Natural Cocoa Powder
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.

Browse dextrin and industrial raw material groups and choose the right solution.

Teklif
Request a quote — we will call you.
Share your needs and our team will get back to you quickly.
Get a Quote21 products found
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.
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 fat obtained from cocoa beans. It provides gloss, snap and melt-in-mouth behavior in chocolate, coatings and selected food applications.
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.
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.
Demineralized whey powder is PST with reduced mineral load. The milder taste and lower saltiness make it suitable for sensitive food formulations, chocolate and confectionery.
Whole milk powder is spray-dried full-fat milk. It supplies milk fat, protein and dairy flavor in chocolate, bakery and milk-based drinks.
Skimmed milk powder is the dried non-fat milk solids remaining after cream separation. It adds protein, lactose and dairy character while keeping fat load low.
Wheat starch is a classic food starch used for thickening, binding and texture control. It gives a short, glossy texture in sauces, bakery and confectionery.
Corn starch is a high-purity thickener for puddings, sauces, bakery and processed foods. Its neutral taste does not mask other flavors in the recipe.
Modified starch is designed for more stable viscosity, gloss and freeze-thaw performance. It outperforms native starch in sauces, instant soups, dairy desserts and meat products.
Encapsulated powder, liquid and extruded flavor formats help protect aroma against process heat, moisture and oxidation. They provide controlled release and even distribution in beverages, confectionery, bakery and snacks.

Teklif
Request a quote — we will call you.
Share your needs and our team will get back to you quickly.
Get a Quote