply Ability 2000 Metric Ton Metric Ton Per Month
Delivery Time 20 Days

Product Description

Having the extensive experience in the domain, we are engaged in manufacturing and distributing Alkalized Cocoa Powder in various quantities and packaging options. The offered cocoa powder is made using raw cocoa beans of high-quality and treated with an alkalizing agent to modify its color as well as give it a mild flavor. It is not acidic like natural cocoa and has a smoother texture. Alkalized Cocoa Powder is widely used in chocolates, ice cream, hot cocoa, and baking. This powder is hygienically processed and packed in food grade packagings.

Features:

Smooth and delicious flavor
Mixes with liquids more easily
Rich & dark color

Superior Quality for Versatile Applications

Our alkalized cocoa powder is crafted to perfection for professional use in bakeries, confectioneries, and beverages. With a particle size below 200 microns and solid content above 97%, it blends smoothly into recipes, elevating flavor and texture. Its mild taste and reddish-brown hue make it a preferred choice for premium food manufacturing and culinary innovation.

Stringent Safety and Purity Standards

Safety and quality are paramount, with total plate counts under 5,000 cfu/g and yeast/mould under 50 cfu/g. Salmonella is absent in 25g, and heavy metals are checked to remain under 0.01%. Free from cholesterol, nuts, and gluten, our product offers assured purity and quality for sensitive and high-standard markets alike.

FAQs of Alkalized Cocoa Powder:

Q: How is alkalized cocoa powder different from natural cocoa powder?

A: Alkalized cocoa powder, often called Dutch Process, undergoes a neutralization process to reduce acidity, resulting in a milder flavor, darker color, and smoother texture compared to natural cocoa powder. This makes it ideal for recipes where a less bitter taste and improved solubility are desired.

Q: What are the recommended storage conditions for this cocoa powder?

A: To maintain quality and freshness, store the cocoa powder in a cool, dry place, away from direct sunlight and moisture. Optimal storage helps preserve its aroma, flavor, and shelf life, which extends up to 24 months in unopened packaging.

Q: When should I use this alkalized cocoa powder in my recipes?

A: This cocoa powder is perfect for use in bakery, confectionery, beverages, and ice cream preparations. Its milder taste and excellent dispersibility enhance both texture and flavor, especially in cakes, cookies, brownies, chocolate drinks, and frozen desserts.

Q: What is the process behind making alkalized cocoa powder?

A: The cocoa beans are treated with an alkalizing agent to raise the pH to 6.87.2, resulting in a less acidic, smoother-tasting cocoa powder. This process also imparts the characteristic reddish-brown color and improves water dispersibility.

Q: Where does your cocoa powder originate, and how is it packed?

A: We source and manufacture our alkalized cocoa powder in China. Each batch is carefully packed in 25 kg paper bags with an inner PE liner to protect freshness and ensure safe transportation.

Q: What are the benefits of using this cocoa powder in food manufacturing?

A: Our cocoa powder delivers a fine particle size for a smooth mouthfeel, a deep color, and a mild, less bitter taste, enhancing product appeal. It is free from major allergens and cholesterol, meeting strict safety and purity standards for diverse applications.

Q: Is this cocoa powder suitable for people with nut or gluten allergies?

A: Yes, our alkalized cocoa powder is processed in a nut-free and gluten-free environment. It contains no nuts, gluten, or cholesterol, providing peace of mind for those with specific dietary restrictions.

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