Cocoa Powder

Description

Product Variants

Natural Cocoa Powder
Lightly processed and retaining the cocoa bean’s inherent acidity. The pH typically sits between 5.0 and 6.0, giving it a sharp, slightly fruity flavour profile that works especially well in recipes relying on baking soda as a leavening agent. The colour is a warm, reddish-brown – classic and familiar.

Alkalized (Dutch-Process) Cocoa Powder
Treated with an alkalizing agent to neutralize acidity and mellow the flavour. The result is a smoother, richer chocolate taste with a deeper brown colour. Popular in beverages, ice cream bases, and premium cookie formulations where bitterness needs to stay in the background.

Black Cocoa Powder
Heavily alkalized to pH levels above 8.0, this is the grade behind dark Oreo-style cookies and gourmet black applications. The colour is remarkably deep – almost coal-black – and the flavour is intense without being bitter. If you are developing a product where colour is part of the eating experience, this is your grade.

Key Features

• Low moisture content for extended shelf stability
• Consistent fat content (10–12% or 20–22% available)
• Fine mesh particle size for uniform dispersion in batters and liquids (min 99.5%, 200 mesh)
• Batch-tested for pH, colour, and flavour before dispatch
• Available in both food-grade and industrial-grade specifications

Who Buys Our Cocoa Powder
Our cocoa powder moves into bakeries, biscuit plants, dairy processors, beverage manufacturers, confectioneries and ready-mix companies. Whether you are running 5,000 kg batches or need a full container load, our supply chain handles it.

Packaging
Bulk: 25 kg multi-layer kraft paper bags
Retail: 1 kg pouches
Custom packaging: Available on request