Dutched Cocoa Powder

1000.00 - 1500.00 USD ($)

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Product Details:

Structural Formula Mixture (not a single compound)
Melting Point 30-34C (fat melts)
Assay 99%
Physical Form Powder
Molecular Formula C7H8N4O2 (approximate, as cocoa powder is a complex mixture)
Smell Characteristic cocoa aroma
Solid Content >98%
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Dutched Cocoa Powder Price And Quantity

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

Manufacturing Process Alkalized with potassium carbonate
pH Value 7.2-7.8
Packaging 25 kg bag, kraft paper sack, or as requested
Moisture <5%
Microbiological Standards Total plate count <20,000/g, E. coli negative, Salmonella absent/25g
Particle Size 99% passes through 200 mesh
Allergen Info Allergen free, gluten free
Fat Content 10-12%
Emulsifier None added
Ash Content 9-12%

Dutched Cocoa Powder Product Specifications

Appearance Fine powder
Shelf Life 24 months
CAS No 84649-99-0
Color Dark Brown
Structural Formula Mixture (not a single compound)
Melting Point 30-34C (fat melts)
Storage Cool, dry place away from direct sunlight
Type Dutched (alkalized)
Other Names Alkalized Cocoa Powder, Processed Cocoa Powder
Assay 99%
Purity 99%
Heavy Metal (%) <10 ppm
Taste Rich cocoa taste
Physical Form Powder
Water Solubility Partially soluble
Solubility Tests Soluble in hot water
Molecular Formula C7H8N4O2 (approximate, as cocoa powder is a complex mixture)
Smell Characteristic cocoa aroma
Application Bakery, confectionery, ice cream, beverages, desserts
Solid Content >98%

Manufacturing Process Alkalized with potassium carbonate
pH Value 7.2-7.8
Packaging 25 kg bag, kraft paper sack, or as requested
Moisture <5%
Microbiological Standards Total plate count <20,000/g, E. coli negative, Salmonella absent/25g
Particle Size 99% passes through 200 mesh
Allergen Info Allergen free, gluten free
Fat Content 10-12%
Emulsifier None added
Ash Content 9-12%

Dutched Cocoa Powder Trade Information

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

Product Description

We are remarkable manufacturers and exporters providing Dutched Cocoa Powder to our respected customers. Dutched Cocoa Powder is treated with an alkalizing agent which in turn modify its color and give it mild flavor. Provided product forms the basis for much of modern chocolates, and widely used in ice cream, hot cocoa and baking. Offered product is provided with various features such as negative pathogenic bacteria, natural cocoa aroma, natural cocoa flavor, long shelf life and hygienically processed and packed.

Superior Alkalization for Consistent Flavor and Color

Through a careful alkalization process using potassium carbonate, our Dutched Cocoa Powder achieves a pH of 7.2-7.8, delivering a smooth, rich flavour and a consistent, deep chocolate shade. This process also improves dispersibility in liquids, making it ideal for bakeries and beverage manufacturers seeking both quality and reliability.

Stringent Safety and Allergen-Free Assurance

Processed in accordance with strict microbiological standards, this cocoa powder is tested for total plate count, E. coli, and Salmonella, ensuring food safety. Free from common allergens and gluten, it meets the requirements for allergen-sensitive production environments and broad consumer markets.

Versatile Application for Food Industry

With a fine powder consistency and 10-12% fat content, this cocoa powder integrates smoothly into various applications, including baking, confectionery, ice creams, ready-to-drink beverages, and desserts. Its robust cocoa aroma and flavour enhance the sensory profile of finished products.

FAQs of Dutched Cocoa Powder:

Q: How is Dutched Cocoa Powder processed to achieve its unique color and flavor?

A: The powder undergoes alkalization with potassium carbonate, raising the pH to 7.2-7.8. This process neutralizes acidity, enhances its deep dark brown color, and imparts a richer, smoother cocoa taste compared to natural cocoa powder.

Q: What applications are best suited for this Dutched Cocoa Powder?

A: It is excellent for bakery items, confectionery, beverages, ice creams, and a range of desserts. Its enhanced solubility in hot water and fine particle size allow for smooth blending and a robust chocolate profile in finished recipes.

Q: When should this cocoa powder be used in recipes for optimal results?

A: For best performance, incorporate the powder during the ingredient mixing stage. Its fine texture ensures even distribution, particularly in batters, doughs, and beverage mixes, yielding consistent color and taste throughout your products.

Q: Where is this Dutched Cocoa Powder sourced and processed?

A: This cocoa powder is manufactured, supplied, and exported from China under strict quality and safety standards. It is distributed globally to meet the needs of bakeries, food manufacturers, and traders.

Q: What makes this cocoa powder a safe choice for sensitive consumers?

A: It is tested to be allergen-free and gluten-free, with microbiological safety ensured by limits on total plate count and the absence of E. coli and Salmonella. This makes it suitable for use in facilities with stringent food safety protocols.

Q: How should Dutched Cocoa Powder be stored to maintain its quality?

A: To preserve its aroma and freshness, store the powder in a cool, dry place away from direct sunlight, ideally in its original kraft paper sack or sealed container. Proper storage ensures a shelf life of up to 24 months.

Q: What are the benefits of using Dutched (alkalized) versus natural cocoa powder?

A: Alkalized cocoa powder offers smoother flavor, lower acidity, improved dispersibility, and a deeper color. These attributes elevate baked goods, beverages, and desserts, creating a more premium chocolate experience.

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