We are proud to produce exciting varieties of cocoa powders with the complete range of fat content, taste and color intensities as well as natural and alkalized (Dutched) pH options.
Our expertise in Dutching (alkalization) allows us to finetune the taste and color of a cocoa powder to the exact standards for every type of recipe.
Produced without alkalization, a natural cocoa powder is optimal for clean label requirements.
For recipes requiring fat reduction, our defatted cocoa powders support specific nutritional profile needs without compromising on taste or color.
A cocoa powder 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, a single origin cocoa powder give recipes unique, country-specific taste profiles.