Alkalized Cocoa Powder Dairy
Engineered for Superior Performance in Dairy Applications
LATAMARKO Dairy Grade Alkalized Cocoa Powder is specially developed for dairy manufacturers requiring excellent dispersion, smooth cocoa flavor, and consistent color stability in milk-based formulations. Produced from carefully selected West African cocoa beans using a controlled Dutch alkalization process, it delivers reliable processing performance across a wide range of dairy and beverage applications.
Typical Technical Analysis
| Product Type | Alkalized Cocoa Powder – Dairy Grade |
| Cocoa Bean Origin | West Africa (Primarily Côte d'Ivoire) |
| Processing Method | Dutch Alkalized |
| Appearance | Fine, Free-Flowing Powder |
| Color | Medium Brown |
| Cocoa Butter Content | 10–12% |
| pH (10% Solution) | 6.8–7.4 |
| Moisture | ≤ 5.0% |
| Ash Content | ≤ 10.0% |
| Fineness | ≥99.5% through 200 Mesh |
| Dispersibility | Excellent |
| Wettability | Excellent |
| Sedimentation | Low |
| Aroma | Characteristic Cocoa Aroma |
| Flavor | Smooth Cocoa Flavor |
| Shelf Life | 24 Months |
| Packaging | 25 kg Multiwall Paper Bags |
Technical & Functional Properties
LATAMARKO Dairy Grade Alkalized Cocoa Powder is manufactured through precision roasting, grinding, alkalization, sterilization, hydraulic pressing, and fine milling to achieve consistent physical and sensory characteristics. The controlled alkalization process reduces the natural acidity of cocoa while enhancing dispersibility, color development, and flavor balance.
Its carefully controlled particle size distribution and low moisture content ensure rapid hydration, excellent wettability, and minimal sedimentation during processing. These functional properties contribute to uniform mixing, stable suspension, and reliable manufacturing performance in both hot and cold dairy formulations.
Produced from premium cocoa beans primarily sourced from Côte d'Ivoire, the product provides a balanced cocoa flavor, smooth mouthfeel, and attractive medium brown appearance while maintaining excellent batch-to-batch consistency throughout industrial production.
Industrial Applications
LATAMARKO Dairy Grade Alkalized Cocoa Powder is recommended for manufacturers requiring excellent dispersibility, stable color, and smooth cocoa flavor in dairy-based products.
Typical applications include:
- Chocolate Milk
- Flavored Milk
- UHT Dairy Drinks
- Drinking Chocolate
- Ice Cream
- Frozen Desserts
- Yogurt
- Dairy Desserts
- Milkshake Mixes
- Chocolate Syrups
- Instant Dairy Beverage Mixes
Functional Performance
Designed specifically for dairy applications, LATAMARKO Dairy Grade Cocoa Powder offers outstanding dispersion in milk systems, allowing rapid incorporation without excessive mixing time. Its optimized alkalization level improves compatibility with dairy proteins and helps maintain a smooth, homogeneous texture throughout processing.
The product provides stable color during pasteurization, UHT treatment, and refrigerated storage while preserving its balanced cocoa flavor and pleasant aroma. Excellent flowability and uniform particle size also support automated dosing systems and consistent production efficiency.
Quality & Food Safety
Every production batch undergoes comprehensive physical, chemical, and microbiological laboratory testing before release. Manufactured under internationally recognized food safety and quality management systems, LATAMARKO Dairy Grade Alkalized Cocoa Powder provides reliable batch-to-batch consistency, excellent processing stability, and dependable performance for modern industrial dairy production.
