Black Cocoa Powder
Maximum Black Color. Exceptional Visual Impact. Superior Industrial Performance.
LATAMARKO Black Cocoa Powder is produced from carefully selected West African cocoa beans using an advanced Dutch alkalization process to achieve an intense black color, smooth cocoa flavor, and excellent processing stability. Specifically developed for premium food manufacturers, it provides outstanding visual performance in bakery, biscuits, confectionery, dairy, beverage, and specialty chocolate applications.
Typical Technical Analysis
| Product Name | Black Cocoa Powder |
| Cocoa Bean Origin | West Africa (Primarily Côte d'Ivoire) |
| Processing Method | High Dutch Alkalized |
| Appearance | Fine, Free-Flowing Powder |
| Color | Intense Black |
| Cocoa Butter Content | 10–12% |
| pH (10% Solution) | 7.8–8.2 |
| Moisture | ≤ 5.0% |
| Ash Content | ≤ 12.0% |
| Fineness | ≥99.5% through 200 Mesh |
| Dispersibility | Excellent |
| Odor | Mild Cocoa Aroma |
| Flavor | Smooth Cocoa Flavor |
| Total Plate Count | ≤ 5,000 CFU/g |
| E. coli | Absent |
| Salmonella | Absent |
| Shelf Life | 24 Months |
| Packaging | 25 kg Multiwall Paper Bags |
Technical & Functional Properties
LATAMARKO Black Cocoa Powder is manufactured through precision roasting, grinding, controlled high-level alkalization, sterilization, hydraulic pressing, and ultra-fine milling. The advanced alkalization process significantly enhances color intensity while reducing acidity and producing a smooth, well-balanced cocoa flavor suitable for premium industrial formulations.
Produced from carefully selected cocoa beans primarily sourced from Côte d'Ivoire, the product delivers exceptional color consistency, controlled particle size distribution, excellent dispersibility, and stable processing characteristics. Its intense black appearance remains highly stable during baking, extrusion, molding, and other thermal processing operations, making it an ideal solution for products where deep black color is a key quality attribute.
Every production batch undergoes comprehensive laboratory evaluation to verify physical, chemical, and microbiological characteristics, ensuring consistent quality and compliance with international food safety standards.
Industrial Applications
LATAMARKO Black Cocoa Powder is specifically developed for manufacturers requiring maximum color intensity and excellent processing stability across a wide range of industrial food applications.
Typical applications include:
- Sandwich Cookies
- Chocolate Sandwich Biscuits
- Black Cakes
- Brownies
- Premium Bakery Products
- Chocolate Fillings
- Ice Cream
- Dairy Desserts
- Chocolate Beverages
- Confectionery Products
- Decorative Chocolate Applications
- Dark Compound Chocolate
Its exceptional black color, excellent dispersibility, stable alkalization, and reliable batch-to-batch consistency make it an ideal cocoa ingredient for manufacturers seeking maximum visual impact without compromising industrial processing performance.
Quality & Food Safety
Every production batch is subjected to comprehensive physical, chemical, and microbiological laboratory testing before release. Manufactured under internationally recognized food safety and quality management systems, LATAMARKO Black Cocoa Powder delivers consistent quality, reliable industrial performance, and full compliance with international food manufacturing standards.
