We are proud to produce one of the widest and most diverse ranges of cocoa powder. The exciting variety of cocoa powders we craft comprises the complete range of fat contents, taste and color intensities and natural and alkalised (Dutched) pH options.
Our expertise in Dutching (alkalization) allows us to finetune the taste and color of cocoa powders to exacting standards for every type of recipe.
Produced without alkalization, our natural cocoa powders are optimal alternatives for clean label requirements.
For recipes requiring fat reduction, our defatted cocoa powders support specific nutritional profile needs without compromising on taste or color.
Cocoa powders with 22-24% fat content provide superior taste and color impact in recipes ranging from biscuits and bakery to ice cream and beverage.
Swapping sodium for potassium in the Dutching process allows us to create cocoa powders that support dietary sodium reduction goals, particular in bakery applications.
From Ghana to Indonesia, our single origin cocoa powders give recipes unique, country-specific taste profiles.