Food
Alkalized Cocoa Powder
Cocoa powder treated by alkalization to balance pH. It offers a darker color, a milder taste and better solubility for dairy drinks, coatings and bakery products.
Natural cocoa powder produced from fermented and roasted cocoa beans. It is not alkalized, so it keeps its characteristic acidity, aroma and color in chocolate, bakery and beverage formulations.
Usage areas
Food
Cocoa powder treated by alkalization to balance pH. It offers a darker color, a milder taste and better solubility for dairy drinks, coatings and bakery products.
Food
Natural fat obtained from cocoa beans. It provides gloss, snap and melt-in-mouth behavior in chocolate, coatings and selected food applications.
Food
Whey powder (PST) is a functional dairy ingredient containing milk proteins, lactose and minerals. It contributes structure, color and cost-efficient protein in bakery, confectionery and beverages.
Food
Cocoa mass (cocoa liquor) is ground cocoa nibs containing both cocoa butter and cocoa solids. It is the core cocoa source in dark and milk chocolate recipes.