MOQ :
5 MT

Natural Cocoa Powder

Natural, non-alkalized cocoa powder with bright cocoa notes and a light-to-medium brown hue. It brings clean flavor and aroma lift while blending easily into dry mixes, doughs, and beverage bases.

Functions :
  • Boosts cocoa flavor

  • Elevates chocolate aroma

  • Provides natural brown color

  • Adds antioxidant functionality

Download Natural Cocoa Powder Catalog and TDS File :
Distributed in :
Custom Packaging
Custom
Sack
Bag
Box

Natural Cocoa Powder Applications

Natural Cocoa Powder is used in several instances across different industries such as :

Beverages
Bakery
Dairy & Frozen Desserts
Confectionery
Chocolate
Chocolate
Desserts
Desserts

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Dairy

Dairy & Ice Cream Manufacturers

Predictable flavor and color in dairy matrices.

Bakery

Bakery & Snack Producers

Uniform, bake-stable cocoa profile across doughs and batters.

Confectionery & Spreads

Clean taste for creams, pralines, and coatings.

Beverage & RTD Brands

Reliable dispersion for dry blends and liquid bases.

Cocoa

Co-packers & Mix Houses

Tight specs for repeatable, large-scale batching.

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How It’s Made (process)

  1. Bean roasting & winnowing: Selected cocoa beans are roasted, cracked, and winnowed to obtain nibs.

  2. Grinding to liquor: Nibs are refined to cocoa liquor for pressing.

  3. Pressing: Liquor is pressed to separate cocoa butter; press cake retained.

  4. Drying, milling & sieving: Press cake is dried, milled, and sieved to target mesh; QA release.

  5. Standardization/QA: Batches are blended to meet color, fat, and microbiological targets.

Suggested Dosage

General: 0.5–10% w/w; trial recommended.

By application

  • Dairy beverages: 1–3%

  • Ice cream & frozen desserts: 2–5%

  • Cakes, brownies, cookies: 3–8%

  • Instant/RTD chocolate drinks: 3–6%

  • Confectionery fillings & spreads: 2–6%

  • Puddings & mousses: 2–4%

“Natural” means non-alkalized — a brighter, more acidic cocoa profile.

Table of Details

Title
Info
Form
Powder
Appearance
Light–medium brown (grade-dependent)

Color ranges with origin and roast: light tan to mid-brown.

Color ranges with origin and roast: light tan to mid-brown.

“Natural” means non-alkalized — a brighter, more acidic cocoa profile.

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