Bakery & Confectionary
Bakery & Confectionary Ingredients
Indonesia
Alkalized Cocoa Powder
Dutch-processing treats the natural cocoa mass with an alkalizing agent (potassium carbonate) to neutralize the naturally occurring organic acids in raw cocoa. This process elevates the pH from ~5.5 to 7.2–7.8, darkening the powder's color from reddish-brown to deep mahogany and producing a smoother, more rounded chocolate flavor profile with reduced bitterness. The neutralized pH also eliminates acid-leavening reactions in baking systems, enabling formulators to use the most effective leavener combination independently of the cocoa addition.
CAS Number84649-99-0
GradePremium Food Grade
Origin / SourceIndonesia
Packaging FormPaper Bag
AppearanceDark reddish-brown fine powder
Package Size25 Kg Paper Bag
FSSAI CompliantPremium GradePan-India Delivery15+ Years
Key Benefits
- pH 7.2–7.8 eliminates cocoa-acid reactions in baking — enables independent leavener selection.
- Deep dark color (reddish-brown to mahogany) delivers premium appearance in chocolate products.
- Rounded, mellow chocolate flavor without the sharp, astringent notes of natural cocoa.
- Excellent suspension and dispersibility in dairy and plant-based beverage systems.
- Standardized fat, moisture, and pH specifications for reproducible industrial production.
Applications
Bakery & ConfectionaryBeveragesIce CreamProtein Supplements
Common Usage
- ›Industrial chocolate cakes, brownies, cookies, and premium chocolate biscuits.
- ›Chocolate milk, hot chocolate mixes, and plant-based chocolate beverages.
- ›Ice cream, frozen desserts, and confectionery compound coatings.
- ›Chocolate-flavored protein powders, nutrition bars, and meal replacements.
Technical Documents
Request the specification sheet, COA, or technical data sheet for Alkalized Cocoa Powder directly from our team.
