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.
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.
Boosts cocoa flavor
Elevates chocolate aroma
Provides natural brown color
Adds antioxidant functionality
Natural Cocoa Powder is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.

Predictable flavor and color in dairy matrices.

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

Clean taste for creams, pralines, and coatings.

Reliable dispersion for dry blends and liquid bases.

Tight specs for repeatable, large-scale batching.
Bean roasting & winnowing: Selected cocoa beans are roasted, cracked, and winnowed to obtain nibs.
Grinding to liquor: Nibs are refined to cocoa liquor for pressing.
Pressing: Liquor is pressed to separate cocoa butter; press cake retained.
Drying, milling & sieving: Press cake is dried, milled, and sieved to target mesh; QA release.
Standardization/QA: Batches are blended to meet color, fat, and microbiological targets.
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.
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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